Eggcellent

I’ve never been much of an egg eater. In fact, the only eggs I can ever recall eating growing up were those made by my mom’s dad — my dear Zaydie Sam. He would call his eggs a “European-style”scramble, and while that may well be true, they’re more accurately described as an open-face French omelet.

With two eggs, a decent nonstick pan, and an inch-thick pat of Smart Balance, Zaydie’s eggs are easy to make and delicious to eat.

The only egg-centric dish that even comes close to resembling the flavor and satisfaction I find in eating my Zaydie Sam’s are French-style omelets. A French omelet doesn’t require a flip — something I’ve unsuccessfully attempted far too many times — and is full of flavor from fresh herbs.

Check out this video of the adorable Jacques Pépin giving an omelet demo:

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