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In article . com>,
wrote:

> I got myself a pan at a local restaurant supply store for eleven bucks.
> Still working on equalling Waffle House quality, but I'm getting
> there. For my latest attempt I tried seasoning the pan with extra
> light olive oil instead of crisco. That seemed to do MUCH better.
> There are a couple of other things I intend to try. I saw somewhere
> that one of the French secrets to Omelets is tiny pieces of butter in
> the Omelet batter. I've also heard of putting a little cornstarch in
> the batter for an emulsifier.
>

Add about one tablespoon of cold water per egg when you beat them up. Do
not use milk; it toughens the omelette.

Isaac