It's pretty obvious when you think about it: It's pancake batter. That's right, the restaurant known for their short stacks adds pancake batter to their eggs before they're cooked up into omelets, and that's what gives them their flawlessly full texture.
Beat the eggs. Like really beat the eggs. Don't be afraid to do it. Beating the eggs until they have a light yellow color will make our omelet fluffier.
It turns out, the same powder that makes your cakes and breads rise can also help you make a lighter, fluffier omelet.
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.
Adding Cornstarch.
This hack really works. Adding 1 teaspoon of cornstarch into 3 teaspoons of water to form a slurry and then adding it to your beaten eggs truly makes for the lightest, fluffiest eggs.
"One teaspoon of cold water per large egg will make a difference in the fluffiness of the omelette.
You can stop if you are in the habit of adding milk or cream while whisking eggs—now. Milk won't make eggs creamier, fluffier, or stretch the dish out. The milk dilutes the eggs' flavor, making them rubbery, colorless, and similar to what you would find at a school cafeteria.
Preferring water over milk isn't just our opinion—science also supports using water over milk (if you want fluffy eggs). Adding water to eggs essentially streams them, as the water evaporates during cooking, and this yields a fluffier scramble.
Enhances taste
Vinegar is not just utilitarian. It doesn't just help cleanse your eggs or help you peel their shells easier. It is also a very effective taste enhancer. Try adding a few drops of vinegar to the next batch of eggs you cook.
Cornstarch is an emulsifier which means that it helps the fat and water hang get along. It also helps keep the proteins from clumping. And it soaks up water and helps keep the egg mixture moist.
The flour makes an omelet denser, easier to stuff and roll. You should always make an omelet in a nonstick pan. I found that using a non-stick grill pan makes the omelets much easier to roll.
For a fluffy omelette add a splash of milk or cream and whisk vigorously for around 30 seconds, or as foam begins to appear on the top of the mixture. The more foam that appears the fluffier it will be, but don't go overboard!
Fat. Even with a nonstick pan, fat is necessary for flipping and flavoring your omelet. Traditionally, butter is used in an omelet. However, you can use basically any type of oil, shortening, or animal fat.
Omelettes should be cooked in the medium-low range on the stovetop. The temperature you cook an omelette on will depend on the heat of your stove and the type of pan you are using, but a medium heat is usually appropriate. The goal is to cook the omelette slowly, so that it sets properly and becomes fluffy.
Whisking = EXTRA FLUFFY and Light!
Whisk the eggs vigorously before you add them to the pan and even once they're in the pan. The eggs should be foamy on the top. Foam = air pockets, which is the key to a fluffy consistency. Use a fork to whisk as this gives you more control, especially when whisking in the pan itself.
Add a little bit of steam
When they're cooking round eggs at McDonald's they add a little bit of water to the griddle and cover it so the eggs steam to perfection. That's why they're soft and tender and not as crispy as regular fried eggs. They also break their yolks so they cook evenly.
Perfect scrambled eggs, by my definition, are meltingly soft and fluffy, almost like a cloud. To get them that way, I use baking soda, which reacts with the eggs' natural acidity and creates pillowy air pockets.
Water is the way to go if your ultimate goal is to cook airy scrambled eggs that feel like a cloud and melt in your mouth. It's as simple as this: add a splash of water to your already-whisked eggs. When the water heats on the stove, it produces a steaming effect, which results in surprisingly fluffy scrambled eggs.
French omelets are served plain or with light fillings, folded tightly with a soft interior. American omelets are thicker and crispier and often served with heavier fillings. Although the ingredients are often the same, every other part of the process is different.
“The acid in the cream of tartar loosens the egg white proteins, which means the whites whip faster and to greater volume and are also more elastic, so that once whipped, they'll fold into the rest of your batter more easily,” Jampel explains.