In article >,
Blair P. Houghton > wrote:

> Omelet > wrote:
> >In article >,
> > Blair P. Houghton > wrote:
> >> Another thing that helps with puffing is to whip it vigorously
> >> with a little salt before pouring it in the pan. I've made
> >> omelettes I couldn't even fold, that way.
> >
> >How much salt? I'll have to try that.
> >I have trouble getting Omelets to be "fluffy".
>
> For three eggs, a normal pinch of flaky kosher salt (less if
> it's granular; more if it's diamond crystal). It's less
> than the eggs need for flavor, so you have room for error,
> and you'll need to season on the plate if you don't add
> a salty ingredient, but it does the job chemically.
>
> And really beat them.
>
> --Blair

I have a really good whisk. :-)
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