Every time I visit NO, I have to go to the Camelia Grill for an omelette. In my mind, they are the ideal omelette--unbelievably light and fluffy, yet structurally sound and substantial.
Someone on the general board suggested that they use a blender to beat the eggs and that they may add a mystery ingredient like flour or pancake mix...
Without giving up any trade secrets, can anyone tell me what is the "x factor" in these omelettes and how I could possibly make one that was half as good myself... It's only to keep me going until I can come back for another visit...
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