I like scrambled eggs to omelette. Less fried surface I guess.

Edit: shoulda said “same ingredients only” but I suppose this was clear enough.

  • AA5B@lemmy.world
    2·
    13 hours ago

    Me too, and I went my whole life that way, but the solution is easy, and worked every time so far

    1. Nonstick pan (everything else is use cast iron)
    2. American omelette, not French. Fold in half, not thirds
    3. Don’t even try to fold it while cooking
    4. Tilt the pan to slide it on the plate, but use that motion to fold the omelette in half