On Tue, 23 Feb 2010 22:32:24 -0500, pltrgyst wrote:

> On Sun, 21 Feb 2010 23:20:27 +0000 (UTC), (Steve Pope)
> wrote:
>
>>>My omelet is rolled, not folded and I keep the eggs moving until they
>>>are almost set.
>>
>>Interesting; I need to learn more about this rolling approach.
>
> Oriental omelet pans are rectangular, and are designed for the omelet to be
> rolled out.
>
>>I as well like to keep the thing moving around in the pan, until
>>it's ready.
>
> For omelets, I let them sit, lifting the edges to let the liquid egg flow
> underneath.
>
> For scrambled eggs, I cook over *very* low heat, and whisk steadily until almost
> done.
>
> -- Larry

maybe this is a stupid question, but what kind of whisk? or do you just
use a fork?

your pal,
blake