iRubric: Omelette Practical rubric

Greasy, too much fat.
Yolks and whites barely mixed.
Burnt and crispy edges, excessive browning or overcooked.
Undercooked, runny egg visible on plate.
Poorly folded.

Moderate amount of fat. Yolks and whites somewhat mixed but still distinguishable.
Browned but not actually burned or slightly undercooked, jiggly.
Fold only slightly off.

No excess fat on egg or plate.
No burned or brown edges
Yolks and whites well mixed.
Neatly folded.

Perfect appearance.
Perfect degree of doneness.
Perfectly folded and plated.

Burned and greasy to the taste.
Under or over cooked egg.
Tough or watery.
Not seasoned.

Brown and tough.
Some greasy taste.
Somewhat over or under done.
Poorly filled, too much or too little filling.
Over or under seasoned.

Slightly browned.
Just a bit too much or too little filling.
Slightly too little or too much seasoning.

Good fresh flavor. Eggs cooked properly to the desired degree of doneness. No greasy or fatty flavor.
Seasonaed appropriately, not too salty nor too much pepper. No one filling overwhelms the omelet.