The technology of preparation of natural omelet

Since childhood, everyone knows the taste of a delicious omelet, which everyone has tried in kindergarten. It is magnificent, covered with a browned crust and very light. And all thanks to the correct proportion of the main ingredients: milk and chicken eggs. Among other things, this recipe has a couple of secrets in store. Next, we consider the technology for preparing a natural omelet in the oven.

Omelet in the oven

To prepare the dish you need to prepare:

• salt;
• chicken eggs - 2 pcs.;
• milk - 40 g;
• drain. oil 10 g (plus a couple of grams for watering).

Consider how to cook an omelet.

Cooking process

Consider the sequence of preparation of natural omelet.

1. The best proportions of milk and chicken eggs are as follows: for one egg, you need 40 grams of milk, which is about half the eggshell.
2. Chicken eggs must be mixed with a fork or a special whisk with milk, then salt the mixture. The main thing - no need to whip! Thoroughly coat the baking dish with butter and pour the egg and milk mixture into it. It is better to choose a form so that its height is at least 5 centimeters, and pour the egg mass to a height of 3 centimeters.
3. The oven temperature is set to approximately 200 degrees and baked for about 20 minutes until a browned crust appears. During baking, the mixture will become denser and rise slightly. After the baking process, we leave for a short time the resulting natural omelet in the oven.

Such an omelet is usually served on the table, cut and laid out in portions on plates. Some still water it in addition to pre-melted butter.

Omelet in a pan

For cooking you need:

• chicken eggs - 3 pcs.;
• salt;
• drain. oil - 1 tbsp. l .;
• milk - 2 tbsp. l

Consider how to cook a dish.

The technology for preparing a natural omelet in a pan

Pampering your family with a simple and tasty dish is easy. The process of preparing a natural omelet looks like this:

1. Break the eggs into a bowl, add salt, pour a small amount of milk and beat with a whisk.
2. Pour the resulting mixture into a preheated frying pan, pre-oiled, and fry over high heat, occasionally shaking the pan lightly, so that the egg-milk mixture is fried the same everywhere.
3. At the moment when the omelet begins to thicken, with the help of a knife we ​​wrap its edges to the center on both sides, creating in this way an elongated pie. Then we flip it seam down to a separate plate or a suitable dish in form, grease with melted butter and immediately serve to the table.

Cooking Tips

We offer several recommendations for the preparation of natural omelet:

• For the preparation of any omelet, it is advisable to choose only fresh eggs. Before cooking, they must be washed in warm water, so that in no case does a bacterium such as salmonella get into the food.
• The final result of the dish directly depends on the abundance of milk. A common mistake in this regard is that milk is poured approximately. In fact, if there is too much milk, the omelet will rise easily during cooking, but as soon as the fire is turned off, it will fall. Therefore, the ratio of milk to eggs must be carefully observed.
• When the edges of the omelet just start to turn white, with a fork or spatula they need to be carefully moved to the center. You can also pierce the egg mass to get the liquid down.