In the summer of 1980, the "Food & Wine's School of International Cuisine" section of the magazine published a feature focused on the omelet making prowess of Mastering the Art of French Cooking ...

Discover French chef Julia Child's expert technique for making perfect omelets that won't stick -- without the need for fancy ...

Omelets are trickier than they look, so this video calls out the biggest mistakes. From overfilling to the heat level, tiny ...

Here's how they're different. Some of the best cooking advice I ever received was “You have to crack a lot of eggs to make an omelet.” While I was learning the process, I couldn't begin to count the ...

I have worked many a brunch omelet cooking stations. Having a Swiss/French looking over your shoulder making sure your technique was correct made me appreciate the right way to cook an omelet. This is ...

A savoury breakfast dürüm featuring beef sirloin, spinach omelet, hash browns and hummus wrapped in flatbread.

I enjoy many egg dishes, but I prefer a single egg texture — custardy. Soft, a little gooey, bordering on runny, velvet on the tongue. For me, a classic French omelet — a thin skin of cooked egg ...