Hey Y’all
What I wanted to a5k, is: When you make an omelet, do you use a whi5k or do you just drop some eggs into a blender to get that “fluffiness”?
I know that it’s very important to stir the mixture bri5kly, but just needed to know which method was the quickest/most effective?
Also, would any of you have any problems with eating breakfast at your de5k?
Than5ks
Quasi
What’s with the 5’s?
My, what a complicated kitchen you have!
My omelettes are whisked with a fork. To get them properly fluffy, make sure the oil is hot enough, cold oil is a much bigger problem for “flat” omelettes than “not having mixed it enough.”
One of my brothers likes his omelettes with the general solidity of a brick, so we know how to get them both ways 
Complicated but incomplete, he must be mi55ing a table if he’s eating at his d35k.
A 4rk is awl eye youse for my n0mlette5, all ong w1th hawt butt0r. An sum eggz. 
Another vote for using a fork; and don’t over whisk - just a few seconds should do the trick.
I use a fork, too. And hot oil. Make sure the oil is hot before you add the eggs, it really makes a difference.
Use a fork and hot oil for scrambled eggs, too.
No, seriously, what’s with the random 5’s?
Fork here, too. Use the time saved from messing around with other equipment to grate some nutmeg 
I use a whisk. And oil is all wrong, people! Use butter. But if you really want a fluffy omelet, it’s not oil/butter or whisk/blender/fork that makes the difference. What really matters is that you add a bit of water - not milk. That will make your omelet super fluffy.
Posting with something that has a touchscreen to write on with one of those little pens, and the OCR program misinterpreted some 'S’s?
Perhap5 the que5tion wa5 5canned in. 5canning 5oftware i5 5crewy 5ometime5.
1k would wager 1k would have to do w1kth th1k be1kng h1ks 5000th post and try1kng to keep 1kt on the down-low as post part1kes are frowned upon.
Quasi, if I want my omelettes to be super-fluffy, I separate the eggs and fluff up the whites, first. I only use a fork though. After fluffing them up, I put the yolks back and just fold them in, three or four strokes. Makes nice and puffy omelettes!
P.S. I eat at my desk all the time.
A great part of omelet fluffiness is proper cooking technique.
Cook over low heat, and whisk/stir while it’s in the pan, right up until the point its solidifying. It’s sort of like scrambled eggs, only you just want to slightly stir as opposed to creating huge curds. Tilt the pan to fill in any holes you might create. When it’s almost done, stop stirring.
Result is nice fluffy omelet.
I use a whisk and add a bit of water. Then cook slowly with butter, not agitating too much, just pulling in the sides as it cooks and tilting the pan so the uncooked egg fills the gap. My key, though, is to cook slowly, cook too fast and you squeeze all the moisture out of the egg and it gets tough.
That’s the way I do it, but mine aren’t great.
Interesting.
I don’t whisk at all. :eek:
I break the eggs into the frying pan, add a little milk, cook on low heat for a bit, then add the fillings (usually ham and cheese) and finish cooking.
Serve with toast and tomato ketchup.
As this is the SDMB, I shall study your whisking suggestions with interest.
Ah ha! Good catch I think.
Congrats Quasi, very cunning. Have a celebratory omelette!
I bet a blender would get them super fluffy, but who wants to clean a blender up? I use a whisk if I remember, a fork more often, melt butter in the pan and eat at my desk all the time.
The most important tip I’ve read is to make sure the eggs are not cold. The French don’t refrigerate their eggs so it’s assumed they’ll be a room temperature. Cold egg behaves differently than warm or room temperature egg. Put them in a glass of warm water to get them warmed up ahead of time.