Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

Why is water often added to the eggs when making an omelette? Also, is there a recommended amount of water?

share|improve this question
I find that water makes watery omelettes, where milk makes a much richer omelette. I prefer to use heavy cream if I have it around. Water certainly makes a healthier omelette... – zzzzBov Jun 9 '12 at 19:51
up vote 26 down vote accepted

Eggs are already 3/4 water anyway!

By mixing in a small quantity of extra water before you cook the eggs, you are slowing down the cooking process by making more water available that has be evaporated. This keeps the cooking temperature to less than 100°C (212°F) for longer, therefore increasing the the time for the egg proteins to foam and expand before setting

The amount of water you need to add depends on; personal preference, the type of egg, and how old it is. Older eggs generally require a little more water

Adding skim milk will enhance this process slightly too. Adding extra fat will generally not enhance this process

BONUS TIP To make even more spectacular omelettes place a loose fitting lid over the pan to increase the steam exposure all around, and let the egg fully develop

share|improve this answer
and when should we add the water or milk? right from the start or when the egg starting to whitening? – KMC Jun 11 '12 at 11:30
@KMC before cooking (answer edited to clarify) – TFD Aug 4 '12 at 23:31
Bonus tip +1 I as kid I saw my mum doing and when asked she said "science science" haha ... common sense was so common in earlier generation but with us ;) – bonCodigo Feb 6 '14 at 12:45

To get fluffier eggs.

When the water is heated to 100 degrees C, the water will begin to evaporate. This will in turn make lots of small holes in the egg giving fluffy eggs.

Recommended amount of liquid (water or milk): 1 tbsp pr egg.

share|improve this answer

Using water does make the taste a lot better because the protein is a lot richer.

share|improve this answer
Not deleting, because it seems vaguely close to a real answer, but there's nowhere near enough explanation here to be a good answer. – Jefromi May 18 '15 at 23:07
Beef, welcome to teh site. Could you please explain what you mean by "richer", especially if yiu are dilluting the eggs... – Stephie May 19 '15 at 10:23

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.