有很多方法可以制作煎蛋卷，包括小费，翻转，抽搐，滚动和扔。一些方法看起来需要多年的烹饪学校和杂技演的协调。

But here’s an煎蛋卷that’s both easy to master and satisfying in its neat turn of hand. This one starts with a soft scramble for fast, even cooking but stops quite short of scrambled eggs to let the omelet set evenly. It gives you an omelet that’s fluffy inside, with perfectly cooked eggs, a filling that’s nicely integrated into the whole, and a golden finish on the outside.

当然，根据您的心情和冰箱中的东西，有无数的调味和填充煎蛋卷的方法。所有组合都要求您手头或易于找到的成分。亚搏手机版官方填充物瞬间融合在一起，或者您甚至可以使它们前进。

The right pan and spatula are key

因为在煮煎蛋卷时，您将在这里移动鸡蛋，所以不粘锅和耐热刮刀将是您最好的朋友。

A heavy-duty nonstick skillet reduces the amount of fat needed and makes it easier to turn your omelet out of the pan. For a two-egg omelet, use a gently sloped 8-inch skillet with a bottom diameter of at least 6 inches. You’ll need the surface area to create an omelet that’s easy to fill and fold. A heat-resistant spatula works beautifully for soft-scrambling the eggs and for nudging the omelet out of the pan. Plus, this tool won’t hurt your nonstick skillet’s finish.坎贝尔的美食小屋和potsandpans.com携带不粘煎蛋锅。对于耐热刮刀，请尝试脾气暴躁的厨房.

And, of course, the fresher the egg, the better the omelet. Petaluma, California, where I live, has a history of being the egg basket of the nation, so I’ve been spoiled in this regard. If you can, make the effort to get farm-fresh eggs, or buy them at your local farmers’ market. If not, be sure to check the date on the box.

The filling should be warm and ready

An omelet cooks in less than two minutes, and you’ll want to eat it right away, so have everything else ready before you start making it. To keep the texture light, be sure the filling ingredients are in small pieces and are fork-tender. Cooked fillings should be warm, not cold from the refrigerator. Also, I find that making one omelet per person (rather than splitting a large omelet) is the best strategy for good-looking results—plus, you’ll get so good at it that you’ll find it fun to do repeatedly).

I’ve written the filling recipes to serve one, but if you’re cooking for more people than that, the recipes are easily doubled, tripled, or quadrupled. You can whisk all the eggs together and ladle out 1/2-cup of beaten eggs per omelet. For theMexican filling, a 15-ounce can of black beans gives you the right amount of filling for four omelets. For thetomato-mozzarella filling, a drained 14 1/2-ounce can of tomatoes is enough to fill four omelets.

Start an omelet with a soft scramble