All that unites omelets is eggs in their composition, otherwise they are prepared in different ways, and their shape and size also differ. Russian omelet is often covered with a brown crust and has many fillings, while the French put the finished dish in a tube. It doesn't matter which recipe you prefer, the main task is to make the omelet without mistakes.
Instructions
Step 1
The first mistake is poorly mixed eggs. It is not enough just to make a few strokes with the fork. The white and yolk should be mixed into a homogeneous mass of a beautiful light yellow color, and a light foam should certainly appear on the surface.
Step 2
The second mistake is to add milk to the omelet. Not surprisingly, any liquid injected will make the omelette tough. The best option is cream. Add them and don't forget to add salt to the dish.
Step 3
The third mistake is to cook an omelet for several people at once. In principle, this is a completely different dish - frittata. For an omelette, two or three eggs are enough, and if you want a white ideal shape around the omelet, then take 2 eggs and 1 more protein.
Step 4
The fourth mistake is the wrong size of the pan. In a large skillet, the omelet will be thin and rip under the weight of the filling. The diameter of a frying pan for an omelet of a couple of three eggs should be about 20 centimeters.
Step 5
The fifth mistake is a very hot frying pan. In an overheated frying pan, the omelet will be overcooked from the bottom to a brown crust, while the top will, on the contrary, be soggy. It is necessary to melt the butter over medium heat until it stops foaming, and then add the eggs.
Step 6
The sixth mistake is not to touch the omelet. Eggs that were still moving at that time should come into contact with the pan, it is better to do this by tilting it, then you will be able to cook an omelet with beautiful lace edges.
Step 7
The seventh mistake is not to prepare the filling for the omelet in advance. First, you shouldn't put too much of it in order to prevent the omelet from breaking. The best option is a couple of tablespoons. Secondly, so that the dish does not come out watery, wet filling (mushrooms, tomatoes, spinach) should be fried in advance.
