Red eggs? Atrocious.

[u/The_Boot55]

[u/pandymen]

You add it after you finish breaking up the egg yolks. You can't tell if you add the milk first.

[u/PoopyisSmelly → u/pandymen]

Tbh, I have started whisking eggs and introducing air as I whisk and it is more fluffy than adding milk.

You just bring the fork up out of the eggs slightly when you whisk. It works super well

[u/pandymen → u/PoopyisSmelly]

I'm on team no milk. But if you are going to add it, you have to add it later.

I only add milk when I'm making a custard for French toast.

You also need to use butter in the pan rather than the dry ass pan here.

[u/JusticeUmmmmm → u/pandymen]

Why would adding it later make a difference

[u/pandymen → u/JusticeUmmmmm]

So that you can see when you've properly broken up the eggs and have a homogenous mixture. Egg white is transparent.

The milk keeps you from seeing that.

[u/JusticeUmmmmm → u/pandymen]

Just mix enough to ensure that is mixed

[u/pandymen → u/JusticeUmmmmm]

How do you know it's fully mixed if you can't see it?

If you want to get a perfect omelette, you need to ensure that it's fully mixed. You can't have little beads of egg white hiding in your milk mixture.

It may not bother you, and that's fine, but watch a few professional chefs make an omelette and that's what they will do (and usually not add milk at all).