#1 Some omelets call for milk and some don't. What's the difference?

 #2. Would you ever substitute non-dairy creamer for milk in scrambled eggs or an omelet?

 #1. In making scrambled eggs, the addition of liquid — water, milk, or cream — dilutes the proteins and produces a more tender scrambled egg (cream and milk add a little flavor, too). A lot of cookbook writers use the word "lighter" for this transformation, but it's really "tender," and it dilutes slightly the egg flavor.

If you use high heat to cook your eggs, however, the proteins of the egg will squeeze out much of the liquid you so carefully added, resulting in dry scrambled eggs and little puddles of water at the edges.

To make an omelet, you intentionally use higher heat to set the outside of the egg, so the addition of a liquid produces the sloppy result mentioned just above. We are, therefore, of the opinion that you should not add a liquid to the eggs when you are making an omelet. We never do.

 #2. Not in a zillion years.

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