Omelette

aomlette

I am not a cook, and this is not the perfect omelette. I have been making omelette for thirty+ years and the one thing that is more important than any single “move”, i.e. flipping the omelette, or adding ingredients such as milk or water. The key ingredient is the egg and eggs are so different from country to country and from chicken to chicken. But why? The answer is simple, it is diet and breed of chicken. In Japan, the chicken eggs are very concentrated and the yolks are whites are very different from their counterparts from Italy or France. Within Japan, the eggs also vary by breed and brand and weights and colors vary. Anyway, I need more time to research this topic and bring to the table the precise differences. I will work on this project and report back in the future.

Categories: Kitchen Facts, Life Cycles