For some reason, the omelette from kindergarten remained in my memory - tall, firm, juicy, with a delicate crust, fragrant and rosy. No matter how much we cook, whatever recipes we take as a basis, an omelet in the oven works best.
Today I want to share with you the secrets of preparing just such a dish. How to cook an omelet in the oven correctly? So that it turns out tender and magnificent and does not fall off after being on the plate.
Before you cook an omelet in the oven, you must remember: you must strictly observe the proportions indicated in the recipe, open the oven only at the end of the cooking process, otherwise the splendor will disappear and you will get a thin cake. The ideal temperature for cooking is 190-200 degrees.
Baking time depends on the volume, on average 25-30 minutes.
Some chefs (and sometimes professional chefs) advise adding soda and flour. They lie. Shamelessly. No soda, no flour! The main thing here is the ratio of milk to eggs. If a pair of eggs and two tablespoons of milk are enough for a serving of a regular omelet, which is cooked in a frying pan, then in order to cook a magnificent omelet in the oven, you will need much more milk. And beat them until foam is not necessary. How to cook omelettes in kindergartens? Thoroughly stir the milk with eggs. Just imagine: hundreds of two eggs and 10 liters of milk. And all this is whipped with a mixer? No. Stir thoroughly. Believe me, your omelet in the oven will not suffer from this. And there ... See for yourself.
To prepare six servings, take 10 large eggs, 330 ml of milk, salt (1 teaspoon), 70 g of butter (cream).
Turn on the oven (let it warm up for now). We lubricate the pan with oil (or pre-prepared molds). Pour milk into a deep bowl. Add salt, eggs. Stir thoroughly. This mixture is poured into a mold and put in a preheated oven. Baking time - 30 minutes smoothly. Omelet, cut into portions, grease with oil and sprinkle with chopped parsley (this is an amateur).
Now for the little tricks. In order for the omelet in the oven to be successful, the form must be filled in no more than 1/3. Tales that during baking the volume increases several times are very far from reality. It really is increasing. But very slightly. The omelet in the dining room was high for one simple reason: there are a lot of people, and there are few “molds”. And they use big baking sheets there. After all, this is not a few servings for the family. In the dining room, at least 200 people, and is cooked on 5-7 baking sheets, which is why it was poured, as they say, "to the eyeballs", more, and therefore higher.
Omelette always falls. And this does not mean that you did something wrong. In the oven, the temperature is not uniform. At the door, for example, it is always lower. Even if your oven is super-modern, has a fan and a special internal coating, always fry the edges first, and only then - the middle, which falls off. By the way, the omelette also falls in the dining room. Just virtuoso cooks manage to cut it so that it is not noticeable to a simple layman.
The stories that a real omelet turns out high and never settles do not correspond to reality. Need a good amount? Pick up a shape narrower and with high sides. And observe the proportions and temperature conditions.
Omelet in the oven belongs to the category of diet foods that are allowed for frequent use. It is really tasty and healthy. And various additives and options will help you diversify the menu. I recommend trying omelet with mushrooms and herbs, omelet with cheese and butter, omelet with tomatoes and chopped herbs, omelet with vegetables. Ideally, you need to add ingredients that are not part of the main composition, it is necessary after preparation, otherwise the omelet will surely settle. For example, cheese grated on a coarse grater sprinkles on top of a hot omelet. Vegetables should preferably be served as a side dish.
Good appetite!