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For those that add water to eggs for an omelet, how much?

I have just learned the omelet technique and would like to improve it as much as possible. I know that milk and cream are often added, but for those that add water how much do you add?

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  1. I add one tablespoon for three eggs for scrambled eggs.

    1. Thought I would add this.
      This is the video I used when I was learning to cook:
      Here, Jacques Pepin teaches you both the country French omelet as well as the classic. I highly recommend you master the classic French omelet.

      20 Replies
      1. re: iamreptar

        Thanks. It seems he didn't add water or milk?

        1. re: fldhkybnva

          a classic omelet does not contain milk or water.

          i don't think it's usual to add water to scrambled eggs either, since all it will do is thin the eggs, making soft fluffy "curds" harder to achieve.

            1. re: Jay F



              the key is salting the eggs while mixing them and stirring properly while cooking. there is enough water in the eggs themselves for the "steam" effect.

              1. re: hotoynoodle

                From the video I never realized you're supposed to mix so vigorously. I was always cautious as I heard you shouldn't over mix.

                1. re: fldhkybnva

                  most people don't know how to cook proper eggs. :) it's not rocket science.

                  there was an old-school french michelin-starred chef whose 1st test for a candidate would be for him to cook an omelet. guys were often drummed out before the omelet ever hit the plate!

                  1. re: hotoynoodle

                    I never added water to eggs until I watched an episode of ATK in which Chris and the person he was working with had an extended conversation about adding a bit of water to make "perfect scrambled eggs," because it created a bit of fluffiness through steam.

                    I've been making scrambled eggs and omelets successfully since the 1970s without using water, but over the last ten years, the increase in available information has me believing in something one week and doubting it the next.

                    Very little seems to have more ways in which it absolutely, positively MUST be made than various egg dishes of the scrambled variety. Even Julia Child had someone on a few years back who lived in France, and who insisted upon the highest heat, whereas so many recommend a slow heat.

                    1. re: Jay F

                      i think it depends upon your desired results, your eggs, your butter, etc. find what you like. i tried adding water or cream to scrambled eggs for awhile and prefer them without. my friends and house-guests claim them to be the "best" eggs they've ever had.

                      my mom was a fan of the hot and fast scramble and i always hated them. it was many years into adulthood before i found out how i liked them.

                      1. re: hotoynoodle

                        What do you hate about "hot and fast"?

                        1. re: Jay F

                          they become dry and hard, as opposed to soft and custard-like. the smell is also off-putting.

                          i crack the eggs in a bowl, add salt and whisk, til there is quite a bit of air added in. plenty of butter on a very low flame. turn off the heat before they look dry. perfect soft curds every time. it still only take a few minutes.

                          1. re: hotoynoodle

                            I might find those too wet. What do you stir the eggs in the pan with? I generally use a smallish wooden spoon, but when I go slow and soft, I switch to a flexible spatula--the kind I use with cake batter.

                            1. re: Jay F

                              i let them sit a bit in the warm pan to finish, before plating.

                              i use a wooden fork or smallish rubber spatula and keep the eggs in constant motion.

                              1. re: Jay F

                                There are two really good ways to make scrambled eggs. You can do the very slow French-style, or you can do the very fast, high heat Chinese approach where the eggs puff up in oil. They are both good but different.

                                1. re: calumin

                                  I think I've done them the Chinese way most of my life, using olive oil.

                                  Once I made them in a French-attributed manner in which you put the eggs in a saucepan and whisk them constantly and forcefully. You end up with little curd-y egg matter and tennis elbow.

                              2. re: hotoynoodle

                                I'll second that. Like others I started out adding a bit of water or milk to my scrambled eggs, but over time I discovered that adding no liquid, cooking over low heat with near-constant stirring, and getting them out of the pan the moment there's no more visible liquid produces the creamiest, most delicious result. (A pinch of smoked paprika doesn't hurt, either!)

                            2. re: hotoynoodle

                              (replying to hotoynoodle)

                              I had the same experience growing up. I thought I hated scrambled eggs. Trying them as an adult when prepared differently was a revelatory experience.

                            3. re: Jay F

                              Yes, eggs, almost more than any other thing that I can think of have passionate followers of different techniques. This comes in all forms of cooking, be it scrambled, omelette, hard boil, soft boil. I say whatever works for you, do it.

                        2. re: hotoynoodle

                          <the key is salting the eggs while mixing them...>
                          Can't agree with salting while mixing. Eggs should not be salted until after cooking, salt toughens the eggs. For most of us the result of the chemical reaction between egg and salt is probably not detectable, but nevertheless, salt should not be added while mixing the eggs for an omelet where the end result is desired to be tender, creamy, and fluffy.

                          1. re: janniecooks

                            harold mcgee feels otherwise and i trust him implicitly. my results comply with his findings.

                            1. re: janniecooks

                              I always salt when I stir up eggs for a scramble, and I haven't noticed any such effect.

                  2. A little, tiny handful. No more than 1 T. per 2 XL eggs.

                    1. Yep, somewhere around the previous responses. I don't usually measure all that close.

                      1. I never add milk or cream to an omelet. Water only--it helps keep the eggs fluffy and tender as the water turns to water vapor. I just run my cupped hand under the cold water faucet to catch a bit, and throw some water droplets onto the eggs with my fingers. Maybe I'll do that twice. Probably ends up being a couple teaspoons max for a two egg omelet.