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From a texture standpoint, scrambled eggs can be cooked anywhere from “easy” to “hard”, where easy is soft, silky, and often a little runny, and hard is quite firm and in some cases even rubbery. This also means that the cooking technique for scrambled eggs can vary between the “low and slow” method (low heat, longer time) or the “hot and fast” method (high heat, short cooking time). In either case, the texture and presentation of scrambled eggs generally resembles that of cheese curds (although not as dense as cheese curd). When cooking an omelette, the “low and slow” method is most common,
I’m an autism granny I don’t have the energy shirtand a runny omelette is generally less preferable, so as to ensure that the toppings are sufficiently warmed through (and to ensure that cheese, if used, is melted). Depending on whether you’re presenting the omelette pancake-style or quesadilla-style, this often affects whether the inside is a little soft, or whether it’s firm throughout. A folded omelette can sometimes be softer and runnier in the middle. One of the most common presentation methods I’ve seen for omelettes is to cook them in a small non-stick pan (usually 6″, sometimes 8″), and to fully cook one side with all toppings, then flip and fully cook the other side, then slide it out onto a plate. The result is a perfectly round egg presentation that is often fluffy and textured similar to a quiche or frittata.