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 ...

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 ...

Separate eggs into two bowls, the yolks in a small one and the whites in a bowl large enough to contain them once they are whipped. Whip egg whites until they reach soft peaks. Add salt to the yolks ...

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 ...