For the classic French creamy texture, what specific cooking motion creates the initial soft curds?
Answer
Quickly push the cooked egg from the edges toward the center, tilting the pan.
To develop the signature creamy texture of the French omelette, movement is essential. After the initial pouring, the cook must rapidly push the sections that have just set around the perimeter toward the center of the pan. Simultaneously, the pan is tilted so that the uncooked liquid egg flows underneath these newly formed curds. This repetitive, rapid motion ensures that small, soft curds are created while keeping the overall mass moist and preventing the base from overcooking prematurely.
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