Cook's Country (January/February 2012)
If we serve eggs at our house, chances are they're going to be scrambled.
If we're feeling fancy, we might do over-easy, maybe served on top of a vegetable or beef hash if we're being industrious.
Poached? Forget about it. Over-hard? Blasphemy.
Omelets are another matter altogether. We love omelets and often order them when we go out for breakfast, but we hardly ever make them at home. Why is that? Well, in truth, we're not very good at making omelets.
We build big, beautiful omelets, cooking the eggs and then filling them with delicious vegetables and meats. And then it comes time to seal the deal (literally), and the whole thing falls apart, making for a really ugly omelet that we then hack up and serve as a scramble, as if to make ourselves feel better.
And we're not talking about Julia Child-style omelets. (If you've never seen the Omelet Dinner Party episode of "The French Chef," you should.) We want to make omelets that are stuffed with deliciousness and then folded over, an omelet that sits tall on the plate, oozing with cheese and fillings.
When we saw this recipe for Fluffy Diner-Style Omelets in Cook's Country, we knew the wizards at America's Test Kitchen would show us the errors of our omelet ways.