A delicious omelet is the perfect dish that many love to start a new day with. To make an omelette fragrant and fluffy, you will need not only the freshest eggs, but also knowledge of some cooking secrets.
The classic omelet consists of eggs, milk and fillings according to the taste of the person who prepares it. Milk and eggs must be thoroughly mixed, using not a mixer, but a fork or whisk. The filling in the omelet mass is added last, this is the only way it will turn out to be as airy as possible. If you want to make an omelet soufflé, then whisk the whites separately, adding the yolks and milk to the already elastic protein foam. For the dietary option, only proteins are used, and for a denser omelet, yolks are used.
If there is a lot of liquid in the omelet, it will quickly fall off after cooking, so it is considered optimal to use half of the milk shell for one egg.
The omelet should always be cooked under the lid, without allowing it to burn. First, you need to increase the fire as much as possible, and when the omelet rises and becomes stronger, the fire needs to be reduced to a minimum. In this case, the finished omelet can be easily transferred from the pan to the plate - it will easily slide off by itself.
If you want to add flour to the omelet, you need to remember that its amount should not exceed 1.5 teaspoons per 4 eggs.
A lush omelet requires not only quality ingredients, but the right pan as well. Ideally, it should be cast iron or with a very thick bottom. It is advisable to use the cover with a hole through which excess moisture will come out.
Be sure to fry the omelet in vegetable oil with a small addition of butter, this will make the dish more tender and aromatic.
It is not recommended to add greens to the omelet mass, it is best to sprinkle it on a ready-made dish, it will turn out to be fragrant and healthy, due to the vitamins preserved in the greens.
