An Easy Omelet Technique
Start an omelet with a soft scramble
with Rob Gavel
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There are many ways to make an omelet, including tipping, flipping jerking, rolling and tossing. But here's one that's both easy to master and satisfying in its neat turn of hand. In this video, Rob Gavel, former Fine Cooking intern, demonstrates Kay Baumhefner's method for a fluffy on the inside, golden on the outside omelet.
Kay's article, "Omelets for Dinner," with her basic omelet master recipe and seven savory suggestions for fillings, appears in the December 2002/January 2003 issue of Fine Cooking (#55).
Video: Gary Junken
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