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If you watch Julia Child doing a French omlette, she adds a bit of water and uses an extremely hot pan. The omlette cooks is maybe 20-30 seconds with constant shaking. The methods that add milk or cream are low heat methods, and cook much slower. Both are good, just depends on what you like.

I haven't had one in decades but just to keep this sandwich going, I will go there and have them.

They're tastey but they're like 700 calories each!!!!!!

I have a Pea Green mug possibly bought at a Chelsea,NYC bootik...a gift, but ...not my favorite deal for coffee or tea.

I prefer drinking my coffee or tea from a nice, deep ceramic bowl
purchased in the Chinatown district of NYC.

Hate having a cup's rim bang me against my nose's bridge, and a bowl
eliminates' that problem.

Thanks for this recipe. I can't wait to try it as I love cherries. I live in Maryland and they are only available to us at an affordable price for a very short time. I just bought about 10 pounds of them and I need to freeze some of them.

What is the procedure? Thanks for you help!

For my supreme sandwich I use 1 whole plain bagel, 1 egg, and 6 pieces of salami. First toast the bagel about medium. Then fry your egg, (not scrambled.) Once done take your 6 pieces of salami and cook them for about 5 minutes till some brown appears. Then in order put bagel, 3 pieces of salami, egg, 3 pieces of salami, then bagel. It is delicious and you should try it!

I think the lettuce and tomato take away from the presentation.

Tater tots, hash browns, or some cheese and egg concoction would be best.

I find adding a splash [ only a tsp or so per egg ] of water helps to breakup the protien molecule that easily join up into chains [those stubborn glops of white] while whisking to achieve a homogeneious blending of white and yolk quickly .Its a bio-chem thing where the ends of protien molecules like to attach to another molecule thats why eggs will blend and bind so well with other ingredients and water is an excellent neutral liquid to serve this purpose . It may be a tad thinner but thats only from the protien molecule chains being broken down to a smaller size and may even add to the fluffiness . I dont get watery scrambled eggs by not over cooking them .
If I have heavy cream on hand I use it instead if I want a little richer result , say for a fried egg and cheese sandwich , but by whisking thouroughly they will still be fluffy but maybe not quite as much. As mentioned when adding dairy you must watchout for burning.
As fast as eggs cook [even on a medium heat] I wouldnt turn away from them especially towards the end.
I'm going to make myself an egg and cheese sandwich now for my "BRUNCH". need a quick bite to get me through til supper at 4 P.M.

BTW Paula Deen's chops have a "wet" application .. These grilled pork chops were really nothing more than a pork chop grilled with a sprinkle on seasoning. At least that's all the evidence showed.

They do however look really good and worth grilling!
http://www.grouprecipes.com/sr/13883/kentucky-colonel-barbecue-pork-chops-paula-deen/recipe/

Well, hey to all of you. I use water in scambled eggs (just a little) and it seems to fluff nicely, and they don't seem to be so eager to separate, which is especially nasty if using in say, a breakfast taco. (Soggy tortilla=yucko + catasprophic taco failure)

Rock on Fellow Foodies!

For the best eggs just cook them in butter and don't over cook.

Holy flurking schlidt ... who the Heck moved my flippin' comment to the main feed? ... Dangitalmighty ... :-| Ok, lessee here ...

@DanaMcCauley, "woman"? Umm, no-o-o-o. ;-)

"It steams the eggs". "Makes them fluffy". "Yo". I had a fully-steamed omelet once, at the former 777 restaurant in Seattle. It was though the thing had been cut from foam rubber. I'd rather not have my eggs steamed actually. "Yo-Yo", ma.

@DrGaellon: "The fat in the milk weighs them down, which makes them creamy." But the butter specified in the original post has even more fat, and will certainly mix with the raw eggs.

@NYPlate: "I think if you add seltzer water to eggs, this can fluff them up a bit, too." Very nice! I'm thinking an omelet via molecular gastronomy.

@lemons: "And probably the reason they were watery in the Navy was that they were overcooked." Don't forget, that wasn't just any water. That was the same distilled sea water used to power the catapults on that same aircraft carrier. Yeah, they did need a new distillery ...

I'm in @fuuchan's "eggs only" camp, but it was rather early when I posted this comment so I brain-farted on that. Sorry.

Here's my technique. 10" non-stick Lincoln by Wearever (the one with the blue handle), heated over medium heat. Three egs, beaten. Olive oil in the heated pan, about 1 tablespoon. Pour the eggs in, let them set a bit while seasoning. Start lifting the edges, letting the raw egg flow underneath, including the middle. This is what prevents browning, and will fluff the omelet nicely. Flip it when it's almost fully cooked, adding any fillings before folding, closing and serving. No water, no milk, nice and fluffy, not browned ... very simple.

I suddenly have an urge for a good salmon and sour cream omelet. And I just ate.

I think adding any kind of liquid to eggs ruins scrambled eggs. I love plain beaten eggs scrambled in a bit of butter. When you plate eggs that have been scrambled with a liquid, you invariable get a separation of some of the liquid. Wet eggs are yucky.