Some of the best cooking advice I ever received was “You have to crack a lot of eggs to make an omelet.” While I was learning the process, I couldn't begin to count the number of eggs I went through.

Rise & Dine is a SAVEUR column by contributing editor Megan Zhang, an aspiring early riser who seeks to explore the culture of mornings and rituals of breakfast around the world. During my time in ...

An easy task that any home cook can do? Make an omelet that doesn't look as good as one from a restaurant. Maybe the eggs tear when you try to fold the omelet over. Maybe the whole concoction ends up ...

Vail — I was 8 when I decided I didn’t like omelets. I can no longer recall why, but I certainly avoided them for several decades. And then one day my dad whipped up omelets for the two of us — ...