Blending eggs for omelette?
When I was preparing eggs at my uncle's house, since he was a techie, he insisted on blending the eggs in a miniature food processor as opposed to, say, beating them. Is there any advantage to this practice besides looking sophisticated?
Best Answer
Using a food-processor to beat scrambled eggs is going to over-beat them. Over-beaten eggs will turn rubbery.
The American Egg Board describes well-beaten eggs as "frothy and evenly colored." This generally takes about 20 to 35 seconds of beating - do not over beat. You want to get them to a uniform color and texture with minimal amounts egg white showing. A fork works as well as a wire whisk but requires a slight bit more time and more energy. Use a bowl that is deep enough to support vigorous whisking. - What's Cooking America
To make the perfect French omelet, America's Test Kitchen counts (yes, at that even I rolled my eyes) precisely 80 turns of the whisk. The object being to thoroughly mix the eggs while allowing the curds to be creamy when formed. Over-mixing the eggs makes the curds dry and rubbery.
Tell your uncle that sophisticated cooks use a whisk or a fork. Once the eggs are in the pan, you can look really sophisticated by stirring with chopsticks.
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Can you blend eggs for an omelette?
In a blender, whip the eggs and half-and-half until very light, about 90 seconds on high. (A milkshake blender, while not entirely necessary, does offer a little bit more fluff and a bit more fun.)How do restaurants make omelettes so fluffy?
For a perfect omelet, he recommends using two eggs plus 2 tablespoons water. "Water lightens the omelet and makes it more mobile." As he explains it, in an omelet, it's the filling, not the eggs, that's the star. For scrambled eggs, use milk, half-and-half or heavy cream, which will make the eggs thick and rich.Cooking Eggs Using Only Super-Fast Mixing—Will it Work?
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