I’ve been on an egg kick recently: specifically, eggs for lunch or dinner. Eggs anytime other than regular old breakfast.
In France, an omelette is viewed as an ideal lunch; it’s such a perfect, fluffy dish, with endless varieties—whatever you have in your kitchen will work wonderfully. I think as usual, the French are onto something.
But first: how to make the perfect omelette? It’s the cooking technique that sets it apart from other egg dishes, and once you have it down, you can customize ’till your egg-loving heart’s content.
Here is my omelette making method—what’s yours? Are you a flipper, or a folder?
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Your own TV channel FABuLOUS!!! The next Giada!!!