Consider first classic version. Cooks advise to take the same amount of milk and eggs for the perfect omelet. In order not to be mistaken in the proportions, measure the milk in half of the shell. If you are preparing a meal with 2 eggs, you will need to take 4 full shells of milk.
Do not whisk or foam the omelet eggs with a whisk or mixer. Just shake them with a fork until smooth, then pour in the milk and shake again, add salt to taste.
Place the skillet on the stove. When it warms up, add some vegetable oil. Tilt the pan in different directions to spread the oil evenly over the inside of the pan.
Turn up the heat on the burner. Fill the skillet with the milk and egg mixture. Tilt the pan in different directions so that the liquid mass spreads evenly. Count to 6 and use a spatula to slide the edge of the omelet into the middle. In its place, a liquid mass will flow from the center. Do the same with the opposite edge. Repeat the manipulation a few more times. And immediately serve the food to the table.
If you want to improve the omelet by adding herbs or cheese to the dish, grind the additive and combine it with the egg-milk mass before sending the latter to the pan. Culinary professionals advise against sprinkling an omelette with cheese shavings or chopped fresh herbs on a pan-fried omelet. It is best to add these foods to a raw egg and milk mixture.
If you want to improve the dish by adding ingredients that require frying (sausage, sausages, mushrooms, vegetables), fry them until tender, cool and only then add them to the raw egg-milk mixture. Then pour the last one into the preheated skillet.
If you feel like pampering yourself an original omelette, cook it Basque… The dish is strikingly different from its classic version. You don’t need milk to make it, but very unusual ingredients will come in handy.
Stock up on a Basque omelette set consisting of:
- chicken eggs – 2 pcs.;
- potato starch – 1 tsp;
- soft blue cheese with mold (Dorblu) – 1 tablespoon;
- medium-sized zucchini – 1 pc .;
- grapefruit – ½ pc.;
- fresh mint – 2 sprigs;
- lemon juice – 1 tsp;
- vegetable oil (culinary experts advise to give preference to olive oil) – 2 tablespoons;
- ground black pepper – to taste.
Mash the cheese using a fork. In a separate bowl, pour a little water over the starch.
Shake the eggs with a fork. Add starch with vegetable oil to them (1 tsp). Stir well until smooth. Enter the cheese.
Cut the zucchini into small cubes. Do the same with grapefruit. The mint needs to be finely chopped.
Fry the squash in a skillet in vegetable oil (1 tablespoon). Add grapefruit pulp with finely chopped mint to it. Stir, cook for another 1 minute. Spread the vegetable mass evenly over the pan, pour the egg-cheese mixture over it. Cook the Basque omelet, covered, for 3 minutes. Drizzle with lemon juice and pepper before serving.
Culinary experts advise using goat cheese and tarragon, Brie cheese and parsley, Cheddar cheese and cilantro instead of a combination of Dorblu cheese and mint in this dish.
Another unusual omelette recipe – italian frittata… To prepare the dish, take a food set consisting of:
- eggs – 12 pcs.;
- Parmesan cheese – 100 g;
- cream (33% fat) – 300 ml;
- green onions, dill – 1 bunch;
- smoked salmon – 200 g;
- zest of 1 lemon.
Shake eggs, add grated Parmesan cheese, cream, finely chopped herbs to them.
Cut the smoked fish into thin slices. Add it to the egg cheese mass.
Grease a baking dish with butter, pour in the egg blank. Send the mold to the oven for 40-50 minutes.
Let the frittate cool slightly before removing it from the mold. Serve the dish in portions, sprinkle with lemon zest.
Experiment, try to cook the usual egg and milk dish according to new recipes. It will surprise you with unusual flavors and diversify your morning menu.
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