OMELETS
Just as with scrambled eggs, there are two major types of
omelet:. . . the hearty, big-as-your-face, stuffed-to-the-brim, fluffy,
folded-in-half, light golden brown diner-style omelet and its
refined French cousin, the moist, tender, pale-yellow
variety, gently rolled like the world’s most delicious cigar.
And, just as with scrambled eggs, the method by which the
eggs are heated and stirred is the primary factor that
determines what you end up with.