Fluffy Omelette

[karmina]

I have heard that either Baking Powder of Cream of Tarter helps make omelettes fluffy and puff up. If this is true, how much would you use for a 2 egg omelette? Thx

[johnnyb]

No, use stifly beaten egg whites

[eclecticsynergy]

I have heard that either Baking Powder of Cream of Tarter helps make omelettes fluffy and puff up. If this is true, how much would you use for a 2 egg omelette? Thx

A pinch of cream of tartar per egg works well; I wouldn't use baking powder because it's likely to add a metallic taste. (It's the cram of tartar in the baking powder which gives the effect we want in this situation.) Here's a snippet from my kitchen tips file:

for fluffy omelettes:
Break eggs into teacup or large glass; do NOT add water or milk to thin them out. (I usually add a bit of dill weed, thyme or sage at this point, and sometimes some onion powder depending on the intended savory filling, or no spices and a pinch of sugar for sweet ones- hold off on salt & pepper until after cooking). For extra super fluffiness, add cream of tartar - about 1/8 tsp before whisking.

Hold wire whisk between flat hands and roll back & forth rapidly to incorporate plenty of air into the eggs.Or use a stick blender for a couple of seconds.

Make omelette in well-buttered pan over medium (not low, as in the French style) heat, lifting edges as it firms up to let the uncooked egg down to the heat.

For a dryer omelette, remove from heat and dry under broiler for 30-45 seconds, then lay down your filling & finish under broiler for another 30-45 seconds if needed (to melt cheese, for instance), fold over & turn out onto plate..

[mmwineguy]

whip eggs with 1 Tbsp water using a fork. Heat saute pam over low heat add butter, then eggs. As eggs cook (will cook on out side of the pan first) using wooden spoon push eggs to center until all the eggs are cooked. You will have nice fluffy eggs.

[brigid]

Using water to beat the eggs with instead of the more commonly considered milk, seems to be the secret to fluffiness. I have tried it both ways and didn't really believe that water would be any good for this, but I was pleasantly surprised.

[KarenB]

I substitute orange juice for the liquid to add a flavour.

[brigid]

I substitute orange juice for the liquid to add a flavour.

You add orange juice to eggs? I never thought of that. Does your family enjoy it?

[CM]

I like to add curry powder to eggs.

[brigid]

I like to add soy sauce to eggs. The flavor is delicious. Along with chopped onion it becomes especially good. Very much like Egg Foo Yung. I love it.

[tonyc79]

A pinch of cream of tartar per egg works well; I wouldn't use baking powder because it's likely to add a metallic taste. (It's the cram of tartar in the baking powder which gives the effect we want in this situation.) Here's a snippet from my kitchen tips file:

Cream of tartar is a stabilizer, not a leavening agent. While it is true that it will help stabilize the volume of the egg whites. The egg yolks will ALWAYS get in the way of incorporating air into the whites therefore defeating the purpose of using the tartar in the first place (the fat in the yolk will impede the formation of the hydrophillic/hydrophobic bubbles that hold the air). The same is true of trying to whisk the eggs to incorporate air. For this case we need an actual leavening agent to produce the rise you want for a fluffy omelet. The addition of water will help because of the steam it will generate, but remember the whites are already 90% water so the added effect is minimal. If you have farm fresh eggs a pinch of baking soda will do the trick nicely (the eggs themselves are still acidic enough to activate the soda), otherwise add a couple drops of buttermilk, or use the aforementioned baking powder.