Even if you do them in the microwave? I knew about the soda and the water, not about the eggs at room temperature for 30 minutes. A d j used to have a radio show here and a recipe program once a week on Friday evenings, and he previously worked in a restaurant in WA state, and gave the tip of the water instead of the milk. Sandy ----- Original Message ----- From: starfire1...@aol.com To: janetskitc...@yahoogroups.com ; wldmtnhoney...@yahoo.com ; csshalfp...@iowatelecom.net ; recipesandmore@googlegroups.com ; thrifty_co...@yahoogroups.com ; domestic_bl...@yahoogroups.com ; the_roadkill_gour...@yahoogroups.com ; jem...@hotmail.com ; wirthlin...@gmail.com ; grineh...@opencominc.com ; beckhamma...@gmail.com ; valerie2...@aol.com ; lacar...@hotmail.com ; southernn...@yahoogroups.com ; kavr...@comcast.net ; delmascor...@googlegroups.com Sent: Wednesday, June 16, 2010 10:14 AM Subject: [RecipesAndMore] The Secret To A Fluffy Omelet
The Secret To A Fluffy Omelet To make the greatest omelet in the world just make sure that the eggs are at room temperature by leaving them out of the refrigerator for 30 minutes before using them. Cold eggs are too stiff for an omelet. Also, if you always add a little milk to your omelet, try adding a small amount of water instead. The water will increase the volume at least 3 times more than the milk.. Another great addition is to add ½ teaspoon of baking soda for every 3 eggs. If you try all of these tips you will have the greatest looking omelet and your guests will be impressed. -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
