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A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy. This version is stuffed with your choice of cheese.

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Crispy Fried Eggs

For me, a fried egg should taste fried, with cratered, bubbly whites, crispy brown edges, and all. It's the built-in texture and flavor contrasts that really make it. Here's how I cook mine.

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