My early memories of omelettes are of rubbery brown things that adults would attempt to cobble together as a quick breakfast or snack. Then I went to college, where they taught that it was all about temperature and timing and ending up with a fluffy, pale, even-coloured end product. When I moved to London, the omelette took on a new dimension and I treated it as a different challenge every time I received an order for one.
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via Health Science Daily News
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