I promised you last week that I’d share the secrets for how to make an omelette that I learned from Jeffrey Saad and Howard Helmer. But first, let’s find out who the winner was for the EGG giveaway!

Congratulations, SABRINA!!

Now, back to our regularly scheduled posting…

The biggest tip I picked up for how to make an omelette (or scrambled eggs, or any other type of eggs, for that matter) is not to use milk. I know, right? Who would have thought? I’ve always used milk in my eggs – among other things – but never, in all my years of egg-making, have I used…water.

According to both Howard and Jeffrey, water turns to steam which helps to make your eggs fluffier. Milk does an okay job, but weighs it down a bit more than water. Of course, the technique you use to scramble your eggs, make your omelette, etc. also matters.

But hey, instead of taking just my word for it, why not see how to make an omelette for yourself? And how to make some fluffy scrambled eggs, too? Here’s the video from the Good Farm Egg Tour where I make some yummy eggs with both Jeffrey and Howard. It was sooo much fun and an experience I’ll never forget!

Yeah, I know. Why on earth would I wear a t-shirt, hat and glasses on camera? A couple of reasons…first, I didn’t realize I’d be filmed, second, it was brutally HOT outside, and finally…I’d spent the morning with tens of thousands of chickens. Yeah, I deserved a casual day :)

If you’re familiar with Jeffrey Saad and his stint on the Food Network (and his upcoming show on the Cooking Channel), you might be curious to know what he’s like in person. And honestly, I can’t think of enough positive words in the english language to describe him. From the moment I met him, I found him to be kind, charismatic, intelligent, easygoing, passionate and inspiring. I first met him when he stepped onto our tour bus, where we ended up talking non-stop. He’s such a down-to-earth guy and so easy to chat with that I forgot who he was and just enjoyed the fact that I’d made a new friend. Sure, it was work for him, but he has a natural way about him that makes everyone around him feel special; every one of us spent a bit of time chatting with him. He’s going to be a fabulous television host, and I’ll enjoy watching him even more now that I know it’s “real”. Pretty cool.

Howard Helmer was equally gracious and approachable. I didn’t have as much of an opportunity to hang with him, but he’s quite an entertainer and just oozes joy. I can see why the American Egg Board has kept him around for so many years!

The tips I picked up from these two egg masters have already been put to good use in my own kitchen, and it’s made a significant difference in my egg dishes. In the past, before I knew the “right” technique for how to make an omelette, I used this pan:

That pan is absolutely dear to me. Omelettes are the one thing I cooked in my childhood, all thanks to that pan. I used it so often that my mom recently gave it to me, knowing how much I would treasure it. I’ll admit that it will be hard to make an omelette without that pan, if only for sentimental reasons. But it’s actually an antique at this point, and now that I know how to make an omelette without it, I plan on using it as a groovy kitchen decoration instead. The writing had started to wear off on one side, and now at least I can preserve it properly!

If you have any questions on how to make an omelette, scrambled eggs or any other egg-related questions, please don’t hesitate to shoot me an email. And have an egg-cellent day! :)