In article > ,
"Peter Aitken" > wrote:

> "Isaac Wingfield" > wrote in message
> ...
> > 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
>
> False - milk gives better results than water. See
> www.pgacon.com/kitchenmyths.htm

Well, that site and Michael Field disagree -- and I know which one I'd
give credence to.

Isaac