Editor’s note: A previous version of this post referred to the dishes in all of these photos as ‘omelettes’ for the sake of brevity and broad categorization. I apologize for any offense I may have caused. The article has been edited to reflect diversity of technique and linguistic variation of these dishes.
About a year ago I bought a $3 non-stick skillet and started cooking eggs. LOTS of eggs. I’m not really sure why, but I’ve continued the practice. French omelette. Okonomiyaki, the Japanese pancake. The old egg foo young. Spanish tortilla de papas. Bosnian omelette. Oh, eggs! They’re cheap, easy, delicious and filling. I’ve decided to document every egg-in-a-pan dish I prepare from this day forward. Continue reading “Photos of Eggs Cooked Many Ways”