Thank You! I'm assuming this was in response to my milkshake mixer question on another thread.

Helluva lot of butter to cook this thing, that can't help but make the omelette taste better. I've done a few "french" omelettes, whisking for a long time to get a foamy consistency in the eggs.

"It's all about presentation" (at Waffle House)

You can also just put your eggs in one of those cheapie nutritional shake containers that has a wire or plastic ball or something like that bouncing around inside to mix up your favorite ‘roid blend.

This is like the Wiki-leaks of Waffle house - awesome find. I hope he does one next for Bert's Chili or Hashbrowns.

In my opinion, all you need to add to the beaten eggs are butter and SOUR CREAM. Whether you are making scrambled eggs or an omelet, the sour cream will make the eggs fluffy and perfect. Would be interested to see how they would be with your mixer....let us know?

Separately whipping the whites (into some stiff peaks just like a good shaving lather) and yolks (until creamy) and gently folding together can make an interesting fluffy pillow like omelette.

The key thing for me (besides plenty of butter, of course) is beating the crap out of the eggs so they're very loose and runny. I think that's a big part of what is sometimes called the French way of making an omelette. Also, you don't want the pan to get too hot -- just medium heat under it.

Can’t do medium low unless you’re using a non stick pan, generally speaking. For a bare ass aluminum skillet like Waffle House uses, high heat is a must.

Has anyone experimented with sous vide omelets? I have not. Just curious.

True. Scanpan FTW.

I think the reason for so many different opinions above, like higher heat or lower heat, beat a lot or not beat much, etc., is that there isn't one "best" omelette. There are different types of omelettes, each of which requires different techniques, and we all have different tastes in what we like. The "best" omelette is the one YOU like best!

The classic French omelette cooks in seconds, a minute, maybe, on medium-high heat, with much stirring with a fork and shaking the pan, moving the eggs around FAST on that hot pan so they cook evenly and don't get rubbery.

Jaques Pepin has a video on YouTube where he cooks that kind, but first he cooks what he calls a French "country-style" omelette that is the type I've seen many time in restaurants, and that I make, sometimes. He likes them custardy, or even "a little wet" in the middle. Not for everyone's taste. But in the latter part of the video, he also cooks the first type, a French classic omelet, and it's wonderful. I don't have the technique to pull that off!

And a French "soufflé-style" omelette is a little bit like what the Waffle House guy is attempting, where you beat the eggs a long time with a wire whisk to get a lot of air in them, practically turning them into foam, but then you cook them on a much lower heat for a longer time. The Waffle House guy seems to sort of combine these, starting out hot, but then lowering the heat and cooking it longer. I can't say his appealed to me, much, but I admit I've never had one. Maybe they're great.