Some of the best cooking advice I ever received was “You have to crack a lot of eggs to make an omelet.” While I was learning the process, I couldn't begin to count the number of eggs I went through.

If you've ever ordered an omelet in Europe, then you know you were served something very unlike the omelets we know and love in America. Many Americans feel squeamish about undercooked eggs (hello, ...

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Culinary pros break down the steps that go into mastering the iconic egg dish — and common mistakes to avoid.

French omelets are creamy, custardy, and rolled for an elegant presentation. American omelets are firmer, golden, and packed with your favorite fillings. The French technique requires moderate heat ...