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For those that add water to eggs for an omelet, how much?

fldhkybnva Mar 14, 2013 03:32 PM

I have just learned the omelet technique and would like to improve it as much as possible. I know that milk and cream are often added, but for those that add water how much do you add?

  1. g
    GH1618 Mar 14, 2013 03:35 PM

    I add one tablespoon for three eggs for scrambled eggs.

    1. i
      iamreptar Mar 14, 2013 03:58 PM

      Thought I would add this.
      This is the video I used when I was learning to cook:
      https://www.youtube.com/watch?v=57afE...
      Here, Jacques Pepin teaches you both the country French omelet as well as the classic. I highly recommend you master the classic French omelet.

      20 Replies
      1. re: iamreptar
        fldhkybnva Mar 14, 2013 04:40 PM

        Thanks. It seems he didn't add water or milk?

        1. re: fldhkybnva
          hotoynoodle Mar 14, 2013 04:55 PM

          a classic omelet does not contain milk or water.

          i don't think it's usual to add water to scrambled eggs either, since all it will do is thin the eggs, making soft fluffy "curds" harder to achieve.

          1. re: hotoynoodle
            Jay F Mar 14, 2013 05:04 PM

            .

            1. re: Jay F
              hotoynoodle Mar 15, 2013 06:34 AM

              http://foodandgasoline.com/post/4407607500/omelets

              http://www.guardian.co.uk/lifeandstyl...

              the key is salting the eggs while mixing them and stirring properly while cooking. there is enough water in the eggs themselves for the "steam" effect.

              1. re: hotoynoodle
                fldhkybnva Mar 15, 2013 06:52 AM

                From the video I never realized you're supposed to mix so vigorously. I was always cautious as I heard you shouldn't over mix.

                1. re: fldhkybnva
                  hotoynoodle Mar 15, 2013 07:00 AM

                  most people don't know how to cook proper eggs. :) it's not rocket science.

                  there was an old-school french michelin-starred chef whose 1st test for a candidate would be for him to cook an omelet. guys were often drummed out before the omelet ever hit the plate!

                  1. re: hotoynoodle
                    Jay F Mar 15, 2013 08:26 AM

                    I never added water to eggs until I watched an episode of ATK in which Chris and the person he was working with had an extended conversation about adding a bit of water to make "perfect scrambled eggs," because it created a bit of fluffiness through steam.

                    I've been making scrambled eggs and omelets successfully since the 1970s without using water, but over the last ten years, the increase in available information has me believing in something one week and doubting it the next.

                    Very little seems to have more ways in which it absolutely, positively MUST be made than various egg dishes of the scrambled variety. Even Julia Child had someone on a few years back who lived in France, and who insisted upon the highest heat, whereas so many recommend a slow heat.

                    1. re: Jay F
                      hotoynoodle Mar 15, 2013 09:09 AM

                      i think it depends upon your desired results, your eggs, your butter, etc. find what you like. i tried adding water or cream to scrambled eggs for awhile and prefer them without. my friends and house-guests claim them to be the "best" eggs they've ever had.

                      my mom was a fan of the hot and fast scramble and i always hated them. it was many years into adulthood before i found out how i liked them.

                      1. re: hotoynoodle
                        Jay F Mar 15, 2013 09:15 AM

                        What do you hate about "hot and fast"?

                        1. re: Jay F
                          hotoynoodle Mar 15, 2013 09:19 AM

                          they become dry and hard, as opposed to soft and custard-like. the smell is also off-putting.

                          i crack the eggs in a bowl, add salt and whisk, til there is quite a bit of air added in. plenty of butter on a very low flame. turn off the heat before they look dry. perfect soft curds every time. it still only take a few minutes.

                          1. re: hotoynoodle
                            Jay F Mar 15, 2013 09:22 AM

                            I might find those too wet. What do you stir the eggs in the pan with? I generally use a smallish wooden spoon, but when I go slow and soft, I switch to a flexible spatula--the kind I use with cake batter.

                            1. re: Jay F
                              hotoynoodle Mar 15, 2013 09:34 AM

                              i let them sit a bit in the warm pan to finish, before plating.

                              i use a wooden fork or smallish rubber spatula and keep the eggs in constant motion.

                              1. re: Jay F
                                c
                                calumin Mar 15, 2013 09:39 AM

                                There are two really good ways to make scrambled eggs. You can do the very slow French-style, or you can do the very fast, high heat Chinese approach where the eggs puff up in oil. They are both good but different.

                                1. re: calumin
                                  Jay F Mar 15, 2013 09:42 AM

                                  I think I've done them the Chinese way most of my life, using olive oil.

                                  Once I made them in a French-attributed manner in which you put the eggs in a saucepan and whisk them constantly and forcefully. You end up with little curd-y egg matter and tennis elbow.

                              2. re: hotoynoodle
                                BobB Dec 27, 2013 09:12 AM

                                I'll second that. Like others I started out adding a bit of water or milk to my scrambled eggs, but over time I discovered that adding no liquid, cooking over low heat with near-constant stirring, and getting them out of the pan the moment there's no more visible liquid produces the creamiest, most delicious result. (A pinch of smoked paprika doesn't hurt, either!)

                            2. re: hotoynoodle
                              meatn3 Dec 26, 2013 01:49 PM

                              (replying to hotoynoodle)

                              I had the same experience growing up. I thought I hated scrambled eggs. Trying them as an adult when prepared differently was a revelatory experience.

                            3. re: Jay F
                              l
                              ludmilasdaughter Mar 15, 2013 09:33 AM

                              Yes, eggs, almost more than any other thing that I can think of have passionate followers of different techniques. This comes in all forms of cooking, be it scrambled, omelette, hard boil, soft boil. I say whatever works for you, do it.

                        2. re: hotoynoodle
                          j
                          janniecooks Mar 16, 2013 01:44 AM

                          <the key is salting the eggs while mixing them...>
                          Can't agree with salting while mixing. Eggs should not be salted until after cooking, salt toughens the eggs. For most of us the result of the chemical reaction between egg and salt is probably not detectable, but nevertheless, salt should not be added while mixing the eggs for an omelet where the end result is desired to be tender, creamy, and fluffy.

                          1. re: janniecooks
                            hotoynoodle Mar 16, 2013 05:45 AM

                            harold mcgee feels otherwise and i trust him implicitly. my results comply with his findings.

                            1. re: janniecooks
                              g
                              GH1618 Mar 16, 2013 08:14 PM

                              I always salt when I stir up eggs for a scramble, and I haven't noticed any such effect.

                  2. Jay F Mar 14, 2013 04:12 PM

                    A little, tiny handful. No more than 1 T. per 2 XL eggs.

                    1. w
                      windin Mar 14, 2013 04:40 PM

                      Yep, somewhere around the previous responses. I don't usually measure all that close.

                      1. j
                        janniecooks Mar 15, 2013 03:21 AM

                        I never add milk or cream to an omelet. Water only--it helps keep the eggs fluffy and tender as the water turns to water vapor. I just run my cupped hand under the cold water faucet to catch a bit, and throw some water droplets onto the eggs with my fingers. Maybe I'll do that twice. Probably ends up being a couple teaspoons max for a two egg omelet.

                        1. p
                          pine time Mar 15, 2013 10:49 AM

                          I must have peasant taste-buds, 'cause I really don't find much taste or even texture difference between eggs au naturel, with water, or with cream. All are wonderfully delicious.

                          Only way I don't like scrambled eggs: browned. After I had a knee replacement, Mr. Pine made browned scrambled eggs 3x/day for the first week before I threatened to beat him with my crutches if he didn't get out of the kitchen. I hobbled around, but was able to put together rudimentary meals!

                          1. q
                            qtip Mar 16, 2013 03:23 AM

                            2 eggs, 2 tbs water, 2 minutes...from 7th grade home econ. class

                            1. m
                              MacGuffin Dec 26, 2013 12:12 PM

                              I use a tsp. or two for a two-egg omelette.

                              1. s
                                sueatmo Dec 26, 2013 04:53 PM

                                When I make an omelet, I usually just do a quick squirt from the faucet. I don't add much.

                                1. s
                                  sisterfunkhaus Dec 27, 2013 06:26 PM

                                  I do low and slow with nothing added.

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