Do your omelets come out rubbery? Try our simple solution.
According to a test that Cook's Illustrated conducted in their January 2009 issue, rubbery omelets can be prevented by adding cold butter to the eggs before cooking.
The experiment: Charles Kelsey of Cook's Illustrated cracked three eggs into each of two bowls and beat each batch until well blended. He then stirred 1 tablespoon cold, diced butter into one batch.
Results: The eggs with butter cooked into a creamier omelet than those made with just eggs. The buttery eggs tasted rich, not greasy.
So why frozen butter? It works best because it doesn't melt as quickly and disperses more evenly throughout the egg.
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