Almost every housewife knows how to cook an omelet. This is a popular and sought-after dish that will succumb even to a novice cook. Many people like to start their day with it, eating for breakfast. But it is worth recognizing that the omelet is not always obtained as tasty as we would like. After all, there are certain secrets that must not be forgotten.
Classic omelet
Let's start with the classic recipe. Few know, but originally it was a dish of French cuisine. It was then prepared from mixed eggs that did not beat.
Let's take a look at the classic omelet recipe. We start cooking this dish by breaking eggs in a deep bowl. They need to be salted and pepper to taste.
Add milk to them. It is believed that it should be as much as the eggs that you use weigh. There is an original way to find out how much milk we need. To do this, fill milk with each of the shells, and then pour it into a bowl. The ingredients are thoroughly mixed with a fork until bubbles appear on the surface.
This article details how to cook an omelet in a pan. The latter requires special attention. It should be non-stick and have a lid. It is also allowed to cook omelet in aluminum and cast-iron pans, but in no case in enameled or stainless dishes. Then he is very likely to burn.
The pan needs to be set on high heat and heated. Put butter on it, which can be replaced with vegetable oil. You can’t cook on margarine and spread, it can affect the taste of the dish. Once the butter has melted, pour in the egg mixture. Reduce heat, cover the pan with a lid. Now you know how to cook an omelet.
When the middle of your dish becomes white and dull, the pan can be removed from the heat. It takes a little time to prepare the omelet, make sure that it does not burn. That's all, ready omelet can be laid out on a plate. These are the main secrets that you need to know for those who still do not know how to cook omelet from eggs.
Secrets from cooks
There are many special secrets thanks to which you will learn how to cook scrambled eggs quickly and tasty. To do this, you must follow certain rules.
Eggs are the main ingredient of this dish, their choice should be approached especially carefully. They should be fresh and the best, only then you will get a delicious and nutritious omelet.
To understand that we have a fresh egg, we need to carefully examine its shell. Ideally, it should be uniform and matte. If the shell is shiny, then its freshness is a big question. If you weigh it in your hand, it should be heavy enough. You can shake it near the ear. You should not hear any sounds. If the egg is fresh, the yolk should not move in it.
Another way is to lower it into the water. Fresh will go to the bottom, and it’s better to throw it up immediately.
Much depends on the pan. It must be thick and strong enough to withstand strong heat.
Ideally cooked omelet in butter. And although many nutritionists do not agree with this, the taste will be excellent.
To avoid trouble, when the top of the dish is still completely liquid, and the lower crust is already starting to burn, tilt the pan in different directions when this problem occurs, so you will ensure that the omelet is fried evenly.
It is important not only to cook, but also to beautifully serve the omelet to the table. This does not work for everyone. It is best to preheat a pre-taken plate, tilt the pan until the omelet from it falls on the dish.
Before serving, it can be decorated with parsley.
Magnificent omelet
You already know how to cook an omelet in a pan, but not always it turns out as magnificent as we would like. We admit, this is not easy, but it’s worth trying. Indeed, even if at first everything is going well, this does not mean that in the end the egg mass will not settle when the omelet is almost ready.
So, now we will tell you how to cook an omelet with milk in a pan, so that it turns out magnificent. To do this, take:
- six eggs;
- six tablespoons of milk;
- six teaspoons of wheat flour;
- six tablespoons of starch;
- 20 grams of butter;
- salt to taste.
Break the eggs into a deep bowl and salt, pour in the same milk. Mix the starch and flour separately, only after that add the mixture to the eggs. It is from this that the omelet becomes so magnificent and attractive.
Mix the entire mass thoroughly to make it homogeneous - the appearance of lumps should be avoided.
Heat the pan over a fire, greasing it with butter. Pour the mass for the omelet into the very center of the pan, and then evenly distribute it over the entire surface. When the top of the dish thickens, the fire can be turned off. Omelet should be allowed to brew for a couple of minutes.
Omelet with cheese
Many people prefer to cook this dish with various fillings, which only decorates it. In this article we will tell you how to cook omelet from eggs in a pan with cheese. For the main dish we need:
- two large eggs;
- five branches of greenery (this can be dill, parsley, tarragon or onion);
- one tablespoon of butter;
- salt to taste.
For the filling, take:
- three sun-dried tomatoes;
- freshly ground pepper;
- three tablespoons of soft cheese.
Tomatoes need to be washed thoroughly and cut into small slices. They can be a little pepper. Crush the cheese with a fork, adding the resulting mashed cheese to the tomatoes.
Beat the eggs diligently, wash the greens, chop finely and add to the eggs. Salt the whole mass again well.
Place a pan with melted butter on a fire. When it has warmed up enough, pour in the omelet mixture and close the lid for literally a few seconds. Now use a wooden spatula to mix the contents of the pan, and after another 20 seconds, spread the filling.
Gently pry the edges of the omelet with a spatula and roll the omelet in half. Do the same with the second edge, so that you get an oval with sharp tips. Put the finished omelet on a plate and serve.
Steamed omelet
Many people want to learn how to cook omelette steamed. After all, such a dish will be much more useful than cooked in butter or vegetable oil.
We will need:
- two chicken eggs;
- two teaspoons of sour cream;
- two tablespoons of drinking water;
- a pinch of salt;
- vegetable oil with which we will lubricate the molds.
Since it’s not difficult to prepare a steam omelette, we will explain the whole process in detail. Break the eggs into a deep bowl. We put salt and sour cream there, add drinking water. If desired, water and sour cream can be replaced with four tablespoons of milk or chicken broth. For young children, it is recommended to cook an omelet without salt.
With a whisk, mix the whole mass until smooth. Select the molds for the omelet. They can be ceramic, glass, silicone, the main thing is that the dishes withstand high temperatures. The molds need to be greased with oil so that the omelet does not stick to the surface.
We pour the base for the omelet into them, carefully put on a colander, cover with a lid or food foil from above. We put a colander in a pot of boiling water. Now you know how to cook steamed omelettes correctly. With this method, it will take you about a quarter of an hour.
Put the finished dish out of the tins on plates and serve it to the table. Now you can tell everyone how to cook steamed omelettes yourself.
Omelet in a slow cooker
In order to cook an omelet, it is not necessary to take a pan, you can do this in a slow cooker. Since cooking an omelet in a slow cooker is quick and easy, many can take this recipe for themselves.
So let's take:
- three chicken eggs;
- two tablespoons of milk with a fat content of 2.5%;
- spices - to taste and desire.
Mix the eggs with milk in a deep bowl. Add spices to them and mix again until a homogeneous mass is formed.
Pour it into the cooking bowl, which is previously lubricated a little with oil. Cook in a slow cooker in the "Baking" mode for 20 minutes. Serving with fried toast and grated cheese is recommended.
Moldavian omelet
In the world there are many recipes according to which you can cook omelet from eggs and milk. Some of them differ according to nationality. For example, there is an omelet in Moldovan. Let's learn this recipe.
Take the following ingredients:
- eight chicken eggs;
- 200 ml of milk;
- 100 grams of ham;
- two tablespoons of vegetable oil;
- a bunch of parsley;
- salt and pepper to taste.
Beat the eggs in a deep bowl, add milk and spices there, beat the resulting mixture with a whisk.
At the same time, cut the ham into small cubes, and wash and dry the parsley with paper towels. Chop the greens finely.
In a preheated skillet, add a few tablespoons of vegetable oil, on which fry the ham. Add a mixture of milk and eggs to the pan, fry under a closed lid for about four minutes over low heat.
Your meal is ready. Moldovan omelet is recommended to be cut into portions, served on plates, sprinkled with herbs.
Diet omelet
If you follow your figure, then you just need to learn how to cook an omelet with milk and not gain weight, i.e. the so-called diet omelet. Many consider it an ideal breakfast for those who want to eat exclusively low-calorie foods.
For a diet omelet, cook:
- two chicken eggs;
- 300 ml of milk;
- one tablespoon of butter;
- salt to taste.
Beat eggs in a separate deep bowl. Only then pour milk into it. Melt the butter in a water bath and also add to the egg mixture. Salt well and whisk again with a whisk.
Pour the milk and egg mixture into two glasses and place them in a pan. Pour three quarters of the water into it. Leave the pot on the fire, bring the water in it to a boil. Diet omelet is boiled for 40-45 minutes.
Oyacodon
Fans of exotic cuisine can enjoy oyakodon, the so-called Japanese omelet with chicken and rice. In fact, this is a variety of Donburi dish popular in this Asian country, which is a bowl of rice, which is complemented by all kinds of ingredients. It can be meat, or even eel.
It is believed that oyacodon was invented in Osaka around 1900. He appeared when, during cooking, they threw pieces of chicken and onion onto rice and poured all the eggs. Japanese omelet is being prepared not only with chicken, but beef is also used as an alternative. They eat it for breakfast, and for lunch, and even for dinner.
To make ojacodon in your kitchen, take the following ingredients:
- onion head;
- 300 grams of chicken;
- half a glass of rice;
- three chicken eggs;
- six tablespoons of soy sauce;
- two tablespoons of sugar;
- 20 grams of green onions.
Peel and cut onions as thin as possible into half rings. Heat the pan over medium heat and pour in soy sauce. When it begins to boil, throw onion rings, sprinkle sugar on top. Stir occasionally for two to three minutes.
Meanwhile, the chicken should be cut into small pieces, but not too small so that the slices remain firm and juicy. Put the chicken in the pan and mix it with the sauce. As soon as the meat turns white on one side, carefully turn the slices, simmer them for a few more minutes.
In a separate deep bowl, beat the eggs to a homogeneous mixture. Do not add salt, soy sauce in which the chicken is stewed, and so very salty, do not overdo it.
Pour the egg mixture into the pan, evenly covering all the pieces of meat. Omelet is cooked under the lid for 3-4 minutes. You do not need to stir until the eggs are well set.
Finely chop the green onion, spread the steamed rice on a plate with a slide. An omelet is placed on top of it. If desired, it can be divided into several slices with a spatula. Oyacodon sprinkled with green onions and served hot.
If you want to make yourself a Japanese-style breakfast, then keep in mind that in this country it is customary to serve omelet in a deep bowl or in a small diameter pan. Additionally, it is customary to serve hot tea and soy sauce.
Salmon Omelet
In the Russian tradition there are many original recipes, for example, with salmon and vodka. For such an unusual omelet you will need to take:
- three chicken eggs;
- 30 grams of curd cheese;
- 50 grams of salted salmon;
- 15 grams of butter;
- 10 ml of vodka;
- 5 grams of dill;
- Cayenne pepper to taste.
Beat eggs with vodka and pepper in a bowl. Melt the butter in a skillet. Once it begins to hiss, pour eggs with vodka. After a couple of minutes, lay slices of slightly salted salmon in the middle of the omelet, and coat with cottage cheese on top.
With a spatula, wrap the omelet in the center on both sides. You should get something that looks like an envelope. After that, turn off the fire, letting the omelette brew for a couple of minutes. It is important that the salmon does not cook, does not become pale pink from red. Ideally, the eggs should be fried at a maximum of 90 percent, remaining slightly unfinished. Then it will be considered that you got such an omelet.