Sometimes it seems to me that all children, according to the way they eat, are divided into two categories: "little boy" and "everything." It is clear that more problems arise with the former, when you do not know what to cook for them, just so that they eat. It is especially striking when a child refuses the finest, lovingly cooked home delicacies and demands kindergarten "canteen" food. Now it has even become somehow fashionable to remember and cook dishes, like this very omelet in the oven like in kindergarten. If you do not know how to cook it so that it is lush, porous, tall, retains its shape and does not fall, our recipe is in front of you. Step by step and with a photo. By the way, if you want to cook right away, click on the corresponding content link and skip directly to the process. If you want to know about the features of the dish, continue reading in order.

How is a kindergarten omelet so different from a regular one?

First, the amount of ingredients and their proportions. You can't cook that out of 1-2 eggs. You will need at least 4-5 eggs. Despite the fact that below I indicate the exact amount of milk, you should adjust the proportion yourself, as it depends on the size of the eggs too. So, break them into a bowl, just shake them, evaluate, at least by eye, the volume. Then pour milk into another bowl, the volume of which will exceed 3 times. Thus, the proportion of volumes of egg: milk is 1: 3. Of course, in kitchens in kindergartens, cooks were guided not by this principle, but by technological maps that were attached to recipes for dishes prepared according to GOSTs (state standards) of the USSR. It always strictly indicated the weight of each ingredient in grams, even a standard egg of the category needed for an omelet. But why do we need these difficulties at home? Therefore, simply - proportion.

Secondly, the way of cooking. Unlike the morning omelet, which everyone is used to frying in a pan, the kindergarten omelet is baked in the oven like a casserole. What utensils were used then? Deep, with sides, baking sheets, cast iron or with an enamel coating, which no matter how greased, the casserole will stick to them anyway. No matter how they write on the Internet that a real omelet, like in a kindergarten, will turn out only in such a baking sheet .... Well, nonsense! Cookware should be thick-walled and non-stick, so modern glass and ceramic molds work best. In them, the omelet will not stick to the walls, and you can easily get it out after baking. It is also important that the sides are high and at least 5-6 cm high. As for the size, you need to fill it with an egg-milk mixture at least half, and preferably 2/3 of its height. If the mixture spreads along the bottom and is in liquid form before baking 1 centimeter high, do not expect splendor from it! Thus, the height (or thickness, if you like) of the mixture in the form should be at least 2.5-3 centimeters.

Thirdly, the time and conditions for baking. The temperature should be medium - about 180 ° C. The oven, of course, needs to be warmed up. The omelet in it should languish, grow, and not seize immediately with a crust from the high temperature. You cannot open the oven, even pull the door. It's like with a biscuit or meringue, the splendor of which also depends on the eggs. Opened - dropped the temperature, jerked - the air came out of the mass ahead of time, before the bubbles were fixed. Baking time is about 30-40 minutes. Moreover, after turning off the oven, it is better not to open it for a while and let the omelets stand for another 5-7 minutes inside.

Lush omelette in the oven like in kindergarten - recipe with photo

It's time to move from theory to action. We will prepare all the components, my form is ceramic, it is even convenient to put an omelet on the table in it and proceed to step-by-step execution of the dish.

Ingredients:

• chicken eggs - 4 pcs.;
• milk - 200-250ml;
• salt - 2 pinches;
• butter - 0.5 tablespoons

How to cook an omelet in the oven like in kindergarten

Serve it to your "allies" and "little ones", and do not refuse it yourself.

Enjoy your meal!

P.S. For those who are interested in an omelet for a year-old child, I would still recommend turning to more knowledgeable sources than culinary sites - pediatricians and nutritionists, in order to first of all listen to their advice.