I once read an amazing & completely obsessive article about making French omelets, and while I loved the article, it made me think I should back away from omelets as fast as possible. I don't make a really good frittata-type thing either. I have a small cast iron skillet, but no omelet pan easily available. Anyone out there who could talk me through a graceful egg thing? Either omelet or open face?
I'm assuming I start with some eggs & a little cream & a little water & some salt & pepper. I put some butter in the pan... I have my James Beard cookbook out, but if anyone has any pointers, I'd be grateful. Thanks in advance.