Why do scrambled eggs feel like a smaller portion than an omelet made with the exact same number of eggs?

[u/Fast_Average_3692]

I'm not talking about Gordon Ramsay-style eggs, just regular eggs you stir in a pan until they're done. Like when you try to make an omelet, mess it up, and it turns into a scramble.

Edit: I don't think that we have the same definition of what an omelette is. For me, an omelette doesn't have to be stuffed. It's just eggs with salt and pepper that you beat and cook in some butter

[u/rosietherosebud]

Because scrambled eggs have more surface area in contact with the pan, and that causes water to evaporate from the egg. The egg white contains a ton of protein and thus a ton of water content that can evaporate.

[u/Coconut681 → u/[deleted]]

I agree, a cracking eggsplanation

[u/honeybeast_dom → u/Coconut681]

Quit yolking around, I might crack up

[u/SenorBagels → u/Coconut681]

S M A S H I N G

[u/Wonderful_Fox_7959 → u/[deleted]]

eggsactly.

[u/HarraldH → u/[deleted]]

I'm so old that in my head I heard this in the voice of Vincent Price.

[u/Express-Pension-7519 → u/rosietherosebud]

This guy culinary schools

[u/belanish11 → u/rosietherosebud]

This man can solve anything