A delicious omelet is an ideal dish with which many people like to start a new day. To make the omelet fragrant and lush, you will need not only the freshest eggs, but also knowledge of some cooking secrets.
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A classic omelet consists of eggs, milk and fillings to the taste of the person who cooks it. Milk and eggs must be thoroughly mixed using not a mixer, but a fork or whisk. The filling in the omelet is added last, the only way it will turn out to be as airy as possible. If you want to cook an omelet souffle, then the whites need to be whipped separately, adding yolks and milk to an already elastic protein foam. For the dietary option, only proteins are used, and for a denser omelet, yolks are used.
If the omelette has a lot of liquid, it will quickly fall off after cooking, so it is considered optimal to use half a shell of milk per egg.
Omelet should always be cooked under the lid, not allowing it to burn. First you need to maximize the fire, and when the omelet rises and becomes stronger, the fire must be reduced to a minimum. In this case, the finished omelet can be easily transferred from the pan to the plate - it will easily slip by itself.
If you want to add flour to an omelet, you need to remember that its amount should not exceed 1.5 teaspoons per 4 eggs.
A magnificent omelet requires not only quality ingredients, but also the right pan. 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 escape.
Be sure to fry the omelet in vegetable oil with a small addition of cream, this will make the dish more delicate and aromatic.
It is not recommended to add greens to the omelet mass, it is best to sprinkle with it a ready-made dish, it will turn out to be fragrant and useful, due to the vitamins preserved in the greens.