sf > wrote:
>On Sun, 21 Feb 2010 19:03:23 +0000 (UTC),
>> 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.
>My omelet is rolled, not folded and I keep the eggs moving until they
>are almost set.
Interesting; I need to learn more about this rolling approach.
I as well like to keep the thing moving around in the pan, until
it's ready.
Steve