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 ...

Have you seen those jiggly, fluffy omelets that are all the rage on social media? Here's a simple and foolproof recipe that ...

The process of separating the eggs and yolks, and then folding in the whisked egg whites, delivers the "edible magic trick" that is the souffled omelet. (AP Photo/Matthew Mead) An omelet can be a ...

I have France to thank for many of my favorite foods, and the souffle omelet is no exception. It was in the early 1970s when I was first introduced to this light, versatile dish when visiting the ...

Makes 2 to 4 servings. Preheat oven to 350 degrees. In large bowl combine egg yolks and pepper. With a flat whisk, stir yolks and pepper until well blended; set aside. In a second large bowl, beat egg ...

Eggs are one of those kitchen staples that never gets old—whether sweet or savoury, they can truly do it all. Today, I’m taking a simple breakfast favourite and giving it a sophisticated twist with my ...

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 ...