I’ve followed the French techniques, cooking the eggs in a generous amount of butter until barely set. But, regardless of what I do, the omelet inevitably falls apart.

Michelin-starred chef Ludo Lefebvre of Petit Trois pulls back the curtain and shows us how to make the perfect French ...

This video shows how to make tonpeiyaki, a Japanese pork and cabbage omelette, in 10 minutes. It includes preparing the sauce ...

Blending cheese into the eggs, cooking eggs in piles of cheese, and folding eggs around cheese are all cherished practices of mine, and this omelette utilizes all three.

Large Eggs: Form the base of the omelette. Extra Virgin Olive Oil: This is crucial for frying the potatoes and cooking the omelette, achieving a golden exterior. Salt and Pepper: Adjust to taste.

It's said that the ability to cook eggs defines your culinary aptitude. You might be able to make the perfect duck confit with your eyes closed, and souffles might be a breeze, but if you can't ...

But eggs stuffed with veggies and cheese taste pretty omelet-like to us. Plus, it’s ready in five minutes (veggie chopping included), which is a real weekday boon.