Day Two : Omelet First Attempt

Eggs are complicated (dead) creatures. Overcooked, they are dry and tasteless; undercooked, and the texture (runny, sticky, acrid) is nauseating.

This summer I made fried eggs my friend, and a visit to Mont St-Michel convinced me that The Perfect Omelet also needed a place in my future.

Most attempts up until now have created scrambled eggs or broken fluff. But with Mark Bittman’s How to Cook Everything I will sally forth ! and continue my quest !

First attempt : edible but not amazing. I think I need less egg and more surface area. The burnt exterior was delightfully crisp but tasted funky.







(There in the back is the filling-that-wasn't.)