Researching French 17th century egg recipes, I found one using verjus (Le Patissier François, 1653) Going to test this in some omelettes (although lemon juice should suffice, in theory)
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Verjus is acidic grape juice, and the idea is that acidity — much like salt — help the egg proteins to coagulate at lower temperatures, resulting in a more tender texture.
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I have never seen a single omelette recipe suggest adding anything acidic. This is an unreasonably exciting development. Yeet, as the kids say.
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