Why did my omelette turn out different than usual?

Why did my omelette turn out different than usual? - selective focus photo of a red tulip flower

Why did my omelette have bubbles on top while cooking, develop tunnels, turn slightly grayish and have a rubbery texture? I rubbed olive oil on the pan surface first. I always cook omelettes the same way and this is the first time this happened.



Best Answer

Bubbles on top while cooking - If you beat air into your eggs before you pour, air would naturally come to the surface.

Develop tunnels - The only explanation I have for this is that you didn't beat the eggs enough, and the mixture was not homogenous. But based on the physical characteristic of bubbles, it would seem that you did beat the eggs, so I'm not entirely sure.

Grayish - Overcooked iron/sulfur compounds in the yolk. Overcooking usually involves heat, which is a chemical reaction from a more reduced state to a more oxidized state. This usually brings about a change in the transition state of an element (sulfur or iron). A change in transition state causes a color change.

Rubbery - Overcooked. The proteins have coagulated very tightly due to prolonged heat exposure.

When I cook omelettes I usually use Jacques Pepin's method, which gives a creamy inside. Youtube "Pepin omelettes," and it'll probably show up.




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Quick Answer about "Why did my omelette turn out different than usual?"

Eggs are always slightly different, and the ratio of yolk/white can significantly change the texture and taste of omelettes and scrambled eggs. On a side note, I usually add an extra yolk or two when I make scrambled eggs to help tip the ratio.

Why are my omelette not fluffy?

Make sure the bowl where you beat the egg whites in is perfectly clean. If there is a little extra oil or grease in the bowl where you beat the egg whites they may not whip up as full as you need them to be.

How do you mess up an omelette?

"If you use a pan that's too big, your egg will be super-thin and break under the weight of your fillings. For a two-to-three-egg omelet, use an 8-inch pan. And make sure it's nonstick, unless you're a masochist." "A pan that's too hot will result in an overcooked, browned bottom and an undercooked, runny top.

How do restaurants make omelettes so fluffy?

The bottom should be firm and set, but the top should still look a bit little wet. If you wait until the top's dry, the omelette will be dry and doesn't look good for breakfast.



Huge Mistakes Everyone Makes When Cooking Omelets




Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: João Jesus, Laker, Ryutaro Tsukata, Monstera