The Who2 Blog

Here’s the Bill Evans Omelette

Greeting me at the door of his apartment in Fort Lee, New Jersey, Bill Evans runs his fingers through his slightly disheveled hair and holds back a yawn.
“I had a long night last night,” he explains, then apologizes for having slept through his alarm.
“This will give you a chance to witness the making of the famous Bill Evans omelet—famous because it’s the only thing I can make. I don’t like them the way they’re served in any restaurant. They’re too fat and fluffy. The trick is I only use one egg, and then I put some grated cheese around the edges so that there’s a nice, crispy crust.”
(And don’t miss Bill Evans after lunch.)

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