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On March 19, 1994, the largest omelette (128.5 m²; 1,383 ft²) in the world at the time was made with 160,000 eggs in Yokohama, Japan, but it was subsequently overtaken by an omelette made by the Lung Association in Brockville Memorial Centre, Ontario, Canada on May 11, 2002 — it weighed 2.95 tonnes (2,950 kg).
doesn't read very well. Although backed by the sources, it shouldn't use two incomparable measures, a number of eggs compared to a weight. Any suggestions? BasketFeudalist16:25, 21 February 2013 (UTC)[reply]
Should we have a world record section? It seems that the record for world's largest omelet has been broken again. Given that this would be apparently the third time the record has been broken, is it really worthwhile for us to keep a record of all the record holders, especially when the references to previous record holders keep breaking as Guinness updates its site?
The world record section reports a 1994 record omelette with 160,000 eggs, area 128.5m2, which was beaten twice, the last time with an omelette with 145,000 eggs made in a pan with diameter 10.3m (therefore area 83.3m2), weight 6,466kg. This doesn't make sense as written; 160,000 > 145,000 and 128.5 > 83.3. Unless, for example, the 1994 omelette was a plain egg omelette, and the 2012 one a potato omelette, or some similar fudge? Eggs weigh 40 - 70g, with medium eggs at 50g; 160,000 eggs would weigh about 8,000kg (medium, without allowing for shell), more than 6,446kg. Not the most world-shaking of inconsistencies, but it seems odd. Pol098 (talk) 17:56, 4 November 2019 (UTC)[reply]
I learned in Home Economics in High School that a Western Ommlet has bacon or ham, onion, milk and eggs only. A Denver Ommlet also includes green peppers.
Please confirm if this info is correct. I have believed this to be true for over 60 years. It makes sense that 2 different recipes would have different names.
Personally, I prefer NO green peppers in Western Ommlets, but love them in Spanish Ommlets.
The photograph appears to show an ‘omelette soufflé’. The recipe given by Annette Poulard to Robert Viel states that she ‘…beats (the eggs) well…throw the eggs in and stir constantly…’. The photo is closer to an omelette where the egg mixture has been beaten to a froth and then cooked without stirring. Polkadotcycles (talk) 12:47, 20 September 2023 (UTC)[reply]
I didn't love that one because it doesn't show that it's rolled/folded and filled, found one that shows that plus is large enough to take a close look. See what you think. Valereee (talk) 12:29, 19 November 2023 (UTC)[reply]
level-5 vital article is rated Start-class on Wikipedia's content assessment scale.
