Chuck Williams says that making an omelette seems to be a rite of passage for anyone interested in French cooking. His advice is to use a good omelette pan with shallow, sloping sides that will allow you to fold and slide out the eggs easily. His other piece of advice is to take your time. With a little practice, you'll get the technique down for folding the omelette, and even your mistakes will taste good. You'll also learn how you like your omelette cooked-with a solid center or a soft and creamy one.
Average Customer Rating:
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.