Seems like a good idea to me, in an age where everything is either treated as disposable or outsourced.
The full phrase was a mouthful.
Seriously, the parent comment reads like the "Dropbox" comment (so they've just turned running curlftpfs, cvs, and ftp into a company now?)
I've never made an omelet that is very good and I've tried a bunch of variations. I've had lots of omelets in restaurants that are great.
For the fitted sheet skill, I've watched the videos on people doing it and it feels a little like the old how-to-draw-an-owl meme. Step one and two make sense, but then step 3 is magic.
1. put two adjacent corner-pockets into each other, then do the same with the other side, then put those doubled pockets together.
2. Now you have an irregular shaped blob. If you put your hand inside the pocket (there is only one now), you have a flat square, plus the overhanging bits from parts of the fitted sheet that hang down.
3. You just lay those lobes flat so that what is left is flat(-ish) and square(ish).
4. Fold that once or twice depending on the size of the fitted sheet and you are done.
Step (3) is the hardish part since you need to keep the sheet flat. I do it "in the air", but to start I would use a table so that the flat part doesn't move around while I'm folding over the lobes. The flatness will depend somewhat on the thickness of the fabric, but it's usually about 30% thicker than the flat-sheet.
What are you putting in yours?
I assume you're already using fresh garlic & onions, but those are also musts in my opinion.
This youtuber seems to have captured the essence of an omelette by trying, almost in vain, to replicate the technique of the famous Jacques Pepin... https://www.youtube.com/watch?v=5__zptEU9vE
There are certain spices that go well with egg, like tarragon, chives, shallots. Dried version of these work especially nicely with egg. You're using sea salt flakes right?
I like to froth milk with steam on my espresso machine and fold that into the eggs, right in the pan. The foam makes a nice creamy almost puffy texture.
Also use really good salted butter (I use Kerrygold exclusively) liberally - two pats in the pan before the eggs, one pat after the fold, and one pat after the flip.
And, of course, never turn the heat higher than mid-point. I personally heat the pan on medium (5), and then turn it down to 4 right before I put the contents in. After the fold, heat both sides only until golden-crsipy areas start to form.
Do you add your spices to the oil or the egg? Which spices?
Did you add lotsa butter? That (and good ingredients) is the main secret (even if the restaurant wont admit it).
