What's the deal with omelets?! They are so easy to make and so delicious when prepared correctly.
So why is it that every single breakfast place I've been to serves up a sort of tough, puffy scrambled-egg-as-bread snadwich? You know what I mean--the egg part is like 3/4" thick on either side and heavy enough that gravity is the only force bringing the "filling" ingredients into contact with the egg. Like, do they have these big pieces of egg-wrapper in stacks in the fridge and then heat them up in the oven or something? Gross!
When it comes to omelets, I can always make something much tastier than I can pay for some incompetant "cook" to make for me. Too bad weekend mornings are the ideal time to have a steaming-hot omelet placed magically before me, mimosa, coffee and newspaper on the side.
Help me! Does anyone know where can I get a proper French omelet?
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