Have you ever had an omelette turn into a curdled mass, where eggs are separate, and a liquid similar to whey is separate?
Honestly, I have had this happen (before) once from once, and for a long time I could not understand what was to blame? I always cooked an omelet according to the same recipe: eggs, cream or fat milk, salt. On one egg of milk or cream - half a shell twice.
And then one day - a wonderful, homogeneous tender mass, the second - incomprehensible flakes.
To be honest, I have not sinned. For the most part, the freshness of the dairy component. Because it seemed to me that this milk curdled, but I just do not feel the taste of its acidification.
But no. Everything turned out to be easier (and more fun). Salt!
Yes, banal salt, which, it turns out, acts in eggs as in all other products (well, how else!), Increasing the ability of proteins to bind moisture.
As far as I understand, when heated (that is, when cooking an omelet), the proteins denature, that is, they curl up, becoming dense and pushing out moisture. So it turns out that our eggs are separately, and moisture is separately in the finished dish, especially if the preparation is in a frying pan, where heating occurs much faster than in the oven.
In the oven, we put a cold container with an omelet mixture, which heats up gradually, but in in the case of a frying pan, denaturation begins at the very first moment: when the mass is poured onto a hot frying pan.
And no, "curdiness" depends on the heating rate not directly, but indirectly.
It's just that when slowly heating in the oven, the table salt in the omelet mixture has time to "work" with the egg white, but in the case of instant cooking in a pan, it doesn't. Still, for any chemical reaction) and proteins enter into a chemical reaction with table salt) it takes time and certain conditions.
Therefore, if you want your omelet to turn out perfect in a frying pan, then... salt right away.
Smash the eggs, add salt, beat and leave to stand for 10-15 minutes, then whisk again, add milk or cream and whisk again, and only then send to the pan.
Shl. by the way, it is better to spread the omelet on heated plates, then it will remain fluffy (this is true even if you cooked it in a frying pan).
Bon Appetit!