Let the eggs set on medium low, testing the edges periodically with your spatula for doneness. It's usually about four minutes before they're set well enough to even think about turning them, which is possible if you're very careful turning it with the spatula, but don't fret if it does break during turning. Just put it back together like a puzzle and let it set again and it will be fine. Another trick is to put a lid on the pan and it will cook more evenly on both sides, saving you from having to try to turn it.

Once you have a soft disk of onion-scented egg, gently transfer it to a plate. Open up one of your favorite hot sauces -- I like FRANK'S® buffalo sauce for this but mileage varies. Pour it down one side of the eggy disk. Don't drizzle -- you want a puddle of hot sauce on there. Then fold the egg disk over into a half-moon shape and dig in, but don't inhale it too fast. Hot sauce up the nose is no fun. Hot sauce makes this egg substitute's softness and onioniness less unctuous.

I do not believe this omelet would benefit from any cheese or meat, as that would only serve to remind you that you don't have fresh eggs, although some fried veggies might be a nice addition if you have them.

Submitted by: the brokeness