Due to constant time constraints, it is impossible to cook a truly delicious omelet. But in order to properly prepare it, you do not have to be a culinary master, it is enough to follow a few simple rules.
The first step is to prepare the necessary cooking tools and ingredients.
- Frying pan. Any frying pan will work in the preparation of an omelet, the main thing is that the bottom is even and not thin. A non-stick skillet is ideal. The cover must have outlet openings for free air circulation.
- Eggs Any eggs will do, but they must be all fresh. The best option would be to use homemade eggs (they are said to be the tastiest and healthiest). Low-quality products will spoil the taste of the product. there is one trick: if you put eggs in water, then fresh ones will immediately sink to the bottom.
- Butter. Some are cooked in vegetable, some in butter. In order for the omelet to turn out lush and juicy, it should be used.
Tips from the culinary masters for omelettes to help you enjoy a truly royal meal:
- An omelet that will delight you with its unique taste and aroma must certainly be lush. To achieve this, the eggs should be beaten by hand without using a blender or mixer. For this business, a fork or whisk is suitable. Beating by hand will not disturb the structure of the protein and yolk. Also, after whipping, you should immediately send the mass to the frying pan, otherwise the dish will turn out to be not fluffy enough at the exit.
- As a rule, so that the omelet does not fall apart on a spoon, you should strictly monitor the proportions of the liquid. The ideal ratio would be 1 tablespoon of milk (broth, fermented baked milk or kefir) per 1 egg. Hence, it is clear that if you pour or not add liquid, you may not see a musky and tender omelet at the exit.
- It is encouraged to use third-party ingredients so that the dish acquires not only new tastes and aromas, but also diversifies your diet. The main thing is that the additives are not cold, so that they do not look wrinkled and wrinkled against the background of a lush omelet.
- The fire level on the stove must vary: first, a strong fire is applied. As soon as the omelet begins to increase in size, you need to immediately reduce the heat and leave it until the end. If moisture appears on the crust of the omelet, then it can be pierced with a knife so that it (the liquid) goes down.
- To give the dish a soft creamy taste, add sour cream to the composition. The percentage of fat does not play a special role.
- Serve the dish after cutting it in half and rolling it up. Inside, you can add any sauce or other fragrant filling. The serving of the dish will acquire new colors if it is ennobled with a few leaves of dill and parsley. You can also chop fresh vegetables
