The omelet, which is prepared in kindergartens and schools, has a delicate and very pleasant taste. It is quite possible to cook it at home if you know some culinary tricks.
Making an omelet like in kindergarten
To prepare an omelet for 6 servings, you will need 10 selected eggs, 500 milliliters of milk, 60 grams of butter and 1 teaspoon of salt. Additionally, you need to prepare a tablespoon of butter to lubricate the baking sheet.
Eggs should be broken into a bowl or deep saucepan, then add milk and salt to them. All ingredients must be mixed carefully
a whisk.
The secret to making such an omelet is to use a fairly large amount of milk. In addition, it is very important to note that the milk-egg mass does not need to be whipped, but should only be stirred well. In canteens, scrambled eggs are prepared in a lot of portions. The cook simply does not have the ability to whip the products, but only mixes them thoroughly.
Next, you need to grease a baking sheet with butter and pour the prepared mixture into it, then put it in an oven preheated to 200 ° C. You need to bake the omelet for 30 minutes. You do not need to open the oven while cooking.
As soon as the omelet is ready, you need to turn off the oven, remove the baking sheet from it. After the dish has cooled down a little, you need to cut it into portions, each of which is laid out on an individual plate. The butter should be cut into 6 pieces and each piece should be placed on a serving of omelet.
Some secrets of making an omelet
In order for the dish to turn out to be unusually tasty, it is advisable to use only fresh, selected eggs for its preparation. It is better to choose homemade milk. It has a much higher fat content than that produced in dairy factories. Milk, which was made from powder, or a sterilized product for long storage is completely unsuitable for making an omelet.
In some canteens, it is customary to add a little flour to the omelet, but in fact the dish turns out to be very tasty and dense even without this ingredient.
Some believe that kindergarten cooks add special ingredients to the omelet that allow it not to fall off during baking. This is absolutely not the case. If the hostess wants to ensure that the pieces are high enough, she needs to choose a shape with the highest sides possible. You need to fill it by about 2/3, since the egg-milk mass tends to increase in size when baked.
