Originally posted by Max Habibi:
hmm...so, are you guys advocates of mixing the eggs and other assortments before putting them in the pan, or after? And how finely, in general, do you chop the tomatoes and onions? Lots of stirring during the actual cooking, or none at all?
Originally posted by Michael Matola:
In my experience, the biggest problem beginning omelette-makers have is that they end up making something that is between an omelette and scrambled eggs. No. Pick one or the other.
For the record, I vastly prefer my scrambled eggs to my omelettes, but my wife loves my omelettes and they've received plenty of compliments from others too.
Eggs have *not* been beaten into a single consistency