Eggs beaten or stirred with milk or water, cooked without stirring until set and then folded over.
Eggs that are whisked into a froth and cooked in either a flat frying pan or a specialized omelet pan, characterized by a gently curved base and sides, typically crafted from a sturdy material like cast aluminum. The cooked egg is then carefully folded over onto itself, occasionally enfolding a savory stuffing of herbs, cheese, preserves, or meat.
Enveloped in culinary versatility, there exists a delightful dish composed of beaten eggs, adorned with a diverse array of toppings ranging from jelly to lobster. This captivating creation is then expertly folded over, adopting an envelope-style presentation. The resulting amalgamation of textures and flavors makes for a truly delightful gastronomic experience.