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On Sun, 21 Feb 2010 19:03:23 +0000 (UTC),
(Steve Pope) wrote:

> James Silverton > wrote:
>
> > 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.)
>
> I basically go in one of three directions: either the frittata
> approach; American style-omelet; or American-style scambled eggs.
> The salient difference being the first is never stirred, flipped
> or folded once it's in the pan; the second is folded once; the
> third is given a few flips.
>
My omelet is rolled, not folded and I keep the eggs moving until they
are almost set.

--
I love cooking with wine.
Sometimes I even put it in the food.