Tip Of The Week

June 27, 1999

To make the greatest omelet in the world, make sure that the eggs are at room temperature by leaving them out of the refrigerator for 30 minutes before using them. Cold eggs are too stiff for an omelet. Also, if you always add a little milk to your omelet, try adding a small amount of water instead. The water will increase the volume at least three times more than the milk. The water molecules surround the eggs' protein, forcing you to use more heat to cook the protein and make it coagulate. Another great addition is 1/2 teaspoon of baking soda for every three eggs. If you try all these tips, you will have the greatest-looking omelet and your guests will be impressed.

10,000 Food Facts, Chefs' Secrets & Household Hints

Pub Date: 06/27/99

Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.