The very word "scrambled eggs", as everyone knows, is of French origin. But they are preparing its options under different names around the world. And this is truly a unique dish, not only due to the variety of recipes for its preparation, but also because it can be tasted both at a gala reception and in the kitchen of an ordinary family. But perhaps the most famous is the omelet on milk, the recipe in the pan of which will be the first.
With this method of cooking omelet, it is very important to choose the right pan. It should be with a thick bottom so that it evenly and slowly warms up. Cast iron, ceramic or
non-stick pans are best suited
. But the
preparation of omelettes in aluminum or enameled dishes is better to refuse. It will also be very convenient to monitor through a glass lid whether the omelet is well-fried in milk.
The recipe in the pan still, of course, implies the correct selection of the ingredients of the omelet itself. For its preparation, it is very important to observe the ratio of eggs to milk. It is believed that they should be in equal proportions. Usually it is recommended to measure milk using egg shells. But sometimes this is inconvenient. Therefore, you can do differently. It is believed that one chicken egg weighs about 50 g. So, for an omelet from 4 eggs, 200 ml of milk will be needed. In addition, you need a little salt and oil to lubricate the pan.
In addition, to make a magnificent omelet with milk, beat eggs well with a salt mixer, pouring milk in a thin stream until a stable foam is formed. Meanwhile, the pan should be well heated on the stove, greased with oil and pour the egg and milk mixture. Then cover and turn down a little fire. As soon as the edges begin to set, reduce the heat. After the whole omelet has become dull, you need to turn off the stove and let it cool slightly. Now you can serve omelet in milk.
The recipe in the pan is most suitable for the morning, when you need to quickly prepare a delicious and hearty breakfast. But more tender and magnificent it turns out in the oven. And for many, this is a childhood memory. This omelet was served in kindergarten and school. Bake it in the oven at a temperature of 180 degrees for about 30 minutes until golden brown.
But the world does not stand still. Today, not only cooked with different additives omelette in milk. The recipe in the pan gives way to cooking in a slow cooker. The main advantage of this method is not only that you can do without oil, but also that you do not need to monitor the readiness of the dish. The slow cooker will do everything herself, and even warn about the readiness of the dish with a signal. Just like in the oven, it will take 30 minutes.
Today you can hear a lot of opinions about what omelet should be. A recipe (eggs, milk does not count) may contain additives from vegetables, meat and even seafood. As a result, hundreds of different omelettes can be prepared from the products available in any refrigerator. This hearty breakfast has firmly taken its place in the cuisine of all the peoples of the world. And it doesn’t matter what name it has. The main thing is that this is a simple, hearty and healthy breakfast for every day.