My dad is starting to plate his food and post it on Facebook!  This is a crab omelette with avocado. He read somewhere that the secret to a fluffy egg mix is to whip the whites and the yolk separately, then to combine before they hit the pan.

There are several schools of thought when it comes to the omelette (even the spelling of omelet). Dad is practicing a less vigorous version of the souffle, except he does not bake it.  I know some people are quick enough to whip the eggs right when they crack them into the pan. Others like to whip it beforehand with milk or water.

I’ve always admired Julia Childs’ way:

Julia Child - How to Make the Perfect French Omelette (1960s) from German on Vimeo.

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