A Julia Child inspired omelet.

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Ah, who am I kidding.  Inspired indeed.  She would have tossed this out as a rebuttal to a fool in the kitchen.  It simply didn't turn out well.  No, it's not the pan.  All-Clad stainless with top-of-the-line non-stick (yes, she actually both had non-stick back then, and used it).  It wasn't the ingredients.  If you look it up, she uses standard white eggs.  I probably use better eggs, technically.  Not quite farm, but closer to it.  Or... so it says.  Butter, volume, maybe too much water?  There was something else though.  Too much, and different, cheese?  I used a mix of cheddar and pepper jack, she used swiss.  Shredded swiss?  She uses that in many of her recipes.  It is lower salt, perhaps lower calories, is that it?  Or a simple preference?

I did my best.  I simply could not get my omelet to work in the pan as she did.  I had the same amount of butter, pretty much the same temp.  My non-stick should have been better but it wasn't as effective.  More and different cheese, which really might have been it.  Bleh.  In the end, I did make a fine omelet.  With cheeses to my taste.  It took longer, and would not brown or twist in the pan or flip.  The egg was done, the cheeses were melted and tasty.  The fresh diced herb was a very nice boost.  I'll keep working.

Though, if you watch her shows, you will note that she had cooked the recipe(s) over and over.  She may have worked a week on a recipe, starting with all the ingredients and doing this, that, and the other thing... trying it this way, that temp, and on and on.  Was she a professional or did she become one on the show?  If she was already a professional, she certainly honed her skills and dishes on and for the show.  No, not a doubter.  That would be a good way to do that.  It's more honest than the cooking shows where it seems the chef or "chef" just knew exactly what to do with new to them raw product and random additives.

With eggs being something I'll need in my diet more heavily for a while, I will get some practice.  Though boiling a dozen and an half isn't a bad idea either... for eating a cold meal and for adding cold to a salad for the extra fat as well as electrolytes or vitamins.  It has been fun looking over various cooking and fasting videos.  I honestly don't think it can be perfectly figured out.  And I am positive you can't eat even close to recommended dailies.  But you might figure out something you are lacking and manage it.  Like a cast though, special foods, diets, and such, are merely to help you get back on your feet... as I see things.  Might, as an alcoholic though truly a diabetic, have to cut some things out, or drastically reduce some things.  But... that may not always be possible.  Especially if tough times really are upon us.  Those who can't adapt will die.  Though, too, with less to eat all around, and greater effort for it, IF the work can be done, the mild privation might cover the problems.