Fluffy Omelettes — Just like the breakfast diner!

Omelettes aren’t new to me. I’ve been making them for years. My first lesson was watching an episode of Julia Child’s French Chef TV show long ago.

But I’ve always wondered how cooks at breakfast diners made them so darn fluffy. Even Julia’s didn’t look like that. My father (a good cook from whom I learned a quite a bit) always thought it might be a pinch of baking soda or cream of tartar that did the trick.

But after some research, I think I’ve identified the real solution.

The trick is to separate the yolks from the whites of the eggs you plan to use, and then BEAT THE WHITES until they form soft peaks. Then FOLD the whites into the already-beaten yolks. You can add a little milk if you’d like to the beaten yolks. But the folded-in whites, which should be the last step, is the secret to making them extra fluffy.

Give them a try and see if they make your omelettes fluffy — just like at diner!