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  #1  
Old 11-19-2002, 07:02 AM
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Default OMELETTE - New Style?

Good morning. Today I made an omelette substituting buttermilk for regular milk. The omelette tasted richer, more buttery.
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  #2  
Old 11-19-2002, 03:09 PM
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Default Good idea

It sounds like you were surprised.
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Old 11-19-2002, 03:24 PM
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Well, the question is, "Are any of you?".
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Old 07-16-2006, 06:16 AM
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Default Sounds Interesting!

I love new spins on things.
Think I wll try that one
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Old 07-16-2006, 01:18 PM
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No...not surprised. Been baking with buttermilk and know it contributes to richness and layers of flavour. Then again, never tried it in omelettes. I like making them, but they don't like my digestive system...
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Old 07-16-2006, 01:29 PM
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Not suprised here. I'm with foodpump.

When I bake, I always look for recipes containing buttermilk which ensures moistness and simply a better product. So it makes sense with eggs as well.

Buttermilk is a good thing.
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Old 08-08-2006, 02:25 PM
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Default buttermilk

I have made pancakes with milk and other recipes with buttermilk. Buttermilk by far is so much better. One question I have? I have used the powdered buttermilk where you add water. . .. this may be a dumb question, but is there a big difference with using that versus something that is not powdered?
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Old 08-08-2006, 09:03 PM
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Hmm....I've never added milk into the omelettes I cook. This is new. What does it do to the omelette?
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Old 08-09-2006, 06:07 AM
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Quote:
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.

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Old 08-09-2006, 10:31 AM
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I use what ever is available. Adding sour cream, yogurt, hvy cream, even herbed cream cheese thinned with water, they all add a tenderness to the scambled eggs or omelet, each adds a distinct layer to the taste. The more acidic the addition (sour cream, yogurt) the more tender.

12 yr old grandson considers the scramble with yogurt a gourmet item that only his grandma has to secret to. Oh, the power, the satisfaction of being so perfect in his eyes!
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Old 08-09-2006, 07:24 PM
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Quote:
Originally Posted by Praties
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
Many thanks! I shall try that one day.
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