Why is it necessary to agitate the egg batter before use?

Agitating the egg batter is a crucial step primarily to ensure the solids and liquids do not separate. When eggs and other ingredients are mixed, elements like proteins, fats, and liquids can settle or remain uncombined if not properly stirred. This agitation helps to evenly distribute the components, resulting in a uniform mix that contributes to consistent cooking and texture in the final dish.

While incorporating air for fluffiness is important in some contexts, particularly when creating certain baked goods, it is not the primary reason for agitating egg batter specifically. Additionally, cooling the batter down is typically not a goal of agitation; instead, cooling is often managed through other means. Lastly, while blending flavors evenly can be a part of the mixing process, it is less relevant to the immediate function of preventing separation compared to maintaining a cohesive egg mixture. Therefore, ensuring that all components of the egg batter are thoroughly combined takes precedence in the context of preparation.