The Science of Frozen Butter in Cooked Eggs
- Christopher Kimball: You know, the one ingredient in our great French omelet recipe that’s always bothered me is the frozen butter. I’m a lazy cook. I have to do a little bit of advance planning to freeze the butter. And the question is whether you really need to freeze the butter, and why is it so important?
- Guy Crosby: Chris, absolutely it is important. Frozen butter is the whole difference between making a creamy omelet and one that’s rubbery. You want the butter to melt at the same time the proteins are unraveling. See, when butter coats the protein, it prevents the proteins from interacting with themselves. And when they interact, they get tough and rubbery.
- Christopher Kimball: So the short answer is yes, you need cold butter. That way it melts at the same rate the proteins unwind. And that way all the proteins get coated, and you get a tender omelet instead of a tough one.
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