OMELETTE - New Style?

[kokopuffs]

Good morning. Today I made an omelette substituting buttermilk for regular milk. The omelette tasted richer, more buttery.

[Britcook]

It sounds like you were surprised.

[kokopuffs]

Well, the question is, "Are any of you?".

[chefsnetwork]

I love new spins on things.
Think I wll try that one
www.chefsnetwork.com.au

[foodpump]

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...

[mudbug]

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.

[fancyfood]

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?

[pablopabla]

Hmm....I've never added milk into the omelettes I cook. This is new. What does it do to the omelette?

[Praties]

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

[nowIamone]

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!

[pablopabla]

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.