A Conversation for Omelettes


Post 1


I once read that one is not supposed to add salt to the liquid egg, as it can make the result rubbery and/or tough. Salt should only be sprinkled over the whole thing after cooking.


Post 2


This might be a personal thing! I have always used a little bit of salt in the mix, after I have beaten the whites and folded the yolk in, and have never had any problems. However, I only use the merest pinch; it may be that too much causes the rubbery problem that you mention.

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