To make tamagoyaki, thin layers of cooked eggs are rolled together into one delicate omelet. It’s light and a touch sweet, making it perfect for the Japanese breakfast table. In a medium bowl, whisk ...

If you still have no idea what to make for Mother's Day brunch, consider this omelet roll that can be personalized to please many a palate. "Omelets are one of my favorite weekend treats for a special ...

From an early age, Monica Lee writes in her new cookbook, it was clear she possessed “sohn-mat,” the Korean term for a natural instinct for cooking that translates to “flavor in the fingertips.” It’s ...

1. In a bowl, mix eggs just so yolks and whites are roughly mixed but not smoothly combined or frothy. 2. In another bowl, combine room temperature dashi or light chicken broth, salt, mirin and light ...

PREPARATION: In bowl, beat eggs until well mixed. Combine dashi stock, soy sauce, mirin and sugar; stir to dissolve sugar; add to egg mixture. Mix well. Heat omelet pan and thinly coat with 1 teaspoon ...

Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; coat paper with cooking spray and set aside. In a large bowl, whisk the egg substitute, eggs, salt and pepper sauce. Stir in the spinach ...

It's said that the ability to cook eggs defines your culinary aptitude. You might be able to make the perfect duck confit with your eyes closed, and souffles might be a breeze, but if you can't poach ...

“An omelet in its purest form is sacred to me,” says Linton Hopkins as he sets a nonstick skillet with shallow, sloping sides on the stove. “The fewer ingredients the better, so long as they are of ...

“The pleasure difference between an excellent omelette and a good omelette is vast.” “The pleasure difference between an excellent omelette and a good omelette is vast.” “In my day, when a commis came ...