What is the common recommendation for water addition when aiming for maximum fluffiness in an omelette?

One teaspoon of water per egg.

Adding a small amount of water to the egg mixture before cooking is a specific technique utilized primarily to enhance the fluffiness of the final texture. This measured addition of water (a common guideline suggests one teaspoon per egg) is effective because the water rapidly converts to steam when it encounters the hot pan surface. This generated steam creates countless tiny internal bubbles within the setting egg structure, effectively lightening the overall texture and contributing to a higher, puffier rise. While this technique promotes fluffiness, it is acknowledged that the presence of water slightly dilutes the concentrated, intense flavor derived purely from the egg yolks and whites, leading some chefs focused solely on flavor purity to omit it.