What are your thoughs on beating eggs, for lets say an omelet? We have a small hobby farm. We grow lots of organic vegetables and have a small flock of chickens so our family eats many eggs and egg dishes. Part of my family wants the eggs to be completely mixed/emulsified (no white blotches) in their omelets. It doesn't phase me either way. Is there actually a difference? What is your preference? Please help settle this family debate. We are curious to know how you like your eggs blended? Please fill out the poll. It is fun for us to see the response!!!