Everyone has their own special trick for making it, and it doesn't always turn out as perfect as we'd like. However, there ...

Julia Child and Jacques Pépin are two French cuisine giants. But they have differing approaches to the classic French ...

Toss in the chopped spinach, garlic, and a sprinkle of salt to taste. Lower the heat to medium and pour in your egg mixture. Give the pan a little tilt to spread the eggs evenly. Cook it on both sides ...

Egg-based dishes are universally appreciated, and two favorites are the Japanese tamagoyaki and Western omelets. Here's how ...

The 40th Annual Giant Omelette Celebration kicks off tomorrow in Abbeville. The Confrerie D' Abbeville will host the "5000 egg" Giant Omelette Celebration this weekend in downtown Abbeville.

Chef Jackie Ang Po combines all three most loved ingredients in a one-dish meal that can actually be a complete breakfast or ...

Cagade - roughly pronounced ka gad - is a French word that originally comes from the regional language of Occitan, which was ...

The keys to cooking the rolled omelet are a generous amount of oil, a heat level that is not low and good posture that makes it easy to move the hand that is holding the square specialized pan.

Take 4 eggs, 1 onion, 4 small potatoes, 1/4 cup olive oil and plenty of salt & pepper. Take a frying pan and heat the oil at medium. Cook potato and onion slices slowly. Stir 2 or 3 times, but ...

I’ll let you in on a confession— I was utterly mortified when I spotted Spanish Omelette (S$5 per slice) on the menu. Why? Because back in my chef days, I churned out pan after pan of these bad boys!

Make sure that the eggs spread out evenly across the pan. When the omelette is wet but not runny, pipe the Boursin on one side and turn off heat.