"sf" > wrote in message ...
| On Tue, 8 Dec 2009 14:09:02 -0500, blake murphy
| > wrote:
|
| >i use a seven-inch revereware (stainless) for two-egg omelets and usually
| >get good results. but i use a lot of butter (one tablespoon).
|
| Oh, man... butter in eggs is sublime. I don't fry/saute with butter,
| but I do when making scrambled eggs or omelets. 1 hunk of butter in
| the pan (that's not hot enough to brown the butter), let it melt
| almost all the way and pour in eggs. Add another hunk of butter and
| agitate the eggs until set - getting all that saturated buttery
| goodness well incorporated. YUM!

This is about what I do but I let the butter brown a touch before
adding the eggs. It creates a sort of Omelet in Browned Butter,
which while not Traditional is soothing on these cold dank mornings.

pavane