Make sure that the eggs are room temperature. Cold eggs can lead to a tough, over-cooked omelette. You want to break up the yolks until there are no strands or globs left. The mixture should be a little frothy. If you wish, you can add a pinch of salt and a dash of pepper at this point.  Consider adding a few small pieces of cold butter to the beaten eggs. This will result in a richer, fluffier omelette.  For a lighter, fluffier omelette, add a little bit of water to the egg mixture. The steam from the heating water will cause the eggs to fluff up when cooked. Turn on your stove and set the heat to medium. Place the skillet on the burner and drop 2 teaspoons of butter or margarine onto the surface. Using the handle, tilt the skillet around until the entire surface is covered with the melting butter. This will prevent the eggs from sticking to the surface of the pan. If you do not have a skillet, you can use a non-stick frying pan instead. Shake and tilt the skillet so that the egg mixture coats the bottom. As the top of the omelette begins to set, run your spatula around the edges of the omelette. Lift them up slightly to let the uncooked egg flow under the omelette. When the omelette is still runny and shiny on top, sprinkle the cheese down the middle of it. The omelette will continue cooking after you fold it in half. If you wait until the omelette is fully-cooked! the result will be a very dry omelette. Consider adding some other ingredients as well, such as sliced up mushrooms, herbs, or bits of ham. Make sure that any ingredients you add are already cooked (with the exception of cheese and herbs). For more ideas, refer to the section in this article on adding variations to your omelette. Slide the spatula under one part of the omelette and lift, flipping the omelette over onto itself. When the underside of the omelette starts to turn golden brown, take the skillet off the burner. Use a spatula to slide the omelette off the skillet and onto a plate. You can serve the omelette as it is, or you can garnish it with some herbs, such as chives, basil, oregano, or parsley. You can also serve it with a few slices of fried bacon or toast. Although omelettes are typically served for breakfast, you can eat yours for lunch or dinner as well!

Summary: Break two eggs into a bowl. Beat the eggs with a fork or whisk. Butter an 8-inch (20.32-centimeter) skillet. Pour the egg mix onto the skillet. Continue spreading the egg around with a spatula. Add the cheese just before the omelette finishes cooking. Fold the omelet in half. Finish cooking the omelette, then transfer it to a plate. Garnish and serve the omelette.


These treatments are highly targeted and will not hurt or damage skin tissues unaffected by problematic laugh lines. Under this category of procedures fall radio frequency, laser light, and ultrasound treatments. The idea is to deliberately damage areas of your skin where laugh lines are showing through which, in turn, causes your skin to regenerate new skin and resurface a new replacement layer. It may take several sessions before visible improvements start to show depending on the depth of your nasolabial fold. Fillers that introduce external sources of synthetically formed materials, such as hyaluronic acid or collagen fillers, are injected into strategic points of your skin to fill in, plump, and lift nasolabial folds. Depending on the presentation of your laugh line, there is a specific filler material and technique appropriate to correct it. Throughout the procedure, the needle is pointed at very specific angles to help erase the unwanted folds. A clinical study of the procedure showed that 75 percent and more than 80 percent of patients were satisfied with the results one month and six months, respectively, after undergoing the procedure. The best advantage, therefore, is that skin experts have had plenty of experience administering it and, because this treatment has been around for a relatively long period of time now, the results are predictable and guaranteed. This procedure involves sloughing off your skin surface using an abrasive object to stimulate faster skin regeneration and turnover. Don’t DIY chemical peels as there is a high risk of permanently damaging your skin when use is miscalculated or, if chemicals, most especially the strong kinds like trichloroacetic acid, are mishandled. This procedure involves a surgical facelift that rearranges the fats or adds more of these underneath your skin, relieving you of crepey skin. Make sure to educate yourself about alternative treatments and the possibilities each of these offer to resolve your issues about your nasolabial folds. More importantly, you must carefully weigh out the benefits against the risks that you are taking.

Summary: Skin tightening treatment. Filler injection. Subcision.This treatment involves the insertion of a needle just underneath the surface of your skin. Dermabrasion.This has become one of the go-to procedures for keeping skin youthful looking in general. Chemical peel.Depending on the depth of your nasolabial folds, the improvements that you desire, and your tolerance to the burning sensation of chemicals, your skin care specialist will help you determine the appropriate chemical agent, possibly a combination of chemicals, to use to fade your laugh lines. Plastic Surgery.Generally recommended as a last resort treatment for smoothing out deep laugh lines, surgery should be carefully selected.


Cutting the butter will make it easier to add it to your recipe later on. It will also make it easier to mix. Place a heat-proof bowl over a pot filled with some water. The bottom of the bowl should not be touching the water. Set the pot on the stove and set the heat to medium. If you cannot tell whether or not the sugar has dissolved, you can rub the mixture between your fingers. If the mixture feels grainy, the sugar has not finished dissolving. This pasteurizes the egg whites and kills any salmonella-causing bacteria. Be sure to use an instant-read thermometer. At this point, you can use an electric mixer or transfer it to a food processor with a whisk attachment. Use a medium-high speed. After about ten minutes, the egg whites will start to form peaks and turn stiff and foamy. Turn the speed down to medium low, and add in the vanilla and butter. If you do not like vanilla, you can substitute with 1 teaspoon of another extract, such as almond. Click here for more options. If you prefer your buttercream to be less sweet, then add a pinch of salt. Once the buttercream has achieved a smooth consistency, you can spread the buttercream over a cake or some cupcakes. You can also put it into a plastic Ziploc bag or an airtight container and store it in the refrigerator for up to two weeks.
Summary: Cut the butter into cubes and set it aside. Assemble a double-boiler and let the water begin to simmer. Add the egg whites and sugar and mix until the sugar dissolves. Let the mixture heat until it reaches 160°F (72°C). Remove the mixture from the double-boiler and continue mixing it until the egg whites become stiff. Reduce the speed and add the vanilla and butter. Store or serve the buttercream.