Reference:
Mais non Madame
My French doesn't extend that far
Reference:
Oh, now that's interesting... I've just had a look through an old cook book, and it goes with what I was always taught: milk in scrambled eggs (though it's really a matter of personal taste *), but definitely not in an omlette. you're going for a creamy consistency when scrambling, whereas an omlette needs to be a bit firmer... * I've heard the cook Valentine Warner talk about this, and he's passionate that you never use milk - his scrambled eggs consists of practically nothing but, er, eggs...
Oooh blimey! Someone made an omelette for me not so long ago and they put milk and cheese in (and onions and other stuff). It made me boke thinking about it while it was cooking but it was really nice!
Hang on. Maybe I'm getting me omelettes and scrambled eggs confuzzled. I'll have to check and report back.
As an aside, folded scrambled eggs are wrong. On all counts! You cannot fold something and scramble it at the same time! (So, in the interests of pedantry, such cuisine should be named folded eggs). *defiant stance*