This omelet is big enough to serve four, but it still has the merits of an individual omelet: tender not tough eggs and a filling that doesn't weigh down the eggs.
Most of us might not have time to prepare (and enjoy) egg dishes during the week, but come the weekend, eggs are a terrific way to begin a leisurely day. In this episode, we take a look at a couple of...
Newfangled silicone spatulas are rife with issues—either too flimsy or too rigid, weirdly shaped, or uncomfortable to hold. Do any deliver a better tool?
Why do additional ingredients quickly transform fluffy eggs into a watery mess?
How do scrambled eggs work? Can you salt them ahead of time? How can you keep them from becoming watery and weepy?
© 2019 America's Test Kitchen. All rights reserved.
Learn real cooking skills from your favorite food experts
The iconic magazine that investigates how and why recipes work
American classics, everyday favorites, and the stories behind them
Experts teach 200+ online courses for home cooks at every skill level
Kid tested, kid approved: Welcome to America’s Test Kitchen for the next generation