Salmon-chanted Eggs.
 

Ok, so I am trying to figure out how chef's make their egg omelets so light and fluffy. I Love to make omelets but mine are never fluffy. My favorite kinds are Denver (bell peppers, ham, cheeze, onion) and Salmon. Albertson's used to sell this Salmon spread that worked GREAT in them. Since they don't anymore, does anyone know of a way to get a good tasting salmon spread to put in omelets?

Maybe we could make this a cooking thread, your favorite breakfast recipe. hand it over. Especially those old family secrets.

FoodTalk! Sharing Recipes Have you seen this in the Social Chat forum?

2 things can cause heavy eggs.

over mixing. it makes them kinda tough. adding another liquid like milk before the eggs are mixed. oh..kinda a third...but if the veggies are really moist, it adds "water" which flattens the omlette too.

tip:

separate the yolks from the whites. beat the whites until they form soft peaks. mix up the yolks and fold into the whites.

can you tell i cook all the time. :wink:

now you made me hungry! :D