Results from yesterday confirmed this morning. I CAN make the perfect non-sticking omelette.

This is without Teflon®, without any special nonstick vegetable spray. After adding the eggs to some melted butter covering the bottom of the skillet, you simply have to keep the pan moving over relatively high heat, lifting and tilting it periodically to get the runny stuff underneath, and keep loosening the edges of the omelet with a spatula.

Why did it take me this long (decades) to get around to mastering this fairly easy skill? How many people are out there still letting the best part of their eggs adhere like cement to the pan, causing many minutes of soaking and scouring afterwards?

This may cause me to examine other parts of my life that I might be stuck because of inertia or inattentiveness.

When I get around to it.