Professional chefs say that the best test to know if an aspiring chef is worth it is to have him prepare a French omelet. It seems like a very simple dish, but making it perfect is more difficult than you think. It can't be dry, but it can't be too raw either, the shape must be nice, it can't stick to the pan...
The fact is that there are some tricks to make the French omelette turn out better, and one of them is to add an ingredient, a small detail that some chefs do: put a tablespoon of milk in the beaten egg before pouring it into the pan. Chefs like Karlos Arguiñano recommend it in their most basic French omelette recipe.
Although many do not do it regularly, others claim that milk provides sweetness.
“I don't do it with the French one, for example, but I do it with the potato and onion one. They say it is to make it fluffier, but in reality it is to make it juicier, due to a liquid issue: the more liquid, the more mellow. If you add more egg, you will also have more liquid and it will be juicier, but adding milk is a way to lengthen the egg and not use two, for example,” explains Àngels Puntas, cook and director of the La Patente cooking school. "It has been done for years and years, and it is true that it is a technique that many people do."
Milk also gives the tortilla a touch of sweetness that can make it more succulent (depending on tastes).
Another little tip to make the omelet fluffier is to separate the egg whites and yolks before beating them and put them together again once beaten.
Apart from this, don't forget some basic tips so that the omelet turns out good:
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