Question about beating eggs for omelets, still getting streaks

I used to just whisk until it looked mixed, but after watching a line cook in Austin go 90 seconds with a fork I realized the texture change is the real tell. Now I time it and look for that glossy, uniform sheen instead of guessing. Has anyone else found a better visual cue than time?

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linda_reed9d ago

honestly I think watching for streaks is overrated too. I just crack em into a bowl and give em a good 15 second whisk with a fork, maybe 20 if I'm feeling fancy. They cook up fine, the texture thing is real but I've never had an omelet turn out rubbery just cause I didn't hit the 90 second mark. You do you with the timer though, whatever works for your breakfast.