Steve wrote on Sun, 21 Feb 2010 18:49:54 +0000 (UTC):

>> Some people say scramble the eggs but I say different.

> For either an omelet, or scrambled eggs, I do not
> thorougly scramble the eggs; I puncture the yolks
> and stir just once for two seconds.

I used to quite like omelets made on a griddle in University cafeterias.
I suppose the eggs could be called scrambled since they were cooked at a
high temperature, tho not browned much, and they were not soft like a
French omelet or Spanish Frittata (both of which I like.)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not