In the minds of many devoted patrons, the signature dish of the Waffle House restaurant chain (see Welcome Home) is not the waffles; it's the omelette, a fluffy and deeply satisfying marvel. The secret to the omelette's puffiness? "A milk shake machine," says Edwin Johnson, a cook at a Waffle House in East Point, Georgia. The machine's high-powered blades, Johnson says, whip and aerate the eggs into a froth. Back in our test kitchen, we achieved similar results using a handheld electric mixer.