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Volume II
May 31, 2006

The REAL Trick to Fluffy Omelets

The REAL trick to fluffy omelets?  COVER THE PAN!!  It must seal very well.  I don't bother adding any water or other liquids.  I set the non-stick pan on MED to MED-LO (depending on your stove.)  DON'T TOUCH!  Forget what Julia Childs or other "French" chefs say.  Just pour the slightly beaten eggs (I use a cordless immersion blender) into the warmed-up fry pan and cover.  When the top of the eggs has barely set, remove the cover.  I score the eggs once across the middle, then flip one half over the other, covering any "stuffing" I have added to one half.  If the stuffing contains cheese, turn off the heat, cover, and let it sit for a minute or two while the cheese melts.

The omelet will be nicely brown on the fry pan side!
I use five eggs for two servings, cutting the folded-over omelets in half.


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The REAL Trick to Fluffy Omelets
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