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  2. How to Make the Best French Omelet - AOL

    www.aol.com/chef-husband-just-taught-perfect...

    A French omelet is cooked only until it's set and uniformly light yellow. It can be filled or left unstuffed and it's rolled out instead of being folded in half. ... comté or fontina and chives.

  3. Fines herbes - Wikipedia

    en.wikipedia.org/wiki/Fines_herbes

    A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...

  4. Omelette - Wikipedia

    en.wikipedia.org/wiki/Omelette

    An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs, fried with butter or oil in a frying pan.It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above.

  5. List of egg dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_egg_dishes

    An oven baked or pan fried thick omelette (egg cake) topped with crispy bacon, tomatoes and chives. Floating island: Sweet France: A dessert consisting of meringue floating on crème anglaise (a vanilla custard). The meringue is prepared from whipped egg whites, sugar, and vanilla extract and baked in a bain-marie.

  6. Why Omelets Taste Better at a Diner, According to a Chef - AOL

    www.aol.com/why-omelets-taste-better-diner...

    Conventional omelet wisdom dictates cooking the eggs on low heat so they don’t brown. But a diner omelet is a different animal from a classic French omelet. Von Hengst says that he uses nonstick ...

  7. How To Make The Perfect French Omelet, According To Experts - AOL

    www.aol.com/news/perfect-french-omelet-according...

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  8. Crespéou - Wikipedia

    en.wikipedia.org/wiki/Crespéou

    Its name comes from crespèu, the Occitan form of the French word crêpe. [2] Similarly to a fougasse, an Occitan crespèu has many variations. This dish is also known as trouchia or omelette à la moissonneuse. The latter name suggests that it originated as a dish traditionally prepared for field work and specifically for the harvest season. [1]

  9. How to make a perfect omelet - AOL

    www.aol.com/1-thing-know-making-perfect...

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