James Silverton > wrote:

> Steve wrote on Sun, 21 Feb 2010 18:49:54 +0000 (UTC):

>>> Some people say scramble the eggs but I say different.

>> For either an omelet, or scrambled eggs, I do not
>> thorougly scramble the eggs; I puncture the yolks
>> and stir just once for two seconds.

>I used to quite like omelets made on a griddle in University cafeterias.
>I suppose the eggs could be called scrambled since they were cooked at a
>high temperature, tho not browned much, and they were not soft like a
>French omelet or Spanish Frittata (both of which I like.)

I basically go in one of three directions: either the frittata
approach; American style-omelet; or American-style scambled eggs.
The salient difference being the first is never stirred, flipped
or folded once it's in the pan; the second is folded once; the
third is given a few flips.

Steve