the pan to release the disk, and fold it onto
itself. A more substantial and more uniform-
looking skin results if the eggs are left
undisturbed for a while to allow the bottom
surface to set. The pan is then shaken
periodically to free the skin from the pan
while the still-liquid portion alone is stirred
until creamy, and the disk finally folded and
slipped onto a plate. Yet another way is to let
the bottom of the mix set, then lift an edge
with the fork and tip the pan to let more of the
liquid egg run underneath. This is repeated
until the top is no longer runny, and the mass
then folded over.
An omelet with an especially light texture
(omelette soufflée) is made by whipping the
eggs until they’re full of bubbles, or by
whipping the separated whites into a foam and
folding them gently back into the mixture of
yolks and flavorings. The mix is poured into a
heated pan and cooked in a moderate oven.
Egg-Liquid Mixtures: