FryingEggs

• Beat some eggs (usually 2 per person plus one for luck)
  
• Add half the volume again of milk and beat into a smooth mixture
  
• Add pinch of salt and some pepper, and beat some more
  
• Chop up some frankfurters (2-3 per person) and fry them in hot melted butter (not margarine! Russians hate marge) for 2-3 minutes until they start browning.
  
• Turn heat down to lowest possible setting, pour egg mixture over the top, cover with tight lid, leave until whole thing turns solid (about 25-30 minutes(!)  - don't lift the lid for the first 10 or so otherwise it will split into solid and liquid parts). Note that the whole thing will triple in size; make sure your skillet or pan is large enough to cope.
  

MikeJeggo once saw some poor foreign student cooking a pancake for the first time.  They were supposed to be supervised, but somehow he slipped through the net.  He filled the frying pan to the brim with batter.  MikeJeggo was unfortunately also the one who had to scrub the cooking rings at the end of this event...

Presumably doesn't work if you shove it in the freezer?

Read the paragraph again. I think you will find your answer ^^; - MoonShadow

Freezer large enough to put the cooker in and powerful enough to reach subzero temperatures even with the cooker still pumping out heat.  --Vitenka

The space above the cooker will be relatively warm. As freezer power increases, the absolute value of cookedness of the omelette will decrease, but so will the cookedness value of a control egg left elsewhere in the freezer. Therefore the eggs will still be relatively cooked. However, this specific recipe assumes standard kitchen equipment used at room temperature, so the eggs should always end up getting cooked in absolute terms also. HTH, HAND - MoonShadow.

You specified 'solid' as the end point.  Freezing them will do that (And without the tripling in size problem!  Bonus!)  --Vitenka (ok, pedant mode now off - but that theoretical limits crack deserved attack)