What is the recommended ratio of pasteurized liquid eggs to buttermilk batter for a full batch of omelette batter?

The recommended ratio of pasteurized liquid eggs to buttermilk batter for a full batch of omelette batter is established based on achieving the right consistency and flavor balance in the final product. The correct combination ensures that the omelette maintains its structure while incorporating the flavor and moisture from the buttermilk.

In this case, the ratio of 1 gallon of pasteurized liquid eggs to 10 oz. of buttermilk batter is balanced, providing enough egg content to bind the ingredients together while still allowing the buttermilk to enhance the richness and tenderness of the omelette. This combination also helps in achieving the desired texture—fluffy and well-set.

The other provided ratios do not facilitate the same balance. A greater amount of buttermilk would dilute the egg content too much, leading to a less structured omelette, while a lower amount would not provide sufficient flavor or richness. Hence, option A correctly represents the ideal ratio for optimal omelette batter preparation.