While the technical name for this is a Poulard omelet (from the La Mère Poulard restaurant in France), another perfectly acceptable name is "egg-pancake-soufflé-looking thing." When cooked with the ...

These recipes are definitely worth cracking a few eggs. Maybe I'm dating myself a bit, but I remember a famous ad with the tagline, "The incredible edible egg!" running on television when I was young, ...

Complete with zingy dressing and fresh herbs, this twist on an omelet is light yet satisfying. As for the dressing, use any citrus fruit you’d like—lemons, limes, oranges and grapefruits are all fair ...

In 1894, The Philadelphia Inquirer published an article titled, “Two-Hundred Way to Cook Eggs”. Nearly one-quarter were ways to cook omelets, from the very basic sausage omelet to the more obscure ...

I've got hold of a recipe that dates back to the 1800's in a old cooking book! The title of Chocolate Soufflé Omelette in the book from Mrs Beeton drew me in straightaway.... North Korea's losses ...

Preheat a nonstick 8- or 9-inch skillet over medium to medium-high heat. Whisk the eggs, vanilla, vanilla bean seeds, and sugar with a fork until just combined. Melt the butter in the skillet, swirl ...

A sweet German omelet is shot in the Post-Dispatch studio on Thursday, April 23, 2015. All dishes made by Dan Neman. Photo by Christian Gooden, [email protected] Yield: 2 to 4 servings 4 egg ...