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The Rule for Adding Liquid to Omelets
and Which Liquids Should You (Not) Use
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.
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