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Subject The Art of Making an Omelette
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Original Message I've had some really nasty omelettes in my life. They all seem to be to thin and burnt. I've read online about omelette cooking, but I seem to cook it differently than most do. Any cooks here do it like I do?

The main difference in how I do it is, instead of swirling the pan so the edges of the egg stick farther up the pan, I use a spatula and actually lift up the outer edges of the egg and tilt the pan so the uncooked part travels underneath. And then I use the spatula to manually scrape away all the rest of the uncooked egg so that it goes underneath too. I think this way it makes the omelette more moist, thick, and fluffy instead of thin and burnt.

Also I never add milk.

Here's my favorite omelette recipe:

1/2 T butter
2 eggs
diced salami
diced tomatoes
diced feta cheese
diced shallot
leftover basmati saffron rice with shitaki mushrooms
bean sprouts
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