Be afraid, readers...very afraid. Okay, so this photo may not generate a salivation frenzy, but the truth is that this humble looking monster tasted quite good. The trick turned out to be an adaption on the previous Test Kitchen method.I added the extra yolk, as well as the cut butter as I was whisking it eighty times (give or take ten, or so). The rest of the process was standard omelet preparation--none of the on heat/off heat, scrambled eggs with a toothpick nonsense. After all, this culinary creation took place in the morning, and the coffee was not even ready yet. I assume you get the picture--it wasn't pretty.
The bottom line is that I cut about half of the preparation by skipping the middle steps. The end result was almost as tender as last Saturday's method, but it held together much, much better. So, I think this is the new way I will cook my omelets in the future. Now all we need is a chicken.
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