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jmcquown[_2_]

"sf" > wrote in message
...
> 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.
>

IMHO eggs for omelets are beaten usually with milk or cream, then placed in
a hot pan with butter or oil. Folding is preferable in my house. I don't
roll eggs LOL

Jill