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Omelets are eggs served at their greatest

May is the month that honors “the incredible edible egg.” It’s National Egg Month.

While there is evidence of native fowl in the Americas prior to Columbus’s arrival, it’s believed that on his second trip he brought the first chickens related to those now in egg production.

Today, each of the roughly 300 million laying birds in this country produces from 250 to 300 eggs a year. In total that’s about 75 billion eggs a year which is only about 10 percent of the world supply.

The culinary world uses eggs in their natural form such as fried, poached, hard-boiled, pickled or shirred, with a sprinkle of salt and pepper or cooked in the multitude of other methods. The bakery world couldn’t exist without eggs.This week, let’s discover just one of the most popular forms—omelet. It has a history of its own and originated in ancient Persia.

The name omelet is of French origin. From a 1611 “Dictionary of the French and English Tongues: Haumelette, an Omelet or Pancake of Eggs.” Today,...

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