With quality eggs and cheese, omelets can be fantastic. I call it a “real food” omelet. Here’s one I recently made.
You’ll need to head over to Lopez-Alt’s article for the full scoop, but here’s the gist on making a perfect hard-boiled egg: It’s all about the initial volume of water.
In the United States, food producers must receive certification before they can go about adding ‘organic’ to their label. This is disadvantageous to small (independent) farms, as the process costs more than the label will bring back in revenue.