How to make an omelet so that it is delicious and fluffy

Almost every person knows how to prepare an omelet . Thanks to the quick preparation, it is most often preferred to serve for breakfast. It can be both dietary, and sufficiently refined and satisfying. I want to note that the omelet is a French dish, which after a while fell in love with many countries and became international. Originally it was prepared from lightly beaten eggs, which had to be fried in butter. But after a while, many different recipes of this dish appeared, with the addition of various food products.

How to make an omelet so that it is tasty and fluffy? For this, first of all, you should choose in the market or in the store only fresh and best of all domestic eggs. By the way for a diet omelet you can use only one protein. It should be noted that if you divide eggs into egg yolk and protein and then beat the last ingredient separately into foam and then mix it with milk and yolk, this dish turns out to be quite fluffy and soft, due to the fact that the mixture is enriched with oxygen. And if you look in the fridge and do not know what to do with quail eggs or ostrich, then they can also be safely used to make an omelet. As a liquid for the basis of this dish you can use milk, broth, cream, water, in some cases even apply ayran, beer and kefir. Here it is necessary to correctly calculate the proportions, basically one chicken egg needs one teaspoon of liquid.

How to make an omelet, and what ingredients can I use? According to culinary recipes, in order for this dish to be lush and strong, it needs to add ground breadcrumbs, semolina or flour. Only in this case it is advisable not to overdo it so that the omelet does not turn into a pancake. But as for the filling, then it is necessary to give vent to their fantasies. So, for example, all vegetables are best cooked until the mixture with the eggs is not in the pan. They should be pre-fried, only not to the full readiness, so that during the frying with the omelet, they are not burnt. But meat additives - ham, balyk or sausage - you can simultaneously start frying with eggs. Also as a filling you can use seafood, sea, river or red fish, boiled or roasted meat. If you want to decorate this dish with herbs and a variety of spices, then use them at the end, sprinkling on a practically ready omelet, and then again covering the lid.

How to make an omelette: tips and tricks

In order for the dish to be lush, it is necessary to mix the eggs thoroughly with milk and only then add the desired stuffing there, then having smeared all the edges of the pan with butter, you can safely fry it under the lid. By the way, it is recommended to whip eggs with a whisk, and not with a fork, as most housewives do. Initially, the omelet should be cooked on medium heat, and then on a slow cook until ready. This dish is usually served to the table by turning into a tube, both in a cold and hot form.

By the end I want to share with you a recipe how to make an omelette with milk, tomatoes and ham. To do this, we need to whip three eggs in a bowl, ¼ cup of fresh milk, pepper, salt and add there the cut sausage or ham that you have in the refrigerator. Before this, you should wash two small tomatoes and a bunch of parsley, cut. I prefer to cut tomatoes with mugs. Lubricate the frying pan with either butter or olive oil, then put the tomatoes and greens, salt them and pepper when they become soft, start gradually pouring in the beaten mixture of eggs and ham. Gently with a fork or scapula, stir the omelet and cover it with a lid, and then safely lay it on the plate.

Bon Appetit!