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...
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?
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?
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