Whip up the perfect omelet for breakfast or supper. Grab your blender and nonstick skillet, and we’ll show you how step-by-step.
Photo: John O'Hagan
- Refrigerate eggs in their original carton at a temperature below 40˚.
- Use raw eggs within four weeks and leftover yolks and whites within four days.
- Never leave eggs at room temperature for more than an hour.
- 1⁄4 cup egg substitute = 1 large egg