Mrs. Child's highly professional method of making a rolled omelet is a bit tricky — the eggs are swirled around after they hit the pan, and shaking the pan causes the omelet to assume the perfect ...

The omelet will begin to roll toward you, shaping itself and becoming slightly more set as you jerk the pan. (You may wish to practice this movement ahead of time, using dried beans instead of ...

Chef Patrick O'Connell runs the Inn at Little Washington, a Michelin restaurant in Virginia. Part of his kitchen audition is ...

Japanese rolled omelet, known as “tamagoyaki,” is a classic dish loved by children. Yet, Hiromitsu Nozaki was not too fond of it. The kind served at home was hard in texture and sweet with sugar.

Many cultures and cuisines across the globe have some form of their very own omelette, whether traditionally rolled or cooked more like a frittata. From Cantonese egg foo yong in China ...

rolled and turned out onto the plate," O'Connell said. "It's luscious and absolutely wonderful, even without a filling." And, according to O'Connell, an omelet can reveal a lot about a person's ...

Press just over half of the oat mixture into the base of the dish, ensuring it's evenly spread. Spoon the raspberry chia jam ...