Why must egg batter be agitated before use?

The correct choice highlights a key reason for agitating egg batter before use: the solids and liquids can separate after sitting. When egg batter is allowed to rest, the heavier solids, such as proteins and any other mixed-in ingredients, may settle at the bottom while the liquid egg components rise to the top. This separation can lead to inconsistent texture and may affect the overall quality of the final dish, especially in recipes that rely on a uniform mixture for proper cooking or baking.

By agitating the batter, you ensure that all the components are well combined, promoting even distribution of flavors and textures throughout the mixture. This process also contributes to achieving a more uniform cooking result. It's important in culinary practices to be aware of how ingredients behave over time, and properly mixing them before use is crucial for optimal outcomes in dishes that include eggs.