How to make the perfect omelet?
Restaurateur Ivan Shishkin explains Not the one that grandma cooked in the oven, fluffy and porous, and not the one we were given in kindergarten, bluish-greenish, dense, as if made of rubber. This is all incredibly far from what is proudly called “omelet” in cooking. The familiar dish of golden-brown croutons with the addition of all sorts of fried foods, from sausage to potatoes, covered in beaten egg, also cannot be called an omelet. Rather, it is a frittata or a mutant version of it.