Fluffy Omelet
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By Appears in Cook's Illustrated March/April 2013, America's Test Kitchen TV
It’s like a soufflé in a skillet—or would be if we could figure out how to keep it from collapsing before it got to the plate.
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WHY THIS RECIPE WORKS
We love the impressive height and delicate texture of fluffy omelets. To make sure that the eggs are cooked through but moist and tender, we fold butter-enriched yolks into stiffly whipped whites. We fill our omelets with light but boldly f...
