How to make an omelet magnificent in a pan make the right high omelet from eggs

A high omelet without flour is the dream of any housewife. Due to its airy consistency and mild taste, it is always eaten with pleasure by both children and adults. Similar casseroles - tall and lush - we saw in kindergartens and school canteens: they did not settle on a plate even when they were cold. To cook the same under the power of every housewife - just find out the secret of a magnificent omelet from experienced chefs.

Traditionally, a high omelet is baked in the oven - due to the uniform baking of the dish from all sides, its porosity and splendor are achieved. However, it’s also easy to fry an air omelet in a frying pan, it cooks quickly: for this you need to simmer the dish under the lid over low heat, and take dishes with thick sides to avoid cooling. In addition to the “school” casserole, you can cook omelet soufflé - also a delicious dish, the height of which is achieved by thoroughly whipping the protein.

6 cooking secrets

How to cook a magnificent omelet with milk in a pan? Use the advice of experienced chefs.

1. Do not add flour to the omelet: the texture will become softer and lighter. A classic dish does not have flour in its composition - its splendor is achieved thanks to the correct recipe and cooking conditions, which are listed below.
2. Follow the 50/50 principle. To make the dish higher, make the amount of milk equal to the amount of egg mass. The ratio of ingredients should be the same. But do not overdo it: excess liquid in the casserole will cause the opposite effect.
3. Use a pan with a thick bottom, preferably a cast-iron pan. The more massive the dishes, the better the dish will be steamed. Give preference to dishes with high sides and fill it with an omelet weight of at least one third.
4. Always cook under the lid and do not open it during cooking. This will avoid the temperature difference that is detrimental to the splendor of the dish. To be able to control the cooking process, use a lid of transparent material.
5. Make a layer of omelette at least 3 cm. This will enable the dish to rise to 4-4.5 cm. Why does the omelet fall off? To prevent the omelet from falling, hold it on the stove for a couple of minutes until the temperature of the dish approaches room temperature. But do not overdo it, otherwise the cold omelet will settle.
6. To make the omelet airy and not opal, do not include additives in its composition (meat, cheese, vegetables) more than 50%. Excess ingredients will make the consistency of the dish heavier, denser and will resemble a delicious, but flat “pancake”.

The classic recipe for a magnificent omelet

What is omelet made of? A simple recipe for magnificent eggs with milk in a pan includes only eggs, salt and milk, excluding flour, starch, soda and yeast. To cook a high omelet, it is enough to observe the proportions of eggs and milk (1: 1) and simmer the dish under a closed lid. How to cook an omelet so that it does not settle? Culinary experts recommend holding it for 5 minutes in the oven or under the lid after cooking, shift it before serving in preheated plates.

You will need:

• eggs - 2 pieces;
• salt to taste;
• butter - 1 tbsp. l .;
• milk - 4 tbsp. l

Cooking

1. Bring the eggs with milk and a pinch of salt to uniformity.
2. Send the omelette mixture to a pan with butter.
3. Stew the dish under the lid over medium heat until the omelet begins to thicken (about 3 minutes), then reduce the heat to low.
4. Cook another 3-5 minutes. After 5 minutes completed!

You can make an omelet magnificent in a pan, if you bring the conditions closer to languishing in the oven: fry over low heat without opening the lid in a preheated dish. Many chefs advise using only one type of oil when cooking, but some admit that mixing vegetable oil with cream in a 1: 1 ratio will make the taste of the dish more original.

Souffle Omelets

With cheese

The easiest way to cook a magnificent omelet in a pan is to make an omelet souffle, as in the photo. Its essence lies in the separate preparation of yolk and protein, which, as a rule, is whipped into foam. The delicate texture of the dish arises due to the air-saturated protein, but you need to mix the omelet components very carefully so as not to disturb it.

You will need:

• eggs - 6 pieces;
• lemon - half;
• butter - 3 tbsp. l .;
• grated cheese - 100 g;
• salt.

Cooking

1. Separate the squirrels and beat into a strong foam.
2. Separately add salt and lemon juice to the yolks, bring to uniformity. Then pour cheese into the mass and mix again.
3. Gently mix the protein and yolk masses with each other and pour into the pan, preheating the butter in it.
4. Stew on low heat with a closed lid for 10 minutes.

Add to the recipe a magnificent omelet in a pan, you can use any ingredients to your taste: meat products, vegetables, mushrooms and even sweet ingredients. In any case, he will appreciate the height, splendor and texture melting in the tongue. How to cook a magnificent omelet can be seen in the video below.

Sweet omelet

Sweet omelet souffle is a win-win option for a children's breakfast: it will certainly be eaten with pleasure. To feed the baby not only tasty and fast, but also healthy, a quarter of a glass of low-fat cottage cheese can be added to the eggs at the mixing stage.

You will need:

• eggs - 3 pieces;
• sugar - 1 tbsp. l .;
• butter - 15 g;
• jam or jam - 2 tbsp. l .;
• powdered sugar - a pinch.

Cooking step by step

1. Separate the whites from the yolks and beat to a strong consistency.
2. Mix the yolks with sugar.
3. Carefully connect both masses with a spatula.
4. Pour the omelet into the pan and cook with butter, cover, 3-5 minutes, until the bottom of the dish is browned.
5. Reposition the pan in a preheated 180 ° oven for 5 minutes.
6. When time runs out, put jam on top of the dish and sprinkle with powdered sugar.

To make the omelette texture denser, 1 tablespoon of sour cream can be attached to the egg mass. Vanilla, dried fruits, honey, cumin, nuts, candied fruits, as well as a pinch of baking powder for airiness are not prohibited in the recipe for a sweet omelet. A classic omelet souffle can be prepared in a Kaiser style: tear the dish stewed on both sides (with raisins and cinnamon) into pieces, and then fry them until the crunch.

How to make the most delicious and magnificent omelet so that it does not fall? There is no single secret: to make the dish high, you must follow several rules for its preparation at once. Using the knowledge of experienced chefs, you can cook egg casserole “like in childhood” - with a creamy egg taste and delicate texture that will not fall off even after cooling.

Ready-made magnificent omelettes (photo)

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