A great way to save a dime when you're craving diner food.
. The faster you agitate your eggs as they cook, the finer the curds they end up forming, which is why you want to vigorously shake and stir French omelettes throughout the entire time they cook. American diner-style omelettes, on the other hand, should be fluffy as opposed to creamy, with large, rustic curds, which means that minimal movement is what you're after.
The key is to start the beaten eggs in hot butter: The browned butter solids help the eggs take on a nice golden color, while higher heat leads to larger, fluffier curds. Then, rather than shaking the pan and breaking up the large curds, the best course of action is a move called the lift-and-tilt: Use a silicone spatula to lift up the edges of the omelette and push them toward the center of the pan, while tilting the pan to allow the raw egg to run underneath.
You'll still end up with a slick of raw egg across the top surface, which is easy to take care of: Remove the skillet from the heat, add whatever toppings you like , cover the skillet with a lid, and let the residual heat from the eggs gently cook the top through. Then fold it in half and serve.
Salt affects eggs by weakening the magnetic attraction that yolk proteins have for one another . Egg yolks are made up of millions of tiny balloons filled with water, protein, and fat. These balloons are too small to see with the naked eye, but they are large enough to prevent light from passing through them. Salt breaks these spheres up into even tinier pieces, allowing light to pass through, so the salted eggs turn translucent.
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