When I posted about the Crystal Lake Diner, I mentioned that they had once delivered me the best cheese omelet I have ever had. This was not that omelet, but it was pretty good:

It was a little overcooked (in other words, tough), but there was a good egg to cheese ratio, and it was folded nicely. The Perfect Cheese Omelet was perfectly cooked - not burnt, but not underdone in the center. It was folded like an origami in thin layers, and it seemed like there was cheese in every layer. Perfecto! Apparently almost everyone everywhere overcooks eggs, and the best way to make them is over very low heat for a very long time. I have heard of recipes to make scrambled eggs that use the lowest heat possible and cook for 30 minutes. This is supposed to make them so tender, they melt in your mouth, but I have never had them this way. Have you heard about this, Rob?

More 28mm/2.8 lens photos here.