“Eggs are the sort of thing that everyone knows how to cook and generally has strong opinions on. There are tricks for making your scrambled eggs fluffy, incantations to say over your frittata and secrets for getting them to hard boil without the yolks turning green. But, a really good omelet is all about patience and restraint. You have to be patient and let the eggs firm up before you flip it, and you have to exercise restraint when filling it or you will end up with a mass of un-cooked ingredients at the heart of your delicate egg dish.”
Read the full article and see the recipe (with prep shots) for a Oaxaca Cheese and Asparagus Omelet over at Country Roads Magazine’s The Good Feast.