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I worked at Waffle House, a chain that cooks thousands of eggs a year. and they made their eggs fluffy and light by using an iron skillet on high heat cooked fast. You make them lighter by adding either a bit of water or milk while whipping them....then cooking quickly.


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I don't have a scientific backing to what I am going to say, but still I will try to make my point clear! Cooking eggs is more of an intuitive thing. The fast vs. slow thing comes more from your own rendezvous with it. Like in my house, when we say omelet, only my husband is allowed to put hands on it because he gets that perfect round thing without ...


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The matter of time efficiency could be seen as that which determines the answer: The first thing that caught my attention about your description of the two camps is the language that you use (or quote?) for their outcomes. Both camps "keep the eggs tender". And then, of the eggs, the one camp manages to "puff them up" while the other suffices to "increase ...


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Probably find it easier to crack a raw egg and then peel the membrane from inside. Maybe use some tweezers to get started.


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This response is related to Tom's above....You might try low-temperature (otherwise known a sous vide) egg cookery. Eggs cooked low temp seem to not have that sulfer smell/taste that some people experience. It's all about temperature control. In fact, egg cookery is one of the best uses for this method of cooking. This will help: ...


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According to McGee's, Keys To Good Cooking (Doubleday, 2010), p133, The key to most good egg dishes is temperature control. Just the right level of heat and protein bonding produces a moist, tender white and a creamy yolk. Too much heat produces a hard, rubbery white and dry, crumbly yolk. to which he adds Eggs whites begin to solidify around ...


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Whenever you consider using whole eggs instead of just whites, first consider the reason it's an egg white-only recipe: is it purely for nutritional (fat/calories) reasons? Or, is it for volume? In this case, it seems to me that it is the latter, therefore, I would separate the eggs, mix in the yolks with the other ingredients and then whip the eggs ...


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I've been staying at a hotel where they offer made-to-order omelets during breakfast. The omelet maker uses your method #1. Note these are American-style folded omelets. Add some (melted) butter to the pan. Add filling ingredients, including whole spinach leaves, but not something like cheese. Let everything fry for several seconds. Add the egg and allow ...


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Well the traditional french way would be that you add spices to eggs before cooking and stuff the omelette right before serving. I've watched a few youtube videos on the matter and I like how Jacques Pepin explains the process. Check it here. Jamie Olivers version is quite similar, he stuff omelette with cheese before he folds it. Check it here. I've ...



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