Ina Garten adds a splash of water to her eggs and uses both oil and butter in the pan. Garten also stirs the eggs constantly while cooking until they're almost set. Garten credits Jacques Pépin with ...
Add Yahoo as a preferred source to see more of our stories on Google. Ina Garten shares the secret to her perfect Gruyère and herb omelet — a recipe she shares in the TODAY cookbook, “TODAY Loves Food ...
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