Originally Posted by kitchengoddess8
Thanks for all the options, Andy. Hopefully I'll get the hang of it. I watched a youtube video of Jacques Pepin making omelets, and it was way too intimidating. I think I'll stick to simplicity for now!
Just to intimidate you further, Margaret Costa in her "Four Seasons Cookbook" spoke of a chef telling her that when he trained he had to make an omelette using the back burner of a gas stove with the front burner which was under his wrist turned up full - If his wrist burned the omelette was cooked too much. Oo-er!
I like my omelette "baveuse" or slightly runny in the middle but I'm lucky in that I can trust the source of the eggs. Many people, particularly the old and/or the frail shouldn't eat them like this.