19 hours ago, rustwood said:secret to his excellent omelettes is that he beats his eggs for the next day before he closes (~2 pm) and stores them in the refrigerator overnight
When I worked the breakfast line in a large restaurant, on weekends we always beat the eggs the day before and stored them just as part of our setup for the busiest days of the week. Not because it made fluffier eggs. And we never salted eggs before they went out to the customer.
14 hours ago, AAQuesada said:pass your eggs through a strainer after you beat them.
We always strained the eggs but it was to catch any bits of eggshell not because it made them fluffier.
11 hours ago, Margaret Pilgrim said:Mont St. Michel is quite famous for puffy omelet, but theirs is beat to order in front of you.
One small restaurant that I worked in specialized in fluffy omelets. We beat the living daylights out of them and then finished them on the griddle under a lid. They then had to be served to the customer within one minute or they completely collapsed. They were impressive but a real PIA.
12 hours ago, Alex said:Salting up to an hour in advance doesn't toughen the eggs at all
As I said before, we never salted eggs before they went out to the customer. In those days we didn't have Teflon egg pans and any salt in the eggs could have damaged the tempering.
