[QUOTE="Bear"] I don't agree, if you don't mind me saying, and neither do the classic chefs. Heat high, yes, good, butter foaming, yes, spiffy. But it needs a *little* water, so that the steam rises through the mixture and lightens, yet cooks properly, the whole dish.[/QUOTE] Fair enough, I'll give it a go. [QUOTE] And, lest you think I'm just quoting, I'm considered a *very* good omelette maker. I'd be happy to demonstrate anytime. Or take part in an ommlette-off :)[/QUOTE] I'm a comedy useless omelette maker. You can demonstrate and I'll take part in an omelette-scoff. [QUOTE] Other key factors are; a) don't over-beat the eggs (you knew this), secondly, the greatest omelette is an omelette fine-herb; any other filling just doesn't do the structure justice and c) there's one other trick I'm not telling anyone in public, coz it's daft, non-classical and frowned upon, but I swear by it :)[/QUOTE] Spooge?