Coconut Milk Is A Total Game-Changer For Omelet Texture

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One day, you decide to set out and create the perfect omelet. Maybe you're trying to impress a new friend or maybe you're just hungry. Whatever the case, you've got your eggs at room temperature (which helps the omelet form quicker), a pad of unsalted butter melting in a sauté pan, a pinch of salt and pepper, a splash of ... coconut milk?

If you've traditionally added a bit of milk or cream to your morning omelet, you might find that you will have better results replacing it with an equal amount of coconut milk. Cow's milk actually doesn't mix that well with eggs, resulting in a watery omelet that sets up poorly and lacks appeal. Cracking open a can of coconut milk instead can improve your omelets considerably.

Coconut milk will not only add a slight nutty flavor to any omelet, but as Ixta Belfrage notes in her book "Mezcla" (via Epicurious), it adds "a creaminess that isn't overwhelmingly fatty like cream or butter."

Coconut milk vs. cream vs. water

When it comes to making the perfect omelet, not all coconut products are equal. Coconut cream and coconut milk are very different products, as are coconut milk and coconut water

Of the three, coconut water, which is the liquid you will encounter in the center when cracking open a coconut (via Healthline), is the lightest. To get coconut milk, you need to take the meat within the coconut, soak it in hot water, and then squeeze, or milk, the liquid from the soaked coconut (via The Spruce Eats). Coconut cream starts with coconut milk that is chilled (via A Couple Cooks). This separates the layers of the coconut milk, after which you can easily skim off the top cream layer.

Of these three coconut liquids, coconut milk is the most nuanced, featuring both lighter layers and the oily cream layer, which adds a lot of texture to foods, including omelets. Coconut milk is such a texture game changer that you can even use it in something like scrambled eggs.

Coconut milk: also healthy and shelf stable

Coconut milk will not only improve the consistency of omelets and other foods such as curries, but it also brings with it a variety of health benefits. The most obvious? It's a great regular milk substitute for those who have a dairy allergy. Additionally, per Healthline, canned coconut milk contains up to 7.5 milligrams of iron per cup, and the lauric acid in it can provide a great boost to your immune system.

Coconut milk is shelf stable, meaning that you can keep an unopened can handy in your cupboard until you are ready to use it. Be sure to shake the can well before opening it to get the full range of flavor and texture of the milk into your omelet. And once opened, you should plan to use the refrigerated can within a week, as it tends to break down quickly once opened. A better option: freeze it!