What is the advanced technique involving adding a tiny pat of cold butter after the eggs are poured into the pan?
Answer
To create a temporary, fresh lubricating barrier layer underneath the setting egg.
This advanced trick serves as an insurance policy against sticking, especially when using pans that are not perfectly smooth. After the eggs are introduced, a minuscule piece of cold butter is dropped in. As the cook vigorously shakes the pan to manage curds, this cold fat melts and flows underneath the layer of egg that is just beginning to solidify against the metal. This action forms a new, temporary, lubricating barrier layer, ensuring the entire omelette mass can slide freely when it is time for plating or rolling.
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