EVERY GUY THINKS HE CAN MAKE A great omelette. Heck, at the Rodale Test Kitchen we thought we did too. We do gastronomic experiments on a daily basis for magazines like Men’s Health, Women’s Health, Bicycling and Runner’s World. But as we reflected on all those experimental creations – light, greasy, fluffy, rubbery, life-changing, heartbreaking – we started to wonder: why is a consistently flawless omelette so difficult to master?
In our quest for an answer, we began with one stipulation: The soft, pale, French trifold isn’t for us. We prefer the heartier American omelette – thick yet fluffy, filled and folded, a blush of brown on the bottom. But achieving that involves a few crucial rules, as we discovered through trial and error.
1. Use Optimum Hardware
Nonstick, heavy-bottom…
