Friday, October 10, 2008
Breaking A Few Eggs
Omelets. Gotta love 'em (I know I do!) for breakfast, lunch, or dinner, from plain, to mushroom, to Western, to Omelet au Champignon.
And for me, the best instruction on exactly how to make these little egg concoctions as fluffy, airy, and light as they need to be, will always be from my personal culinary "goddess," the late, great, Julia Child.
So break out a bottle of your best Beaujolais Nouveau and enjoy some more "Classic Julia" in this video clip from one of her vintage French Chef episodes on how to make: The Perfect Omelet.