In the summer of 1980, the "Food & Wine's School of International Cuisine" section of the magazine published a feature focused on the omelet making prowess of Mastering the Art of French Cooking ...

Discover French chef Julia Child's expert technique for making perfect omelets that won't stick -- without the need for fancy ...

An omelette might seem simple but a tough, overcooked omelette can be off-putting, making the entire dish bland and dry ...

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I enjoy many egg dishes, but I prefer a single egg texture — custardy. Soft, a little gooey, bordering on runny, velvet on the tongue. For me, a classic French omelet — a thin skin of cooked egg ...