André Soltner, former chef-owner of Lutèce and the dean of Classic Studies at The French Culinary Institute, helps you bone up on your omelet skills in this video from Time Out New York, after the jump. A trick new to me: using white pepper instead of black—to avoid the specks....
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Chef Adam Scott demonstrates how to make an omelet. But not just any omelet—a Dream Omelet. Unlike a regular omelet, this one requires a shoehorn for cutting butter, eggs with "WW2" written on the shells, Robin Williams, lemons that turn into tomatoes, a dolphin, and some other things that have nothing to do with typical omelet-making. Watch the video after the jump to learn how to make this in your own kitchen! Or not....
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I've never thought of making those super-thin omelets (usuyaki tamago) you sometimes find in Japanese dishes—I assumed reaching that thinness would take more skill than I possess—but Biggie at bento-making tutorial site Lunch In A Box shows the easy way to make them by cooking them in your microwave. With an appropriately-shaped plate and plastic wrap (Biggie includes information about the safety of microwaving plastic wrap), you'll be churning out these egg sheets in no time. Chop up the egg sheets to use as a garnish or keep them whole to use as wrappers around other foods. Of course, you can make these without a microwave; go to Just Hungry for directions on how to make them in a pan....
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Food blogger
cia_ (
Writing With My Mouth Full) and egg expert
George Weld (Egg, in Brooklyn) show you how to
make a rolled omelet perfectly. With tips and tricks.
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