Omelets have a place in our weekend brunch menu for many reasons: they're easy to customize, they're filling, they're tasty, and they stretch few ingredients a long way. If you haven't quite mastered ...

Requiring a delicate touch, a precision sense of time, and an almost intuitive feel for the egg (one of the most finicky but essential staples of cooking), the omelet is something many chefs consider ...

Mark Strausman, author of "The Freds At Barneys New York Cookbook," is stopping by TODAY to share his go-to recipe and expert technique tips to make the perfect omelet. He shows us how to master the ...

When Julia Child made her first television appearance in 1962, she didn’t prepare boeuf bourguignon or coq au vin. Instead, she introduced Americans to the art of French cooking with a simple staple: ...

While we always hope you'll visit an IHOP restaurant to get one of our perfectly prepared omelets made fresh for you, here are some tips for those times you just can't get to an IHOP and want to make ...

So you think you can make the perfect omelet? Brian Luscher summed it up best when I interviewed him at Luscher’s Red Hots recently. The dish isn’t particularly difficult or complicated; it just ...

How do you make the perfect omelet? It's like getting to Carnegie Hall: You've got to practice, practice, practice. Luckily, an omelet tastes wonderful no matter what it looks like, so those first few ...

Ingredients | Since there is little more to an omelet than eggs, using the freshest eggs possible will keep the texture of your omelet at its best. The membrane begins to break down in older eggs, ...

Cookbook author Michael Ruhlman has written the book on eggs — literally. His "Egg: A Culinary Exploration of the World's Most Versatile Ingredient" is a definitive guide on how to cook an egg in ...