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pltrgyst[_2_]

On Sun, 21 Feb 2010 23:20:27 +0000 (UTC), (Steve Pope)
wrote:

>>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.

Oriental omelet pans are rectangular, and are designed for the omelet to be
rolled out.

>I as well like to keep the thing moving around in the pan, until
>it's ready.

For omelets, I let them sit, lifting the edges to let the liquid egg flow
underneath.

For scrambled eggs, I cook over *very* low heat, and whisk steadily until almost
done.

-- Larry