High omelet in a frying pan. How to make an omelet lush and tall: tips and recipes
Under the word omelet in the cuisines of the peoples of the world is called a dish made of eggs and milk, or only eggs. It is the same in essence, but different, both in preparation and in the composition of the ingredients, and only eggs are present in all variants.
It is believed to be a French dish. There, this dish is prepared from mixed, but not beaten eggs. As a rule, it is fried in butter on one side until it thickens, then, rolled up in a tube or in half, and served. Before folding, you can season it with some kind of filling.
Here it is made from mixed eggs, often whipped with milk. It is baked both in the oven and in a pan with the lid closed, over very low heat to become more fluffy. Cooked in this way, it becomes more tender and juicy, and as already mentioned, more magnificent.
It is also prepared in other countries - these are Japan, China, Italy, and the Balkan countries. When you travel a lot, or visit different countries by occupation, then almost everywhere they serve an omelet for breakfast. And in many hotels it can be fried to everyone to order, who wants what with what. It can be ordered with ham, sausage, herbs, tomatoes. And often you even have to stand in line, as there are plenty of fans to enjoy this delicious and delicate dish!
Today I want to offer various options for preparing this favorite dish of all, and in different versions. And since the omelet is loved in many countries, then let's cook them the way they cook in this or that country, and of course we also have them.
As a rule, the classic cooking option provides only two main ingredients - milk and eggs. Therefore, we will consider this the simplest and most popular cooking option.
- eggs - 4 pcs
- milk - 120 ml
- salt, pepper - to taste
- vegetable oil for frying - 1 - 2 tbsp. spoons
Preparation:
1. Break eggs into a bowl, add salt and pepper, beat with a whisk.
2. Add milk, continue whisking until a homogeneous mixture is obtained.
3. Heat oil in a frying pan, pour in the mixture. Fry over medium heat for 2-3 minutes, then cover, reduce heat to low and simmer until tender.
Recipe for a fluffy omelet with milk and eggs in a pan
We need:
- eggs - 3 pcs.
- milk - 300 gr
- butter - 1 teaspoon
- salt, spices - to taste
Preparation:
1. Break eggs into a bowl, add milk, salt to taste and spices as desired.
2. Grease a frying pan with high sides with butter.
3. Pour the mixture into it, put on medium heat. After it grabs, and a small egg crust forms at the sides of the pan, cover it with a lid and reduce the heat to a minimum. Simmer over low heat until tender.
For a fluffy omelet, it is best to have a thick-walled skillet so that the heat is evenly distributed in it. In this case, it will bake well, rise and not burn at the bottom.
If you want to cook a healthier version of the dish, you can bake it in the oven. For this, the sequence of actions is exactly the same. The only thing you need to do is prepare the form in which you will bake the omelet and preheat the oven. Bake at 190 degrees for 12 - 15 minutes, so that it does not brown too much, you can cover it with foil.
Omelet, as in the kindergarten "Taste of Childhood"
Omelet can be cooked not only in a frying pan. It is also baked in the oven. It is believed to be healthier and less nutritious.
This is a dietary food, it can be used by children, adults with diseases of the gastrointestinal tract, people on a diet.
They cooked it even when we were very young and went to kindergarten. Even from there, from childhood, many fell in love with him and love him to this day.
We need:
- egg - 5 pieces
- milk - 250 ml
- butter - for lubrication
- salt to taste
Preparation:
1. Break eggs into a bowl. Add milk and salt, beat with a fork (but not hard).
2. Grease a baking dish of the appropriate size with butter. Pour the egg mixture into it and cover with foil.
3. Preheat the oven to a temperature of 190 degrees. Place the dish in the oven and bake for 12 - 15 minutes.
4. Allow the finished omelet to cool slightly, then cut into portions and serve.
Video on how to cook an omelet with tomatoes and cheese in the oven
Based on the basic recipe, you can make an omelet with other ingredients. And it will be no less tasty. And here is one of the recipes that we specially wrote down for this article.
It not only tells and shows how to do everything, but also gives three main secrets to make it with a lot of holes inside. Thanks to this, the omelet rises well. And literally eaten in one sitting.
It's filling, nutritious and always uplifting at breakfast. It also gives you strength for the whole working day.
Try this recipe. Surely you will like it!
On milk and eggs with zucchini
We need:
- eggs - 4 pcs
- milk - 0.5 cups
- zucchini - 1 pc (small)
- salt, pepper - to taste
- greens - for serving
Preparation:
1. Cut the zucchini into small cubes. If it is young, then the skin can be left. If the skin is rough, then it must first be cleaned.
2. Heat oil in a frying pan and lightly fry the chopped zucchini in it. Then close the lid and simmer until tender. The degree of readiness is determined by personal preference.
3. Meanwhile, beat the eggs with milk and salt using a fork or whisk. Add ground black pepper if desired.
4. Pour the prepared zucchini with the egg mixture and cook, covered over low heat for 5 - 6 minutes.
5. Transfer the finished omelet to a dish, sprinkle with chopped herbs. Eat with pleasure!
The omelet turns out to be appetizing and tasty!
With bell pepper and tomatoes
We need (for 2 - 3 servings):
- eggs - 5 pcs.
- bell pepper - 1 piece
- tomato - 1 pc
- butter - 30 gr
- fresh parsley or dill - 4 - 5 sprigs
- salt, pepper - to taste
Preparation:
1. Wash the bell pepper and peel it of the stalk and seeds, then cut into small strips.
2. Cut the tomatoes into small slices or cubes.
3. Fry peppers and tomatoes in butter until all the liquid has evaporated.
4. Finely chop the greens and add to the vegetables.
5. Break the eggs into a bowl and mix with a fork, but do not beat. Add salt and pepper to taste.
6. Add eggs to vegetable mixture, stir and fry until tender in a pan.
7. Roll the finished omelette in half, place on a plate and serve, sprinkling with chopped fresh herbs.
It can also be cooked with just one of the vegetables.
Cheese omelet
We need (for 2 servings):
- eggs - 4 pcs
- feta cheese - 80 gr
- bell pepper - 0.5 pcs
- butter - 40 gr
Preparation:
1. Shake eggs with a fork. Rub the cheese on a grater.
2. Mix eggs with feta cheese and pepper, cut into small cubes.
3. Warm up a frying pan, put butter on it, put the mixture. Fry until tender.
4. Roll the finished omelette in half. Sprinkle with chopped herbs when serving.
Oven with spinach and cheese
It may take a little longer to prepare this option than usual, but with this recipe you can add variety to your daily breakfast.
We need:
- eggs - 4 - 5 pieces
- milk - 2/3 cup
- spinach - 50 gr
- onion - 1 piece
- hard cheese - 100 gr
- vegetable oil - for frying
- spices, salt, pepper - to taste
- any nuts - for serving
Preparation:
1. Separate the yolks from the whites. Beat with a fork, then add the yolks, spices and milk. Mix well until smooth.
2. Peel the onion and cut into small cubes.
3. Heat oil in a frying pan and fry the onion over low heat until slightly golden brown.
4. Rinse the spinach thoroughly, drain off the water and pat dry with paper towels. Add to the onion and simmer over low heat for 3-4 minutes until it softens slightly.
5. Grate cheese on a coarse grater. Leave two tablespoons to serve.
6. Place the onion and spinach in a dish of the appropriate size. Sprinkle with cheese. Pour everything over with the egg mixture.
7. Bake in an oven preheated to 180 degrees for 20 - 30 minutes, that is, until tender.
8. Cut the finished dish into portions
9. Serve sprinkled with the remaining grated cheese and chopped nuts.
A simple recipe with cottage cheese
We will need;
- egg - 4 pieces
- cottage cheese - 250 gr
- butter - 50 gr
- green onions
- salt to taste
Preparation:
1. Rub the curd through a sieve and salt.
2. Break eggs into a bowl and shake with a fork.
3. Mix cottage cheese with eggs until smooth. Add chopped green onions.
4. Warm up the frying pan, put the butter and put the mixed mass into it in an even layer. Fry over low heat, covered, until tender.
Sweet with honey and nuts
Such a delicacy will appeal to everyone, without exception. It is eaten with pleasure by both adults and children.
We need:
- eggs - 2 pcs.
- milk - 1 tbsp. the spoon
- sour cream - 0 gr
- biscuit - 20 gr
- honey - 1 tbsp. the spoon
- nuts - 1 tbsp the spoon
- butter - 1 tbsp. the spoon
- salt - a pinch
Preparation:
1. Cut the biscuit into small cubes 6 - 8 mm in size. Add nuts and honey diluted with hot milk to it.
3. Break eggs into a bowl, shake with a fork. Add sour cream and salt. Mix.
4. Heat a frying pan, put butter on it, let it melt.
5. Then pour out the egg mass, stir and fry over low heat until the mass thickens.
6. Put the biscuit - nut filling on top of the omelet and fry until tender, covering briefly with a lid.
7. Serve warm.
Now let's look at how an omelet is prepared in different countries of the world. And let's start with Russia.
In the old days in Russia, it was prepared from eggs mixed in milk with various cereals, with flour or grated potatoes. And he was called fought. Sometimes the fighter was prepared from a more liquid component and looked more like an omelet, and sometimes it was denser and more like a cake.
Let's consider some of them.
Curd
It is also a sweet version of the Russian omelet.
We need:
- eggs - 4 pcs + 1 pc
- cottage cheese - 500 gr
- sugar 2/3 cup
- flour - 2 tbsp. spoons
- butter or ghee - Art. spoons
Preparation:
1. Separate the whites from the yolks. Grind the yolks thoroughly with sugar. Leave some sugar for sprinkling. Beat the whites into a thick, fluffy foam.
2. Rub the curd through a sieve. Add mashed yolks, melted butter and whipped whites
3. Grease a baking dish with oil and sprinkle with flour, put the mixture in it in an even layer.
4. Grease with an egg, sprinkle with a small amount of the remaining sugar and bake in an oven preheated to 180 degrees.
5. Bake for about 20 minutes, until the beaten is browned.
6. Serve with jam, butter or sour cream.
Pounded with cheese
We need:
- eggs - 8 pcs.
- hard cheese - 100 gr
- milk - 1 glass
- butter or ghee - 3 tbsp spoons
- small wheat bun
- salt to taste
- greens
Preparation:
1. Cut off the crusts from the bun and cut into small cubes. Pour milk over it and wait until the bread swells completely.
2. Separate the whites from the yolks.
3. Add yolks, 80 grams of grated cheese and salt to the bread crumb, mix everything thoroughly.
4. Beat the whites into a fluffy thick foam using a mixer and add to the resulting mixture.
5. Grease a baking dish with oil and put the resulting mass in an even layer. Sprinkle with the remaining grated cheese on top, drizzle with melted butter.
6. Preheat the oven to 170 degrees and bake the puffer until golden brown.
7. Serve immediately hot, sprinkle with oil and sprinkle with chopped herbs. Drachena settles quickly, so eat it right away.
Fought with millet porridge
Such a Russian omelet can be prepared if you have some porridge left over from dinner.
We need:
- egg - 4 pieces
- milk - 1/3 cup
- millet porridge (or rice) - 150 gr
- butter - for frying
- salt to taste
Preparation:
1. Break the egg into a bowl, season with salt to taste, add milk and shake well with a fork or whisk.
2. Add crumbly porridge and mix well until smooth.
3. Grease a baking dish of the required size with butter, spread the mixture in an even layer.
4. Bake in an oven preheated to 190 degrees until tender for 7 - 10 minutes.
5. Serve with butter.
French omelet
The preparation of this dish in France is very scrupulous. There is even an opinion that a real French chef should be able to cook a real omelet before all other dishes.
Probably only in France for its preparation there should be a special frying pan in which nothing else is cooked.
The peculiarity of the preparation is that there is no milk in the composition of the products. The French version should not be fluffy, so the eggs do not whisk and when cooking it is not covered with a lid. Fry it on one side only. And when it becomes almost ready, it is rolled up in a tube.
If it is prepared with filling, then it is added just before it comes time to wrap the finished omelette with a tube. All pre-filling procedures such as roasting, braising, etc. are carried out separately.
We need:
- eggs - 3 pcs.
- butter - 40 gr
- salt - 1/4 tsp
- ground black pepper 1/4 tsp
Preparation:
1. Break the eggs into a bowl and beat lightly with a fork, making sure that no foam forms.
2. For cooking, it is best to have a pan with a thick bottom so that the heat is evenly distributed. Heat it over a fire and add butter. Wait for the butter to melt and immediately pour out the egg mixture.
3. After two minutes, sprinkle evenly with salt and pepper. During frying, the pan should be shaken gently to prevent the base from overcooking. Fry over medium heat until the edges turn golden brown. The middle will remain slightly viscous.
4. When ready, fold the two edges towards the center. Allow to stand for 15-20 seconds, then fold in half.
5. Transfer the omelet to a plate, serve with fresh vegetables and herbs.
As mentioned above, the French also prepare it with various fillings. Moreover, each of the provinces has its own branded filling. So in the Alps they use their famous cheeses as a filling, in Normandy apples, in Provence chestnuts, in Poitou - of course, truffles. But in Savoy I add greaves, to my great surprise.
But when adding the filling, remember that the filling cannot be mixed with the eggs. It is added only at the very end, before it is time to roll the omelette into a tube. In this case, the filling impregnates it well with its aromas, and it turns out to be incredibly tasty.
French omelet with cheese and vegetables
This recipe is somewhat more complicated than the first one. But it is more difficult only in terms of the number of ingredients. Surprising all your family and making such a breakfast will not be difficult at all.
Is not it. beautiful, tasty, delicious and very simple !!!
Frittata - traditional Italian omelet
We need:
- egg - 4 pieces
- hard cheese - 50 gr (parmesan)
- cherry tomatoes - 5 - 6 pieces
- bulgarian pepper - 0.5 pcs
- leek - 1 pc
- olive oil - 1 tbsp. the spoon
- thyme - 2 - 3 branches
- salt, pepper - to taste
Preparation:
1. Break eggs into a bowl and shake with a fork.
2. Grate the cheese on a medium grater. Very tasty frittata is obtained using Parmesan cheese. Basically, this cheese is mainly used in the preparation of traditional frittata. But if there is no such cheese, then you can use hard cheese.
3. Cut the cherry tomatoes into halves or quarters, remove seeds and liquid. Let dry for 15 -20 minutes. One of the peculiarities of making an Italian omelet is that all fillings that are added during the frying process should not contain liquid.
4. Cut the onion into thin half rings, you will need a piece of 7-10 centimeters. Fry it in olive oil.
5. Grease a separate skillet with a thick bottom and pour out the beaten eggs, fry over low heat.
6. After two minutes, the bottom layer of frittata will begin to bake, then you can add salt and pepper. Then place the fried onions - leeks, tomatoes and chopped peppers evenly.
7. Then close the pan with a lid and bring to readiness. To avoid burning, the pan can be shaken gently.
Often at this stage, the form with the omelet is transferred to the oven and baked there until cooked.
You can cook frittata with different fillings - these are various vegetables, meat products, and of course, with pasta, traditional for Italy.
Spanish potato tortilla with tomatoes
In Spain, they cook their own omelet, and as you already understood, they cook it using potatoes. If you have boiled potatoes left after dinner, then just make a Spanish tortilla for breakfast.
We need:
- egg - 4 pieces
- boiled potatoes - 1 pc (large)
- tomato - 1 pc
- olives - 4 - 5 pieces
- provencal herbs - 1 tbsp. the spoon
- fresh dill - 1 tbsp. the spoon
- olive oil - for frying
- salt, pepper - to taste
Preparation:
1. Cut the boiled potatoes and tomatoes into cubes and fry in hot olive oil in a frying pan.
2. While the vegetables are fried, break the eggs into a bowl, season with salt and pepper to taste and whisk lightly, stirring until smooth.
3. Add Provencal herbs and mix again.
4. Pour the egg mixture over the vegetables. Cut olives into halves, place on top and sprinkle with chopped dill.
5. Fry over medium heat for 2 - 3 minutes, then reduce heat to minimum and cover with a lid. Fry until tender.
6. Serve sprinkled with herbs.
Bulgarian recipe with pepper and feta cheese
The omelet can be cooked either in a pan or in the oven.
We need (for 2 servings):
- eggs - 4 pcs
- butter - 40 gr
- bulgarian pepper - 1 piece
- feta cheese - 50 gr
- parsley - 3 - 4 branches
- salt, pepper - to taste
- vegetable oil - for lubrication
Preparation:
1. Cut the bell peppers into strips and lightly fry in butter.
2. Rub the cheese on a grater.
3. Break eggs into a bowl, stir with a fork, do not beat. Add grated feta cheese and fried pepper, mix.
4. Pour the mixture into a greased frying pan or onto a baking sheet if you bake the dish in the oven. Fry or bake until tender.
5. Roll the finished omelette in half, place on a plate and sprinkle with chopped parsley.
If it was baked in the oven on a baking sheet, then it should be cut into squares, after which each one should be folded in half in a triangle. Then serve on a plate, sprinkled with herbs.
German omelet with potatoes and cheese
We need:
- eggs - 3 pcs.
- potatoes - 1 pc
- cheese - 60 -70 gr
- parsley - 3 - 4 branches
- salt to taste
- vegetable oil - for frying
Preparation:
This dish can be cooked with boiled potatoes as well as with fresh ones. We have already examined how to cook from boiled vegetables when we were preparing a Spanish tortilla. Therefore, we will cook in this recipe from fresh potatoes.
1. Cut the peeled potatoes into small cubes and fry until tender in a little vegetable oil. Salt to taste.
2. Shake eggs in a separate bowl using a fork. Add cheese, cut into small cubes. Season with a little salt and pour over the fried potatoes.
3. Bring to readiness. Serve sprinkled with chopped herbs. A thin omelet can be rolled up.
With carrots in Polish
We need:
- eggs - 2 pcs.
- milk - 20 ml
- butter - 20 gr
- carrots - 1 pc.
- lettuce leaves
- parsley - 2 - 3 sprigs
- salt to taste
Preparation:
1. Cut the carrots into strips.
2. In part of the butter, sauté the carrots.
3. Shake eggs together with salt using a fork. Fry in a separate skillet in the remaining butter.
4. Put lettuce leaves, carrots on the entire surface of the omelet and roll it up.
5. Serve, drizzle with melted butter and sprinkle with chopped herbs.
In the same way, you can use tomatoes as a filling. They need to be fried in the same way, and then wrapped in a fried omelet.
Romanian corn omelet
We need:
- eggs - 4 pcs
- milk - 60 ml
- butter - 20 gr
- canned corn - 300 gr
- cherry tomatoes - 5 pieces
- fresh greens
- salt to taste
Preparation:
1. Drain the liquid from the corn and fry in a little butter, salt to taste.
2. Mix eggs with milk and salt, shaking the mixture with a fork.
3. Combine the corn with the egg mixture, top with the cherry tomatoes and fry in the remaining oil in a pan. Or you can bake it in the oven.
4. Put the finished dish on a plate and sprinkle with chopped herbs and corn.
Japanese tamago-yaki
- egg - 3 pieces
- soy sauce - 1 tbsp the spoon
- sugar - 1 tsp
- salt to taste
- vegetable oil - for lubrication
Preparation:
To make an omelet, the Japanese use a special rectangular frying pan. This is necessary in order to roll it up with a roll. It is in the form of a roll cut into circles that it is served to the table.
1. Beat eggs with a fork, add soy sauce, sugar and salt. Stir the mixture thoroughly.
2. Grease a pan with oil and pour the egg mixture in a thin even layer. Wait until it grabs, about 5 minutes, then roll into a roll, sliding it to one of the edges. You can help twist it with a silicone spatula or bamboo sticks.
3. Grease the pan again and pour in a new layer, letting it flow under the roll. Let it brown and roll again.
4. Thus, pour out all the dough and roll everything into one roll.
5. Then carefully transfer the roll onto a bamboo mat for rolling the rolls and slightly compact, setting the desired shape.
6. Serve in 2 - 3 cm thick slices.
This recipe calls for adding soy sauce to the egg mixture, but Japanese omelettes can also be made with a mixture of eggs and salt. You can also add various fillings to it. To do this, they must be mixed with eggs and poured into the pan all together.
In Japan, they also prepare another omelet - omuraisu. It is easy and simple to prepare. For its preparation, fried rice is poured with a beaten egg and fried until tender. Omuraisu is often prepared with the addition of chicken or meat. The peculiarity of serving is that it is eaten with ketchup.
Thai omelet
The peculiarity of the preparation of this option is that it is prepared with the addition of fish sauce. Honestly, I have never tried this, but those who have been to Thailand say that the dish turns out to be very tasty.
We need:
- eggs - 2 pcs.
- fish sauce - 1 tsp
- lime or lemon juice - 1 tsp
- peanut butter - 1 tbsp spoons
- ground white pepper - 0.5 tsp
Preparation:
1. Shake eggs with a fork or whisk, add fish sauce, lime or lemon juice and pepper. Mix everything until smooth.
2. Heat oil in a frying pan, pour the egg mixture in an even layer.
3. Wait until the omelet grasps, then fold it in half or roll and serve in portions.
When frying, try not to overcook it. Inside, it should be very tender and not dry. If desired, various fillings can be added to the omelet.
Features and secrets of making an omelet
Having considered today various recipes for making an omelet, let's take a closer look at the basic rules for making it.
- Eggs for cooking must be of high quality and fresh. Since it bakes very quickly and the cooking time is very short, this is a basic rule.
If you shake an egg, the yolk will dangle in the stale egg. Also, if you put such an egg in water, it will float. It is better not to use such eggs for cooking.
- Eggs should not be beaten with a mixer. This makes them too airy, and the omelet will turn out to be brittle and not so tasty.
- Beat the eggs with a fork or whisk, and no foam should form.
- In some recipes, eggs are separated into whites and yolks, and everything is beaten separately. As a rule, the yolks are simply mixed, and the whites are whipped into a strong foam.
- It is better to take the eggs out of the refrigerator in advance and shake them when they are at room temperature.
- In Europe, as a rule, milk is not added at all.
- We add milk. And when milk is present in the ingredients, then they often use recipes where the ratio of milk and eggs is one to one. In order not to be mistaken, the milk is measured by the shells from the eggs.
- More delicious omelet will be obtained from milk with a large amount of fat, milk with 3.2% fat is considered ideal.
- The milk that we add to the eggs should be either slightly warm or at room temperature.
- Usually no flour is added. But sometimes there are exceptions, especially when they want to get a dish that is denser in consistency. In today's recipes, we have not added flour anywhere.
- Neither soda nor baking powder is added either. Someone adds, believing that the omelet will rise better this way. It will rise anyway if you respect the proportions and cook according to a recipe where it should turn out to be lush.
- In European countries, olive oil is most often used for cooking.
- In our country, mainly butter or ghee is used to lubricate a frying pan or mold. On it, the dish turns out to be tastier and more aromatic.
- The frying pan for frying the omelet should be thick-walled, in such a frying it goes more evenly and it will not burn. As a last resort, you can fry it in a non-stick pan.
- If you want it to be fluffy, then do not open the lid or door of the oven during the entire cooking process. Otherwise, it will collapse.
- Sometimes the omelet will need to be turned over. How to do it? Prepare a glass lid about the size of a pan. When it's browned on one side, cover the skillet and turn it over. After that, put the pan on the fire again, grease the bottom with oil if necessary, and gently drag it.
- There can be any filling in it. And on the example of today's recipes, this can be perfectly observed. The only thing that is not in today's recipes is meat products. Although they can also be actively used. So, for example, in the famous Bavarian omelet recipe, which is not in our article, there are Bavarian sausages.
- Therefore, in almost all recipes, ham, bacon, sausage, sausages, sausages, chicken and meat can be added.
- The dish can also be sweet. And today we looked at two such recipes.
- In fact, there can be many more recipes. The most important thing is not to be afraid to turn on your imagination, and then you can come up with fillings yourself!
- An omelet can be cooked in a skillet, oven, microwave, double boiler, and multicooker. There are also recipes where the egg mixture is placed in a baking bag and then boiled in a saucepan of hot water until tender. Boiled and baked options are considered healthier and more dietary.
Now that we have learned all the secrets of preparing a delicious dish together with you, and we can also prepare any option, we have a lot of ideas for a delicious hearty breakfast. And I think that now the whole family will be happy to eat a new omelet every morning!
Enjoy your meal!
Omelet is a French dish but is cooked all over the world. So, Italians make their own version - fritattu, Spaniards - tortilla, Japanese - omuretsu. Traditional Russian cuisine has its own version - puffed up, although this dish is more related to ritual cuisine.
The original omelette recipe is believed to contain only lightly beaten eggs fried in butter. Today, there are so many omelette recipes that several volumes of a culinary reference can be devoted to it. With whatever they cook an omelet - with herbs, tomatoes, cheese, ham, bacon, cottage cheese, bell pepper, mushrooms. There are even sweet options for a chocolate omelet. For every taste, in a word.
So, about the secrets.
Secret number 1
The more thoroughly you mix the eggs and milk, the tastier the omelet will be. It is believed that the most worthy result is obtained precisely when the mass is not knocked down by a mixer, but for a long time and thoroughly mixed with a whisk or fork.
Any filling is carefully added to the omelet mass when it is already well beaten. In this case, you will receive an airy omelet. If you want to get an omelet-soufflé, then beat the whites separately and only then add the yolks and milk.
Secret # 2
Of course, homemade eggs will make the most airy and light omelet. If you want to make a dietary option, it is best to use only proteins. If you need a thicker omelet, then use only yolks.
Secret number 3
Excessive liquid spoils the dish. It is believed that the ideal proportion is 1 egg to half of the milk shell. If there is more liquid, then the finished omelet will release moisture and fall off very quickly.
Secret # 4
Any omelet is cooked under the lid - it's not a secret for anyone. But if you grease the lid on the inside with a piece of butter, then the omelet will turn out taller and more magnificent than usual.
Secret # 5
The omelet should not burn in any way. In order for it to evenly fry and rise, it is necessary to shake it from time to time in a pan. At the very beginning, it should cook over high heat until it begins to rise and become strong. Then - on low heat until ready. A properly cooked omelet slides easily from the pan onto the plate.
Secret # 6
If you want to be sure of the splendor of the omelet, then add a little flour or semolina. True, the main thing is not to overdo it with these ingredients, otherwise your omelet will turn into a flat and tight crust. We do not recommend putting more than 1.5 teaspoons of flour in a 4-egg omelet mixture.
Secret # 7
For a creamier omelet, add 2 teaspoons of sour cream or mayonnaise for 4 eggs to the mixture.
Secret # 8
The dishes in which the omelet is cooked are very important. The pan should be thick and flat. The ideal utensil for this dish is a cast iron pan.
We recommend using a cover with a moisture outlet. This will prevent your omelette from being too wet and liquid.
Secret # 9
Fry the omelet in vegetable oil with a piece of butter. An omelet just in vegetable oil will not turn out so soft in taste and aromatic.
Secret # 10
If you want to add greens to an omelette, do not add them to the egg mixture, but sprinkle on the dish when serving. Thus, you will preserve vitamins, and the taste and smell of greenery.
Source of information: http://kitchenmag.ru/posts/desyat-sekretov-idealnogo-omleta
Lush omelette - general cooking principles
To make a truly lush omelette, beating eggs and milk will not be enough. Often, in the process of heat treatment, the omelet looks like this - lush and airy, but you just have to put it on a plate, as there is no trace of the original look. To keep the omelet from losing its shape, you need to resort to some tricks. In fact, there are a lot of options for making a lush omelet. Someone thinks that you need to whip the mixture more intensely, some housewives add a little soda and even yeast to milk and eggs. You can also add a small amount of flour to the mixture. It plays the role of "cement", which sticks the mass together and thus retains its shape. By the way, the flour in the omelet is not felt at all if you add it in moderation. It is best to cook a fluffy omelet in the oven, although it takes a little longer. But the egg-milk mixture will be evenly baked, and not fried, as a result of which the splendor will also be preserved.
Lush omelette - preparing food and dishes
To make a fluffy omelet, you will need a non-stick frying pan or oven dish, a deep bowl, a whisk, and a knife, grater, and cutting board to prepare additional ingredients.
Decide in advance what size the omelet will be, for this you need to prepare a certain number of eggs. The milk should be at room temperature, or even better, slightly warmed up. You also need to cut the filling products (sausage, tomatoes, etc.), grate the cheese.
Lush omelet recipes:
Recipe 1: Lush Omelet
Try this simple recipe for a fluffy omelette. The breakfast dish will really turn out to be airy and tasty if done correctly. This recipe uses a small amount of flour in addition to eggs and milk.
Required Ingredients:
- 4 large fresh eggs;
- Milk - 60 ml;
- Flour - 4 tsp;
- Salt to taste;
- Ground black pepper - optional;
- Butter.
Cooking method:
Break the eggs into a deep bowl, salt to taste, add black pepper if desired. Pour milk into a bowl. Pour in flour (1 teaspoon is taken for 1 egg). Mix all ingredients thoroughly. The mass should be homogeneous, without lumps. Melt the butter in a preheated frying pan, grease the walls. Pour the mixture gently and distribute evenly over the surface. If the bottom starts to burn and the top of the omelet remains liquid, you can gently lift the edge of the pancake on one side and tilt the pan so that the liquid part of the glass is down. Do the same on the other side. A fluffy omelet is ready as soon as the top is thick.
Recipe 2: Lush omelet in the oven
This recipe uses the same ingredients, the only difference is in the cooking technique. It takes a little longer to cook a fluffy omelet in the oven, but it really turns out like in kindergarten.
Required Ingredients:
1. Eggs - 6 pcs .;
2. 3/4 cup milk;
3. Salt - to taste;
4. Butter.
Cooking method:
Break eggs into a deep bowl, beat with a whisk for 1 minute. Heat the milk at 40 degrees and pour over the eggs, without ceasing to beat them. Season the mixture with salt. Grease a baking dish with butter and carefully pour in the mixture. Preheat the oven to 180-200 degrees and send the form with the omelet there. Bake for about 25-30 minutes.
Recipe 3: Lush Italian style omelet with ham and cheese
To prepare such a lush omelet, you will need eggs, spices and any filler. This recipe uses mozzarella cheese and ham.
Required Ingredients:
- Eggs - 3 pcs.;
- Olive oil - 30 ml;
- Any spices;
- Salt to taste;
- Greens;
- A clove of garlic;
- Grated mozzarella cheese - 50 g;
- Ham - 100 g;
- Milk - 45 ml.
Cooking method:
Beat eggs with milk, add salt and spices. Chop the greens and a clove of garlic. Cut the ham into thin cubes. Pour a small amount of olive oil into a preheated pan, then pour in the egg mixture. As soon as the bottom of the omelet grasps, lay out the ham and herbs with garlic, sprinkle the surface with grated cheese. Place the semi-liquid omelet in the preheated oven and bake until tender.
Recipe 4: Lush omelet in the microwave
This recipe for a lush omelet is a real find for those who do not want to fiddle with the oven or watch the pan on the stove. It is enough to mix all the ingredients, place in the microwave and in a few minutes you can already enjoy a delicious lush omelet.
Required Ingredients:
1.2 chicken eggs;
2. 110-115 ml of milk;
3. Half a large ripe tomato;
4.30 g cheese;
5. 2-3 sprigs of dill;
6. Salt, black pepper - to taste.
Cooking method:
Break 2 eggs into a microwave safe bowl. Beat eggs until frothy. Pour in milk and mix everything thoroughly. Season the mixture with salt and pepper. Cut the tomato into small cubes. If you are preparing a children's dish, you need to remove the skin from the tomato. Grate cheese. Place the cheese and tomatoes in a bowl. Chop the dill and add to the egg mixture. Mix the mixture, evenly distributing all the ingredients. Microwave the bowl for 4 minutes.
Recipe 5: Lush Sausage Omelet
A fluffy omelet with sausage is the perfect dish to start the day. For cooking, you need eggs, tomatoes, any sausage and green onions.
Required Ingredients:
1.3 chicken eggs;
2. Milk - 160-170 ml;
3. Salami;
4.1 ripe tomato;
5. Green onions;
6. Salt - to taste;
7. Olive oil;
8. A mixture of peppers.
Cooking method:
Cut the tomato into slices. Cut the sausage into slices. Cut green onions into small rings. Mix eggs with milk, season with a mixture of peppers and salt. Grease a baking dish with olive oil (or butter). First put the tomato slices, spread the sausage on top and sprinkle with the green onions. Pour the ingredients with the egg mixture and bake in the oven at a temperature of about 200 degrees. Bake until tender.
Lush omelette - secrets and tips from the best chefs
Here are a few tips to help you make a truly delicious and fluffy omelet:
- The success of making a fluffy omelet largely depends on the quality of the milk used. It is also recommended to take about 15 ml of milk per egg (depending on the size of the eggs);
- If time permits, it is better to beat the yolks separately from the whites in different bowls, after which the components are carefully combined;
- To make the omelet lush, you can carefully pour the egg mixture into an unheated pan and cook over very low heat;
- One of the secrets of a lush omelet is pouring hot milk into the mixture or adding half a teaspoon of soda, slaked with vinegar;
- Milk for a lush omelet can always be replaced with cream, and butter - with vegetable. You can add a little sour cream to the egg mixture for a creamier flavor. An omelet will turn out even tastier and more tender if you cook it in baked milk.
Each of us remembers the unforgettable taste of omelet from childhood. Who has not tried this lush, light, tender and at the same time satisfying dish? There are a huge number of variations in the preparation of this dish, it is popular in many cuisines of the world, does not require a large set of ingredients and does not take a significant amount of time to cook. It can be cooked in the microwave, slow cooker, oven or frying pan, served as a roll, pie with a filling inside, or regular pudding. Let's and we will learn the culinary wisdom of how you can cook a fluffy omelet.
The set of products for a classic omelette is quite simple - these are eggs, milk, salt, a little flour (if you do not want it, you can not add it to the bulk) and butter. The number of eggs is taken based on how many people are preparing the dish, and the milk is calculated in proportion to the increase in the main product - usually 1 tbsp is taken for one egg. l. milk. Eggs should be chilled and milk lukewarm. Use as much oil as you need to lubricate the baking dish. Important! If you use baked milk, your finished dish will have an unrivaled aroma and a very delicate soft creamy color. After preparing food, prepare a set of necessary utensils. You will need:- two deep containers in which you will beat the whites and yolks separately;
- whisk, fork, mixer or blender for whipping;
- non-stick cookware or a regular frying pan with a flat frying surface and a thick bottom.
- Carefully separate the yolks from the whites, add the amount of milk corresponding to the number of eggs and start beating them first. If you want to get an omelet of a denser consistency, add flour (1 tsp per egg).
- Add some salt to the proteins. Whisk until a firm foam appears, sticking to one direction.
- Slowly pour the milk-yolk mass into the whites, while maintaining stirring in the same direction.
- Add the salt and spices you like.
- Sprinkle the preheated container generously with oil and slowly pour the prepared workpiece into it. Remember to put a lid on the container.
- Cooking an omelet in a frying pan on the oven should begin with a high heat for a few seconds (the mass is actively rising at this time), which should then be reduced to a minimum. The omelet is baked until the top layer thickens and a pleasant golden crust appears on it. If you use an oven, the dish will be ready after 10 minutes of baking it at 180-200 degrees.
- Spread the finished omelette exclusively on a warm plate. When the temperature of the dishes is strikingly different, your efforts will be unsuccessful. Omelet can wrinkle from temperature changes and take on a completely unappetizing look.
If you watch your figure, then the recipe for making a classic omelet will suit you, without adding additional nutritious ingredients such as sausage, cheese, seafood, jam or ham (which you will need to fry in a pan, thereby significantly increasing its calorie content). From the possible options for making an omelet, choose the most appropriate for you.
In this article, we will tell you how you can cook a fluffy omelet in different ways (in the microwave, in the oven, in a pan), as well as with different ingredients - with ham, sausage, cheese, milk. Step-by-step recipes with an intelligible description of all the stages of making an omelet at home will help you make a delicious dish very quickly and easily! A delicious and delicate omelet is for many of us a dish that is prepared quickly at home, easily and effortlessly. This dish of well-beaten eggs and milk can be prepared even by a person who cooks for the first time in the kitchen. This egg dish can be served for breakfast or afternoon tea. In addition, this is a great option for baby food when there is no time to cook porridge. This is a hearty and healthy dish that will help you out in any situation.
This delicious dish came to us from France. But for its simplicity in preparation and delicate taste, it is loved in every corner of the world. It is served in regular eateries and expensive restaurants. This dish has become truly international. It is impossible to calculate the ways of its preparation.
The easiest step-by-step recipe with a photo. Cooking in a frying pan an omelet of chicken eggs, hard cheese, milk in a classic version:
Each housewife has several recipes for making lush scrambled eggs in stock. It depends on the family's gastronomic preferences and traditions. Someone uses flour in the preparation of an omelet to make it more dense. Someone does not add flour at all, preferring that the omelet had a loose, tender consistency.
Some housewives do not add milk to eggs at all, whipping them with salt and pepper. Some people like to fry an omelet on both sides, while others use a large skillet to make thin scrambled eggs.
Taking an omelet mixture as a basis, you can prepare a huge variety of options at home. They are ordinary, with different fillings, rolled into a tube or in half, and someone makes omelets with a bake. Learn how to cook this dish according to the simplest recipe. Then you can always vary its preparation using different products and fillings.
In the process of preparing a lush omelet, you can add mayonnaise, kefir, flour - in a word, there are many ways to prepare it. True, all these additives have nothing to do with a real French dish. For example, adding milk to an omelet is our invention. But I must say that it is very successful. After all, milk makes lush scrambled eggs tender and fragrant. Each hostess considers her omelet recipe to be the best and most correct.
Simple omelet recipe
First, we will prepare the necessary products for making a delicious omelet with milk. We will cook it in a frying pan.
Products:
- -Eggs. The amount depends on the size of your pan. You need four to eight pieces.
- -Milk or low-fat cream - three to four tablespoons for each egg.
- -Butter. It will need one hundred to one hundred and fifty grams.
- -Salt - a small pinch for each egg, plus one pinch for milk.
- - A teaspoon of flour.
- - Allspice to taste.
Preparation
Carefully separate the yolks from the whites. Whisk the whites into a strong foam. Mash the yolks thoroughly with salt and pepper. Pour the right amount of milk into them. Mix everything thoroughly.
Now gradually add flour to the yolks. The flour in the omelet is needed to make it more dense. Now in this homogeneous mass, gradually spread the proteins and mix. But don't whisk!
Put the skillet on fire. When it gets hot, brush it with oil.
Pour the eggs and milk into the skillet. When the omelet begins to simmer, reduce heat to medium.
As soon as you see that the edges have become tight and a fried edge has appeared, reduce the heat to minimal.
Fry the omelet until it is all smooth and white. Now take a spatula, pry off one end of the omelet and fold it in half.
You can put it on a plate. Your wonderful omelet is ready!
♦ HOW TO PREPARE A FLUFFY OMELETTE WITH MILK
We need: two eggs, one hundred and thirty grams of milk and a piece of butter.
Preparation
It is believed that milk should be taken by volume as much as eggs. In order not to be mistaken, break the eggs into a glass. See how much space they occupy. This means that you need the same amount of milk. Pour the eggs into a deep bowl. Pour milk there, salt and pepper. Now beat thoroughly with a whisk or fork until bubbles appear on the surface.
A few words about the frying pan. Cook the omelet well in a non-stick skillet. Ceramic is also suitable. You can fry an omelette in a cast iron or aluminum pan. But in an enamel or stainless dish, the omelet can burn. It is advisable that the pan has a lid. Thanks to the lid, you will have a fluffy omelet.
We put the pan on fire and heat it up. Now you can put in the butter.
Butter can be replaced with ghee or refined vegetable oil. But do not use spreads and margarine to make the omelet. They will give the food an unpleasant smell.
When the butter is melted, pour out the mixture. Wait until it boils. Now turn the heat to medium, cover the skillet with a lid. When a couple of minutes have passed, the omelet will turn white and opaque.
Now make the fire minimal. Let the omelet grill until tender. This will take five to seven minutes. Now you can put it on a plate and enjoy its great taste.
Recipe for a fluffy omelet with milk and filling.
For four servings, we need five eggs, one hundred and fifty grams of milk, one and a half tablespoons of flour, salt and pepper to taste.
Separate the whites and yolks. Pour them into chilled (required!) Bowls.
First, beat the yolks with milk and pepper with a mixer. If you beat the whites first, they will settle. Pour a little flour into the whipped yolks and continue to beat.
Salt the whites and beat until stiff. Now carefully spread the protein mixture into the yolk mixture. Mix everything with a spoon.
Put butter in a preheated pan. After it melts, pour out the eggs. Cover the pan with a lid. Fry the omelet over low heat until tender.
Put the finished omelet on a plate with the fried side down. Put the filling in the middle of the omelet - mushrooms fried with onions. Now fold the omelet in half, cut it into portions, garnish with a sprig of parsley and invite everyone to the table!
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