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Originally Posted by pablopabla Hmm....I've never added milk into the omelettes I cook. This is new. What does it do to the omelette? |
According to Harold McGee (under scrambled eggs), milk/water/even oil added to eggs dilutes the protein and results in a tenderer product. I usually throw a bit of milk in mine, but the buttermilk idea is intriguing and I'll have to give it a try.
Praties