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As you, the reader of this blog, know, there are several aspect I see with omelet, appearance which comes from how to cook, texture and taste, and I have been telling in the past articles that “seamless, round-shaped like rugby football” is one of the benchmark, and I could not hide my somehow disappointment with “three-folded” ones, as this should also lead relatively chewy, or to say not softened texture, while seamlessly rounded provides you juicy, half-cooked egg york with very softened texture thanks to many layered sheets of softly cooked and heated egg york like Mille fille.

Yes, I am great believer of seamless rounded omelet, so this time I got surprised with this; even two-folded, but texture was solely as expected to rounded one! Take out your perception…

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