Here is a step-by-step guide to making a classic omelette created by Amy Goldwasser for Self Magazine in May, 1998. 1. Prepare the filling. A basic rule of thumb is that you need one quarter to one ...

In her latest book, "The Martha Way," Martha Stewart shares her classic methods for cooking – the building blocks essential to every home chef.

Cook, stirring quickly with a heatproof rubber spatula, until eggs begin to thicken, about 30 seconds. With spatula, pull edges of omelet in toward center, tilting pan so uncooked eggs flow to edges ...

In 1894, The Philadelphia Inquirer published an article titled, “Two-Hundred Way to Cook Eggs”. Nearly one-quarter were ways to cook omelets, from the very basic sausage omelet to the more obscure ...

Have a serving plate ready. Break the eggs into a bowl. Season with salt and pepper to taste. Heat an 8-inch nonstick omelet pan or skillet over medium-high heat. When the pan is hot (almost smoking), ...

Successfully rolling an omelet out of the pan is easy, requiring only some practice and repetition by cooking a few basic omelets in sequence. Then you`ll be on a ”roll.” The basic omelet recipe for ...