This dish is tasteful of childhood and a pinch of nostalgia. His simple recipe can be a real challenge to the hostess. It's amazing how many nuances there are in how to cook an omelet, as in a kindergarten. The knowledge of all reefs and constant practice guarantee absolutely excellent result.
Omelet Products
For the preparation of tasty and healthy, as in kindergarten, omelette products choose the highest quality. All components must be fresh and warm, so that the dish turns out lush.
Inseparable quartet for a classic recipe: eggs, milk, butter and salt. The recipe for a magnificent, as in kindergarten, omelet excludes absolutely all additives. Although many are trying to improve its appearance, introducing starch, flour and other thickeners. The taste from these experiments usually suffers.
Eggs must be washed, preferably with soap and warm water. This way you can avoid dangerous infections and slightly warm the product before cooking. In children's institutions, according to the norms of SanPiN, they even install special machines for washing eggs.
It is better to use whole milk. A great option is cream. The taste of the omelet will improve significantly, and the finished dish will not become much fatter. The calorie content of the omelet is only 125 kcal per 100 g. Creative natures breed eggs with water, broth or whey. However, the new ingredients turn the classic omelet into a completely different dish.
Butter should not be replaced with ghee, so as not to violate the harmonious taste of the dish. Vegetable fats (olive oil or margarine) will ruin the texture, the omelet will become stiff.
Oil is not driven into the overall mixture. It is used to lubricate the mold. If desired, melted butter can be added to the finished omelet.
Salt is added to taste when beating eggs. Pepper and other seasonings can be added when serving, in the classic recipe they are not.
The correct omelet "as in kindergarten" requires accurate proportions. According to the technological maps, one egg (45 g) needs exactly 60 ml of milk.
The Tale of the Air Castle
It seems that the omelet, as in kindergarten, should be tall, lush and airy, almost like a slice of biscuit. However, according to SanPiN standards, a finished dish without additives can be only 2.5-3 cm high. The consistency should be uniform, the cut should be moist and smooth. A very porous dish is obtained if the mixture is actively whipped or the form is overdone in the oven. On a plate, such a product will lose at least a third in volume and produce clear serum. The optimal structure is slightly porous, lush and resilient. A properly cooked omelet is not very dense. The surface is light yellow, soft.
Cooking mold
You can bake omelet in any heat-resistant form: cast iron, glass, ceramic. The main thing is that the sides are high enough. The form is filled with a liquid mixture with a layer of at least one and a half, but no more than three centimeters. In the process of cooking, the dish first rises a little, and then settles down by about a centimeter. A portion of four eggs is sufficiently shaped with a diameter of 15-18 cm. If you cook a large volume in a wide baking sheet, the egg masterpiece will fall unevenly. At the sides, it will be baked faster, and in the middle - later. Usually the middle fails. Skilful slicing in portions will easily solve the problem. This is how catering workers deal with this.
Important! Omelette mixture is poured into a heated form. This reduces the overall cooking time and does not allow the product to burn.
Omelet, as in kindergarten, in the oven
If all the products are ready, it remains to mix them and pour into the mold.
The eggs for this dish are not beaten, but stirred. Omelet is contraindicated in blenders and mixers. Even using a fork should be moderate, not achieving the formation of high foam. It is enough to pierce the yolks, interfere with the milk in simple circular motions. Excess bubbles in the mixture will cause the dish to rise too high and fall apart on a plate under its own weight.
The oven is preheated in advance. In a cold oven, food will cook faster than the temperature rises to the desired degree, and the dish will be spoiled. Initially, the omelet is baked at a temperature of about 190 ° C until a light soft crust is formed. Then the heating is increased to 200 ° C and brought to readiness. A total baking time of at least ten minutes. If the omelette mixture is poured in a thick layer, you can not remove the heat for another five minutes. In the cooking process, you cannot open the oven, because the delicate structure of the dish does not like sudden changes in temperature. That is why, so that the omelet is not much donkey, after turning off the oven, it is left for another three to five minutes on the grill. Lovers of a thick golden crust achieve it by baking a dish for thirty and even forty minutes. For technology, this is completely redundant.
Omelet, as in kindergarten, in a pan
What to do if there is no oven or there is no time to warm it, but I really want to eat a magnificent omelet, as in kindergarten? You can make it on the stove. To do this, you need a deep frying pan with a lid and a thick bottom. If there is a hole in the lid for steam to escape, the omelet will not be very watery. He should rather languish than fry. The milk-egg mixture is prepared the same as for the recipe in the oven. The pan needs to be heated, but not very much. Then grease with butter. The mixture is poured with a layer of no more than two to three centimeters and is tightly covered with a lid. Cooking takes about fifteen minutes. In the end, you can increase the heat by one to two minutes. It is impossible to open the pan, so as not to violate the temperature regime. The finished omelet is kept under the lid for another five minutes. Golden crust, as in the oven, will not work, but the sweet and creamy taste will be the same as in childhood.
Cooking omelet in a slow cooker
Modern household appliances allow you to quickly and successfully cook a wide variety of dishes. The slow cooker will perfectly cope with the classic omelette recipe, as in a kindergarten. The bowl in the apparatus is greased with butter. An egg-milk mixture with the correct proportion of products is poured into a container and covered with a lid. For thirty minutes, the “Baking” mode is activated. Omelet cools under the lid for at least ten minutes. To get the finished dish, cover the bowl with a plate and quickly turn it over. The crust in the multicooker is obtained only on one side. She will be on the plate on top.
Quick omelet in the microwave
Microwave is the champion among all kitchen devices in speed. The omelette will be cooked in minutes, but you will have to forget about the crust. Adherents of dietary nutrition will only please it.
Dishes fit ceramic or glass. You can cook immediately in small portioned containers. In each of them, one egg is placed per 60 ml of milk. Salt to taste. No oil is required. At maximum power (700 kW), two to three minutes is enough for cooking. The finished dish needs to be taken out and cooled on a stand; it will still noticeably settle. By consistency, this omelet is slightly damp, but a delicate creamy taste will satisfy the most strict connoisseurs.
Serving
To carefully cut and remove the omelet from the mold, you need to cool it a little. But not too much, since they eat this dish hot.
Serve the omelet on warm plates, so that the temperature difference does not make it flatten right before our eyes.
You can whip up a dish with a sprig of greenery. But if there is little time, it’s worth beautifully decorating a magnificent omelet, as in kindergarten. In the photo - an example of such a serving.
To make the dish more nutritious, it is supplemented with vegetables, seafood, meat, sausage or cheese. Such an ensemble is suitable not only for breakfast, but also for a full dinner. The creamy taste of omelet can even be combined with sweet ingredients: jams, marmalade, nuts, honey and more. This serving option will turn the omelet into a great dessert.
The benefits and harms of eggs
There is a prejudice that many eggs are harmful. They contain cholesterol, and they are dangerous for the liver.
However, out of five grams of fat contained in an egg, only a third contribute to the production of cholesterol. In addition, beneficial substances, including phospholipids that lower cholesterol, compensate for the harm from it. Thanks to phospholipids, eggs are very beneficial for the liver. They help to actively cleanse the body of toxins.
Chicken eggs contain retinol, thiamine, riboflavin, ascorbic, pantothenic and folic acids, phosphorus, sodium, magnesium, potassium, calcium, zinc, selenium, copper, iron. This is a whole pantry of vitamins, micro and macro elements. Egg protein is considered the benchmark in terms of efficiency for the body, as the product is absorbed almost completely.
Only people with an allergic reaction to this product can actually harm the eggs.
Nutritionists rightly believe that eggs are good for both adults and children. It is very healthy to eat omelet for breakfast, as in kindergarten.