The other day I was watching Deep Blue Sea, when LL Cool J told me that I shouldn’t add milk to eggs when making an omlette.
What’s the problem?
I think the idea was that it was something the inexperienced would do. “Pros” would be able to make light and fluffy eggs by their technique, or something.
I imagine LL was just trying to keep kosher.
A good classical French omelet is about the technique and the eggs. It is a different creature than the overstuffed cheese-oozing trucker omelets one can get at any diner. It’s thinner and just barely not runny. The texture of the eggs is the highlight, not so much what’s inside. Some chefs might put a spoon or two of water in with the eggs - sometimes soda water - but not milk.
If you’re making a diner-style loaded omelet then it doesn’t much matter.
FWIW, Alton Brown says the same thing. He was using a traditional French-style recipe. The main advantage is that without milk, you get a nice crispy texture on the outside.
Aren’t eggs pareve?
Yes, but you might have meat ingredients in it, or want to eat it at a meal that had some other meat. It’s simpler all around just to keep everything pareve.
Good point.
I hate the crispy texture of a real French style omelette, so I add milk.
I also think that omelets made with just eggs (or maybe a splash of water), fold better. When you add milk or cream, they get so fluffy that they are hard to fold over and, I find atleast, they break easier.
I’ve never in my life heard of people putting milk into an omelette. Scrambled eggs, yes (though personally I don’t), but never an omelette.
I’ve seen cream used or milk. Either makes the omelet better. Especially cream, the eggs melt in your mouth.
I don’t like the texture of scrambled eggs without milk. People use cheese in omelets. That’s another source of dairy fat.
I heard adding milk makes the eggs watery when done. Frankly, I like my eggs a bit watery.
Only if you’re cooking on too high a temperature. My two cents: a TBSP of water for a 3-egg omelet; a like amount of milk or 1/2&1/2 (or nothing) for 3-egg scramble (I also add a dollop of cream cheese near the end of cooking). Medium heat at most for scrambled.
One mistake people make is to add cold ingredients to an omelet. If you’re going to add ham or mushrooms, saute them first in the butter and add the eggs on top. Or set them aside on low heat and add later.
I hear his voice in my head every time I make an omelette. (“This is a mistake!”)
And then I do it anyway.
Very common, if not standard, in an American-style omelette. I don’t do it, as I don’t like American-style omelettes.
Same here. It’s useful for me to know that, if I order an omelette in the US, it might have milk in it (I’m lactose intolerant). Eurgh.
And now I fancy an omelette. Bet I’m not the only one.