Omelet in the oven like in kindergarten. Omelette in the oven - like in kindergarten, step-by-step preparation with photos

Do you remember the omelettes they served in kindergarten? So fluffy, porous, with a golden brown crust... Today is “Super Chef!”

will reveal all the secrets of this dish, remembered from childhood, and tell you how to reproduce it at home.

Let's start with the fact that you don't need to add flour, much less soda, to the omelette; the success of the dish lies in the correct ratio of milk and eggs (50 ml of milk per 1 egg). The larger the portion, the denser the omelette will be.

Lush omelette in the oven

• INGREDIENTS:
• 10 eggs
• 0.5 l milk
• 1 tsp. salt
• 1 tbsp. l. butter (for greasing the pan)

60 g butter

PREPARATION:

Pour milk into a deep bowl. Add salt and eggs.

There is no need to beat the mixture, just stir well.

3. Grease a mold with high sides with oil and pour the egg mixture into it. The container should be no more than 2/3 full.

4. Place the mold in the oven, preheated to 200 degrees, for 30 minutes. For the first 20 minutes, do not open the oven door under any circumstances!

5. Place the prepared piece of butter on the finished omelette, and then cut the omelette into portions.

If the finished omelette has fallen slightly, do not be upset, because the temperature in a conventional oven is not always uniform. By the way, here’s another secret: in kindergarten canteens the omelet also falls off, simply due to large volumes and masterly cutting, the cooks manage to hide this fact!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Every person has their own memories from childhood. Some people remember toys, others remember the first time they rode a bicycle, and others remember the taste of food. Under any circumstances, an omelet prepared at home with love is sure to please not only an adult, but also a child.

How to cook an omelet like in kindergarten

It’s not difficult to prepare an omelet like in childhood. From the dishes you will need a bowl with wide sides, a whisk or mixer, a baking dish or a frying pan. If you plan to add meat or fish fillet to the filling, then take a blender or use a meat grinder. Some ingredients require preliminary preparation:

• Milk should be taken at room temperature. Therefore, if you did not have time to take it out of the refrigerator in advance, slightly warm the product over low heat or in the microwave.
• Eggs must be fresh. If you don’t trust store-bought products, buy homemade products from a farmer you know.
• Fry meat, fish and vegetables in advance or simmer until cooked in a frying pan, and only then pour in beaten eggs.

In the oven

To make a really tasty omelette in the oven, like in a kindergarten, it will take a little longer than when cooking in a frying pan, but you will get a dish with a delicate texture, very fluffy. Average cooking time is approximately 15-30 minutes. It is better to choose a temperature of about 180-200 degrees, but if your oven is not electric, it is better to monitor the temperature so that the omelet does not burn. Another very important rule is that you must not open the oven door.

In a frying pan

Unlike egg soufflé, an omelette prepared according to the classic recipe in a frying pan should not be fluffy. The French fry beaten eggs on the stove without a lid on one side until the mass becomes dense. Then the mixture is turned over and brought to readiness. Before serving, such an omelette is folded in half or into a tube, inside which the filling is placed. To cook an omelet like in a garden in a frying pan, you need to deviate a little from these principles: close the frying pan with a lid and cook the eggs until cooked without frying on the other side.

In a slow cooker

To prepare an omelet in a multicooker, use the “Baking” or “Frying” mode. However, it will be much more convenient to prepare a lush and juicy dish using the “Multi-cook” or “Steam” function, setting the cooking time yourself. When preparing an omelet like in the garden in a slow cooker, you need to remember that you can open the lid only 5-10 minutes after the sound signal. Otherwise the omelette will fall off.

Kindergarten omelet recipe

Different cuisines of the world have their own varieties of omelet: the Italians have a vegetable frittata, the Spaniards have a corn tortilla, and in the Ukraine they prepare potato fry. The traditional recipe for an omelet in the post-Soviet space, like in a kindergarten, involves adding milk and, as a rule, it is baked in the oven. Suitable for filling: ham, sausage, minced meat or fish, vegetables. A very tasty and tender omelette made from mixed ingredients is obtained by adding grated cheese. Try making several varieties and find your perfect cooking recipe.

Lush in the oven

• Cooking time: 35 minutes.
• Calorie content of the dish: 120 kcal.
• Purpose: breakfast.
• Cuisine: French.

The classic recipe for a lush omelette in the oven includes only warm milk, but if you want to improve the taste of the finished dish, you can always try replacing the milk with low-fat cream or adding a spoonful of sour cream to the omelette dough. This dish is suitable for a weekend breakfast when you have extra time to tinker in the kitchen, and your child will definitely like it.

Ingredients:

• eggs – 5 pcs.;
• milk – 1 tbsp.;
• salt - a pinch.

Cooking method:

Break the eggs, add warm milk and a pinch of salt.

Using a whisk, use a circular motion to beat the mixture until fluffy.

Grease a heat-resistant dish with sunflower oil and pour the omelette onto it.

Baking an omelet at 190 degrees will take about half an hour.

Egg casserole

• Number of servings: for 2 people.
• Calorie content of the dish: 116 kcal
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Egg casserole in the oven is a favorite dish for many. Unfortunately, you don't always have time to cook it for breakfast or lunch. A multicooker comes to the aid of busy mothers and housewives. Using the “delayed start” function, you can prepare the casserole in advance. Just carry out all the preparatory work, and the heating function will not allow your dish to cool down ahead of time.

Ingredients:

• eggs – 5 pcs.;
• milk – 1 tbsp.;
• butter – 50 g;
• salt - a pinch;

Cooking method:

Beat the eggs with a fork until the whites are well combined with the yolks.

Add milk, a pinch of salt to the mixture and whisk the mixture with a whisk.

Grease the multicooker mold with butter and pour in the egg mixture.

Select the “Multi-cook” mode on the display and set the timer for 30 minutes.

After the beep, let the casserole sit for 5-10 minutes, then open the lid and remove the dish using the steam basket.

With semolina

• Number of servings: for 2 people.
• Calorie content of the dish: 137 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

An omelet like from a kindergarten with the addition of semolina does not turn out as high as with regular milk, but at the same time it is very tender, literally melting in your mouth. This dish can completely replace semolina porridge, which is so unloved by children, especially if before serving it is topped with jam or condensed milk and a spoonful of sugar is added to the dough. Find out how to cook a semolina omelette in the oven from the following recipe with photos, and get started right away.

Ingredients:

• eggs – 5 pcs.;
• milk – 1 tbsp.;
• semolina – 1 tbsp. l.;
• salt - a pinch.

Cooking method:

Soak semolina in milk for half an hour. The semolina should swell well.

Meanwhile, beat the eggs with a pinch of salt and add other spices if desired.

Mix the egg mass with milk and semolina.

and pour the prepared mixture into the bottom of the mold, greased with margarine.

Bake a lush omelette with semolina in the oven for 15 minutes at 180 degrees.

With fish

• Cooking time: 30 minutes.
• Number of servings: for 1 person.
• Calorie content of the dish: 93 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Red fish under an omelet is often served in restaurants and is not cheap, but if you have all the necessary ingredients in the kitchen, preparing the dish will not be difficult. Choose good, fresh fish that does not have small bones. You should not put smoked or dried fish, it will only spoil the taste. It is better to add some aromatic spices for spice: dill, basil, parsley, green onions.

Ingredients:

• pink salmon – 100 g;
• egg – 1 pc.;
• milk – 1/3 cup;
• onion – ½ pcs.;
• tomato – 1 pc.

Cooking method:

Peel and wash the vegetables.

Remove bones from fish.

Finely chop the onion and tomatoes and fry in a little oil.

Add fish, peeled and finely chopped, to the vegetables.

As soon as the fillet turns white, transfer all the ingredients to the bottom of the clay pot.

Using a whisk, beat the eggs with milk and salt.

Pour the egg mixture into the fish and vegetables and cover with a lid.

You need to cook a fish omelette like in kindergarten at 200 degrees for 20 minutes.

With milk

• Cooking time: 25 minutes.
• Number of servings: for 2 people.
• Calorie content of the dish: 93 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

Everyone remembers a kindergarten omelet with milk, and caring mothers try to repeat the recipe from childhood for their child. Try cooking it in a frying pan with a lid, just reduce the heat to low. The pleasant milky taste, delicate texture and porosity of the dish will conquer anyone. Just try to beat the eggs well with a whisk, without a mixer, otherwise the omelette will settle before serving.

Ingredients:

• eggs – 5 pcs.;
• milk – 1 tbsp.;
• butter – 15 g.

Cooking method:

Heat a frying pan over medium heat, melt the butter.

Using a whisk, beat the eggs with milk and salt.

Pour the egg-milk mixture into the frying pan and cover with a lid.

Reduce the heat to low and cook the omelette with milk as in kindergarten for about 20 minutes.

With meat

• Cooking time: 45 minutes.
• Calorie content of the dish: 258 kcal.
• Purpose: breakfast.
• Cuisine: French.
• Difficulty of preparation: easy.

You can prepare a children's breakfast not only from eggs beaten with milk. It will be much more satisfying if you add minced meat to the ingredients. You can buy it ready-made or make it at home from leftover pork, beef or chicken. Remember that the meat filling must be fried before pouring the egg mixture into the bottom of the pan or pan. If you plan to bake a meat omelette, you can grate a little cheese on top.

Ingredients:

• pork – 150 g;
• beef – 150 g;
• eggs – 5 pcs.;
• milk – ½ tbsp.;
• onion – 1 head;
• flour – 2 tbsp. l.

Cooking method:

Cut the meat into cubes and pass through a meat grinder along with the onion.

Fry the minced meat in a frying pan until done.

As soon as the meat begins to ripen, beat the eggs with milk and flour.

Pour the egg mixture into the pan and fry until thickened.

Turn the omelette over to the other side and keep on the stove for another 2-3 minutes.

Before serving, roll up the finished omelette with meat, just like in kindergarten.

With flour

• Cooking time: 30 minutes.
• Number of servings: for 3 people.
• Calorie content of the dish: 156 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty of preparation: easy.

You can get a tall omelet from the oven by adding flour, but you only need a small amount of this product unless you want to accidentally make a dense casserole. Flour will help maintain the shape of the dish. You can add some fresh vegetables, berries or fruits to the children's omelette, and serve with homemade sour cream, cream sauce or homemade jam.

Ingredients:

• eggs – 4 pcs.;
• milk – 1 tbsp.;
• flour – 1 tbsp. l.;
• butter – 20 g.

Cooking method:

Beat the eggs with salt until fluffy using a mixer.

Add a little flour to them and repeat the process.

Pour warm milk into the resulting mass and mix with a whisk.

Melt the butter in a frying pan, pour in the egg-milk mixture.

Immediately remove the pan to the middle level of an oven preheated to 200 degrees.

The omelette should be cooked like in kindergarten with flour until golden brown for about half an hour.

Try other recipes too.

The secret to a fluffy omelet like in kindergarten

How to cook an airy, tall and tender omelette with the addition of milk? To do this, you don’t need to go to culinary school and master any special subtleties; take note of a few simple tips from experienced chefs:

• The success of a large, tall omelet lies in the correct selection of ingredients. Know that 1 egg should always contain at least 15 ml of milk.
• The best option for selecting proportions: fill empty egg shells with milk.
• If you want to try to make a fluffy omelette in the oven, then try to beat the eggs correctly. The mixer and blender greatly destroy the protein structure and do not allow the dish to rise. Use a hand whisk.
• Eggs that are not beaten will not rise at all.
• If you have an extra minute, beat the whites with a fork separately from the yolks, and carefully combine both mixtures before cooking.
• A little baking powder, starch or slaked soda will help keep the egg omelet airy. With the addition of flour the dish will be denser and thicker.

Check out the recipes on how to cook delicious.

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Recipe for making an omelet in the oven like in kindergarten:

The first secret to making an omelet, like in childhood, is the correct ratio of the number of eggs and the amount of milk. Stick to the indicated proportions, about 50-55 ml of milk for about 1 egg and you are on the right track! Break the eggs into a larger bowl and add salt to taste. And immediately secret number 2: before cooking, turn on the oven. Since everything is done literally in a matter of minutes, the oven will have time to warm up (up to 180-190 degrees) and you will only place the omelette in a hot oven. At the same time, hide all your ultra-modern non-stick frying pans - an omelet, like in kindergarten, is cooked in the oven!

Pour the specified amount of milk into the eggs or according to an individually calculated proportion.

The next secret falls under the category of complete absurdity, and for perfectionist cooks it can become a real problem, but it is the one that will determine the entire result of your omelet. And here he is - don’t try! There is no need to over-beat the mixture with a whisk, mixer or anything else. You just need to lightly mix the eggs and milk so that the yolks, whites and milk combine into one mixture. It is difficult to imagine how kindergarten cooks beat a huge number of eggs with the same bulky mass of milk, so there is no need for us to get too involved in the process of extracting air bubbles in the milk mass.

Then you should prepare a refractory baking dish and grease it generously with butter. It is advisable to take a tall form in order to get as close as possible to the desired result, because baking sheets in school and kindergarten canteens have always been large and high.

Pour the milk and egg mixture into the prepared pan. Leave about one-third of the pan for the omelet to rise. It is necessary to bake the omelette for about 30-40 minutes at 180-195 degrees, and at first (about 15-20 minutes) we are not interested in the omelette and do not open the oven.

The omelette will rise slightly while baking in the oven, but when it cools, the middle will still fall, which is considered normal.

Now the omelette can be cut into pieces, brushed with melted butter on top and served hot or warm.

A delicious omelette is ready just like in childhood and there are no more secrets!

omelet like in kindergarten

Omelet like in kindergarten. Remember this one? Lush, tender and very tasty. It is so tasty that sometimes little children refuse what we cook at home, wanting only the kind of omelet they prepare in kindergarten. But read below how to prepare such an omelette. Everything is very simple if you follow some nuances. And remember no soda or flour!

Ingredients:

products for children's omelette

• chicken egg 6 pcs. ;
• milk 300 ml;
• salt half a teaspoon;
• butter only for greasing the mold

Cooking a baby omelet

1. Be sure to wash the eggs before preparing a baby omelet. Break the eggs into a deep plate, add salt, and mix gently. Important: do not beat the eggs, but stir until smooth. To mix, use a regular fork or whisk (you cannot use a mixer). Do not beat the mixture!

mix the eggs with a fork

2. Add milk.

add milk

3. Stir with a fork until the egg-milk mass is homogeneous.

egg-milk mass

4. The form for baking the omelette should be high and with a small area, then the omelette will be high, plus the omelette will still rise (by about 1/3). Butter should only be used to lubricate the pan; excess oil during baking may prevent the omelette from rising. Grease the mold and pour in the egg-milk mixture.

pour the omelette mixture into the mold

5. Place the pan in a preheated oven for 20-30 minutes (baking time may increase slightly, depending on the oven), temperature 200 degrees. You can also be guided by the golden crust on the surface of the omelette. This crust indicates that the omelette is ready.

Omelette is one of those secret dishes that a person comes into close contact with at a very early age, and therefore the memory of them can then accompany him for many years. First in kindergarten, then at school, sometimes in a summer camp, hospital or sanatorium, everyone had to periodically try the table omelette, which was very characteristic in appearance and taste. Moreover, sometimes this dish could be a real holiday and a salvation from boring and boring porridges, but at the same time, some other cook could make it simply inedible. A correctly prepared omelette simply melted in the mouth and instantly disappeared into the depths of the body, while an incorrect one looked like either a sole or a slimy mass that was impossible to even touch.

I was always surprised that the canteen omelette in most cases was completely different from what was usually prepared at home. The homemade omelet was more like an oiled egg pancake, whereas in kindergarten and school it was tall and fluffy with a very dense consistency inside. Many still believe that the Sadikovsky omelet was made from powdered eggs and milk with the addition of flour, semolina, starch or artificial stabilizers of its structure. Perhaps in some cases this was true, which is why in some catering establishments the omelet turned out to be so inedible.

However, the main difference between a “children’s” omelet is that it is cooked for a longer time and with virtually no oil in the oven, while a homemade omelet is usually quickly fried in a frying pan in butter or vegetable oil. As a result, from the most ordinary eggs and milk without any additional additives, you get a tall, fluffy and porous omelet that holds its shape perfectly and literally melts in your mouth.

I offer you a very simple and many times tested recipe for the most delicious and correct omelet, which turns out exactly like in a good kindergarten. This omelet has the most delicate consistency and the classic delicate taste of eggs and milk, not clogged with other ingredients. And although an omelette takes longer to cook in the oven than in a frying pan, it does not require any hassle, does not burn, and turns out to be as healthy and dietary as possible. This delicious and easy to prepare egg dish is just the perfect delicious breakfast for the whole family!

Useful information How to cook a fluffy omelette in the oven, like in kindergarten - a very simple omelette recipe with step-by-step photos

Lush omelette in the oven

• 7 eggs grade C-0
• 200 ml milk
• 5 g butter
• salt, ground black pepper

COOKING METHOD:

1. In order to cook an omelette in the oven, very fluffy and airy, like in kindergarten, break chicken eggs into a deep bowl.

Advice! To prepare a tasty and healthy omelet, especially if it is prepared for children, it is advisable to use the freshest eggs. To check purchased eggs for freshness at home, you need to put the egg in a glass of cold water. If the egg lies on the bottom, it is very fresh and ideal for an omelet. If the egg floats near the bottom, this means that it is less fresh and it is better to leave it for other dishes. When an egg floats to the surface of the water, it is spoiled and cannot be used as food.

2. Add fresh milk to the eggs.

Advice! If you do not adhere to any diet, it is advisable to use so-called “selected” milk for the omelet, which is sold in the form in which it was obtained from the cow, without first being standardized for fat content. Thanks to this, in most cases it has the best quality, higher fat content and a deep, rich taste.

3. Salt and pepper the eggs to taste and beat vigorously using a regular hand whisk for 2 - 3 minutes until smooth.

4. Thoroughly grease a deep baking dish with butter so that the omelet does not stick to the walls and bottom.

I had a square glass mold 18 x 18 cm, and the omelette turned out quite tall and fluffy. If you take a larger pan, the omelette in it will turn out to be quite flat.

6. Bake the omelette in an oven preheated to 200°C for 30 minutes.