so i'll preface this post with a few caveats...
this was cooked by my wife, not me. let's just say she has some struggles in the kitchen. she's really good at boiling, broiling, and baking, but when it comes to cooking something on the stove when any sort of temperature finesse is involved things tend to fall apart pretty quickly.
she watched while i made a few french omelettes this past weekend and thought it was something she could possibly do. she was asking if the technique would work with two eggs instead of three and i told her i was skeptical it would be as fluffy but sure, give it a shot.
fast forward to this morning when i got a text at work. it was her day off and she gave the two egg omelette a try for the first time.
we'll have to work on the egg whisking and omelette folding techniques, but i was so damn proud of her. i also need to coach her on the importance of getting interior shots to show the creamy goodness.