On Mon 11 May 2009 07:38:16p, Christine Dabney told us...

> On Mon, 11 May 2009 19:28:47 -0700 (PDT),
> wrote:
>
>>Mine is not a troll post. There's many mixing steps in cooking whose
>>purpose is to alter the chemical makeup of the ingredients. For
>>example you would tell someone to kneed dough for two minutes would
>>you?I thought maybe whisking eggs for longtime maybe aerate the mixture
>>and makes the omelette cooked differently.
>
> I think you are correct, but I am not sure about an omelet.
>
> I know that for something like a genoise, eggs have to be beaten a lot
> longer, til they turn a pale yellow. I know that when one makes a
> custard sauce, the eggs shouldn't be whisked so much that they produce
> a lot of foam.
>
> I know I personally whisk my eggs longer when fixing an omelet, or
> just scrambled eggs. But it is a personal thing with me..I don't
> like unincorporated whites in my omelet or scrambled eggs.
>
> Christine

I like the white and yolk well blended, but whisking long enough to
incorporate air will produce a "fluffy" omelette which I don't particularly
like. The same for scrambled eggs. For either, I generally beat the eggs
gently with a fork until well combined.

--
Wayne Boatwright
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Part of the secret of success in life is to eat what you like and
let the food fight it out inside. ~Mark Twain