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Pool of water under omelette?

Hello, I have noticed something odd about my omelettes when I store them to eat later at work. There is always water pooled under it / them. Why does this happen and what can I do about it?

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  1. Pour the water off? Not really sure what you're asking? The water can be from different sources. How are you storing them? Are you putting them in the container before they cool? Then it's just condensation from surface moisture. It can also be from the egg itself depending on how it's stored. Either way, you're fine. If you find it offensive then put some folded paper towel in the container before you add the omelet.

    1. That water is the result of synuresis. That happens when eggs are cooked at a high temperature, it makes the eggs weep. I know that most omelet recipes call for a hot pan and to quickly cook. If you will lower the heat and cook more gently the problem should disappear.

      4 Replies
      1. re: Candy

        Ah. Well in that case, there goes the idea of last minute omelettes for work lunch lol.

        Good to know, though :)

        1. re: missi14

          Fluffy omelets are the result of lower heat which keeps water trapped between the protein molecules. High heat binds the molecules tighter expelling the water. This is not necessarily whats happening here unless you're packing up the omelet immediately after cooking - in which case you're getting a combination of the above factors.

          1. re: ferret

            That's exactly the case. So, allow to cool first?

            1. re: missi14

              That was my initial thought, too, that you're not allowing it to cool completely first. If it were overcooking the egg, you'd notice when you finished, not after you bring it to work. Let it cool completely. If you don't have the time, you can fold a paper towel in the container. It isn't perfect but far better than the condensation.

      2. I've heard that salting the eggs can cause weeping. In his youtube video, Gordon Ramsey recommends not salting the egg mixture prior to cooking, and only adding right at the very end. So you might try not salting the egg mixture, and only adding salt to the finished omelet just before eating.

        1. WAIT!!! don't give up on omelets for work meals just yet! I've been making a 4-5 egg sort of spanish frittata on Sunday, and just cutting a slice, nuking it, and taking it in the car for breakfast.

          First things first: thinly slice some potatoes, put them in the bottom of an 7 or 8 inch oven-proof omelet pan. drizzle with olive oil, S&P, and bake at 350 for about 20 minutes, until the potatoes are cooked.

          In the meantime, cook some veggies you like in omelets [mushrooms, peppers, mustard greens, chard, onions, tomatoes - whatever] - you'll need a generous 1/2 cup when it's all cooked down. Add whatever herbs you like, too.

          If you want bacon or ham, get it ready to add to the omelet. Same thing with whatever cheese you want [or don't want]

          Cool the potatoes for a little while. Sprinkle the potatoes with whatever veggies and meat you're using. Then mix the eggs with some milk/cream and salt and pepper. Top with cheese.

          Bake at 350 for at least 15 minutes - keep checking it. you want it to be lightly browned on top - and that might take 1/2 hour, depending on how deep your pan is and how much stuff you've added to it.

          Let it cool. Slide it onto a flat plate, cover well, and refrigerate. there ya go!

          6 Replies
          1. re: jiffypop

            I love the idea of frittata vs omelette. I tend to treat omelettes as a more last minute option - there's 5 mins to cook and GET OUT OF THE HOUSE.

            Also, I'm actually cutting potatoes and grains out of the ol' diet for the next 6 - would the suggestion work on other veggies?

            1. re: missi14

              I do a similar thing that just a mix of whatever veggies and/or meat I have on hand. You cook em first. Add a generous scoop into a giant muffin cup (I use silicone ones to make it extra easy) then cover with egg mixture and some cheese. No potato or otherwise crust on these. Bake. Cool. Store in fridge (I store mine right in the silicone cups but you can pop them out onto a plate or something too) and pull one or two out per day as you need em! You can even do a variety all at once this way.

            2. re: jiffypop

              You shouldn't be eating while driving.
              I'll say no more on that.

              1. re: Puffin3

                Er, it's more eating at work :D. Or on a train or bus - that's not driving ;)

              2. re: jiffypop

                I just liked the taste of some potato in the frittata - of course it's not needed. And you can use any veggies you like for this.

                Many people make the 'omelette muffins' like Foxspirit does [including me - and they freeze GREAT]. The only reason I went with the omelette pan was that it was easier for me to guesstimate on the amounts of stuff I was putting in there.

                While it's true that the potato will soak up any last little drops of water, making sure that your veggies are cooked until all the water is cooked out of them is more important than the potatoes, IMO.

                And yes, the veggies are very do-ahead. I've often roasted them in the oven a day or so ahead of time

                1. re: jiffypop

                  Agreed. Cooking the veggies in advance is important. They do not soften enough during the baking process and some veggies will ooze liquid as they cook ruining the muffin. I've often scooped them out into a mesh sieve to drain while they cool just to get the extra liquid out.

              3. ...condensation. Let the stuff cool before tossing them into an enclosed plastic container.