"Isaac Wingfield" > wrote in message
...
> In article . com>,
> wrote:
>
> > I got myself a pan at a local restaurant supply store for eleven bucks.
> > Still working on equalling Waffle House quality, but I'm getting
> > there. For my latest attempt I tried seasoning the pan with extra
> > light olive oil instead of crisco. That seemed to do MUCH better.
> > There are a couple of other things I intend to try. I saw somewhere
> > that one of the French secrets to Omelets is tiny pieces of butter in
> > the Omelet batter. I've also heard of putting a little cornstarch in
> > the batter for an emulsifier.
> >
>
> Add about one tablespoon of cold water per egg when you beat them up. Do
> not use milk; it toughens the omelette.
>
> Isaac

False - milk gives better results than water. See
www.pgacon.com/kitchenmyths.htm


--
Peter Aitken

Remove the crap from my email address before using.