In the summer of 1980, the "Food & Wine's School of International Cuisine" section of the magazine published a feature focused on the omelet making prowess of Mastering the Art of French Cooking ...
Ina Garten adds a splash of water to her eggs and uses both oil and butter in the pan. Garten also stirs the eggs constantly while cooking until they're almost set. Garten credits Jacques Pépin with ...
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