It is believed that the omelet is an invention of French chefs. However, this dish is prepared in almost all countries of the world. In Italy, fritatta is popular; in Japan, they prepare an omelet-like dish called omuretsu. There are many options for this dish; mushrooms, ham, cheese are added to it. There are even recipes for sweet omelettes. The classic version involves only beaten eggs cooked in butter.
Experienced chefs know that making a truly fluffy, literally melting in your mouth omelet is not as easy as it seems at first glance. There are several tricks to making this dish nearly perfect.
The more thoroughly you mix the eggs with milk, the tastier and more tender the dish will turn out. It is believed that the best result will be obtained only when the omelet does not get confused in a blender, but is thoroughly and for a long time mixed with a fork or a culinary whisk.
The filling should be added to the omelet mass only when the latter has already been thoroughly beaten. Only in this case will the dish turn out to be airy. If you want to make an omelet soufflé, beat the whites separately and only when they turn into a fluffy mass, add milk and yolks. If you are preparing a diet meal, use only protein. In the case when you need to get a dense and satisfying omelet, cook it only from yolks and milk.
Any omelet should be cooked under the lid. If the lid is greased with butter from the inside, then the dish will turn out to be much more magnificent and taller than usual.
Excess liquid can ruin the omelet. The ideal proportion is half an eggshell milk for one egg. With an excess of liquid, the omelet will simply fall off.
To prevent the omelet from burning and rising evenly, it is recommended to shake the pan systematically during cooking. At the beginning of cooking, the fire should be strong, and when the omelet rises, the heat should be reduced and the dish should be fried until tender. If the omelet is cooked correctly, it will easily slide from the pan onto the plate.
If you doubt that you can make a lush and tall omelette, you can add a little flour or semolina to the dish. However, you should be careful with these ingredients, as the excess will turn the omelet into a dense crust. Add no more than 1 tsp to a mixture of 4 eggs. flour or semolina.
If you want the omelette to acquire a delicate creamy taste, add 2 tsp. mayonnaise or sour cream per 4 eggs.
Choosing the right cookware is very important. The ideal option is to cook an omelet in a pan with a thick and flat bottom, for example, in a cast iron. Experienced chefs advise covering the pan with a lid with an opening for steam to escape.
It is necessary to cook an omelet in vegetable oil with the addition of a piece of butter. If you use only vegetable, the dish will not turn out so tender and airy.
If you decide to add greens to the omelette, then you should not put it in the egg mixture. It is better to sprinkle it on the dish when serving. This will preserve all the vitamins and add fresh flavor and aroma to the omelet.
