The word omelet in the cuisines of the world refers to a dish made from eggs and milk, or from eggs only. It is essentially the same, but differs both in preparation and in the composition of ingredients, and only eggs are present in all versions.
It is believed that this is a dish of French cuisine. There this dish is prepared from mixed but not beaten eggs. As a rule, it is fried in butter on one side until it thickens, then rolled into a tube or in half and served. Before rolling, you can season it with some filling.
In our country, it is prepared from eggs mixed, often beaten with milk. It is baked both in the oven and in a frying pan at closed lid, on very low heat to become more fluffy. Cooked in this way, it becomes more tender and juicy, and, as already mentioned, more fluffy.
It is also prepared in other countries - Japan, China, Italy, and the Balkan countries. When you travel a lot or visit different countries Due to the type of activity, almost everywhere they serve an omelet for breakfast. Moreover, in many hotels they can fry it for everyone to order, with whatever they want. It can be ordered with ham, sausage, herbs, and tomatoes. And often you even have to stand in line, since there are plenty of people who like to enjoy this tasty and tender dish!
Today I want to offer various options for preparing this favorite dish, and in various options. And since omelettes are loved in many countries, let’s cook them the way they cook in one country or another, and here, of course.
Usually, classic version The preparation requires only two main ingredients - milk and eggs. Therefore, we will consider this simplest and most popular cooking option.
- eggs - 4 pcs
- milk - 120 ml
- salt, pepper - to taste
- vegetable oil for frying - 1 - 2 tbsp. spoons
Preparation:
1. Break the eggs into a bowl, add salt and pepper, and beat with a whisk.
2. Add milk and continue whisking until a homogeneous mixture is obtained.
3. Heat oil in a frying pan, pour in the resulting mixture. Fry over medium heat for 2-3 minutes, then cover with a lid, reduce heat to low and simmer until done.
Recipe for a lush omelette with milk and eggs in a frying pan
We will need:
- eggs - 3 pcs
- milk - 300 gr
- butter - 1 teaspoon
- salt, spices - to taste
Preparation:
1. Break the eggs into a bowl, add milk, salt to taste and spices as desired.
2. Grease a frying pan with high sides butter.
3. Pour the mixture into it and put it on medium heat. Once it has set and a small egg crust forms on the sides of the frying pan, cover it with a lid and reduce the heat to low. Simmer over low heat until done.
To prepare a fluffy omelette, it is best to have a thick-walled frying pan so that the heat in it is distributed evenly. In this case, it will bake well, rise and not burn at the bottom.
If you want to cook more useful option dishes, then it can be baked in the oven. To do this, the sequence of actions is exactly the same. The only thing is that you need to prepare the form in which you will bake the omelette in advance and preheat the oven. Bake at 190 degrees for 12 - 15 minutes, so that it does not brown too much, you can cover it with foil.
Omelette, like in kindergarten “Taste of Childhood”
Omelette can be cooked not only in a frying pan. They also bake it in the oven. It is considered to be healthier and less caloric.
This dish dietary nutrition, it can be used by children, adults with diseases of the gastrointestinal tract, and people on a diet.
It was also prepared when we were very little and went to kindergarten. From there, from childhood, many fell in love with him and still love him to this day.
We will need:
- egg - 5 pcs
- milk - 250 ml
- butter - for greasing
- salt - to taste
Preparation:
1. Break eggs into a bowl. Add milk and salt, beat with a fork (but not too much).
2. Grease a baking dish of appropriate size with butter. Pour the egg mixture into it and cover with foil.
3. Preheat the oven to 190 degrees. Place the pan in the oven and bake for 12 - 15 minutes.
4. Allow the finished omelette to cool slightly, then cut into portions and serve.
Video on how to cook an omelette with tomatoes and cheese in the oven
Based basic recipe You can make an omelette with other ingredients. And it will be no less tasty. And here is one of the recipes that we specially recorded for this article.
It not only tells and shows you how to do everything, but also gives you the three main secrets to making it with a lot of holes in it. Thanks to this, the omelette rises well. And literally eaten in one sitting.
It is filling, nutritious and always lifts your spirits at breakfast. It also gives you strength for the whole working day.
Try this recipe. Surely you will like it!
With milk and eggs with zucchini
We will need:
- eggs - 4 pcs
- milk - 0.5 cups
- zucchini - 1 piece (small)
- salt, pepper - to taste
- greens - for serving
Preparation:
1. Cut the zucchini into small cubes. If it is young, then the skin can be left. If the skin is rough, then it must first be cleaned.
2. Heat the oil in a frying pan and lightly fry the chopped zucchini in it. Then close the lid and simmer until done. The degree of readiness is determined by personal preference.
3. Meanwhile, beat the eggs with milk and salt using a fork or whisk. Add ground black pepper if desired.
4. Pour the finished zucchini with the egg mixture and cook covered over low heat for 5 - 6 minutes.
5. Transfer the finished omelette to a plate and sprinkle with chopped herbs. Enjoy eating!
The omelet turns out appetizing and delicious!
With bell peppers and tomatoes
We will need (for 2 - 3 servings):
- eggs - 5 pcs
- bell pepper - 1 piece
- tomato - 1 pc.
- butter - 30 g
- fresh parsley or dill - 4 - 5 sprigs
- salt, pepper - to taste
Preparation:
1. bell pepper wash and remove stems and seeds, then cut into small strips.
2. Cut the tomatoes into small slices or cubes.
3. Fry the pepper and tomato in butter until all the liquid has evaporated.
4. Finely chop the greens and add to the vegetables.
5. Break the eggs into a bowl and mix with a fork, but do not beat them. Add salt and pepper to taste.
6. Add eggs to the vegetable mixture, stir and fry in a frying pan until cooked.
7. Fold the finished omelette in half, place on a plate and serve, sprinkled with chopped fresh herbs.
It can also be prepared with only one of the vegetables.
Omelette with cheese
We will need (for 2 servings):
- eggs - 4 pcs
- feta cheese – 80 gr
- bell pepper - 0.5 pcs
- butter - 40 g
Preparation:
1. Beat the eggs with a fork. Grate the cheese.
2. Mix eggs with cheese and pepper cut into small cubes.
3. Heat a frying pan, put butter on it, and add the resulting mixture. Fry until done.
4. Fold the finished omelette in half. When serving, sprinkle with chopped herbs.
With spinach and cheese in the oven
It may take a little more time to prepare this option than usual, but with this recipe you can add variety to your everyday breakfast.
We will need:
- eggs - 4 - 5 pcs
- milk - 2/3 cup
- spinach – 50 g
- onion - 1 pc.
- hard cheese - 100 gr
- vegetable oil - for frying
- spices, salt, pepper - to taste
- any nuts - for serving
Preparation:
1. Separate the yolks from the whites. Beat with a fork, then add the yolks, spices and milk. Mix well until smooth.
2. Peel the onion and cut into small cubes.
3. Heat the oil in a frying pan and fry the onion over low heat until slightly golden brown.
4. Rinse the spinach thoroughly, drain and dry with paper towels. Add to the onion and simmer over low heat for 3-4 minutes until it softens slightly.
5. Grate the cheese onto coarse grater. Reserve two tablespoons for serving.
6. Place the onion and spinach in a mold of the appropriate size. Sprinkle with cheese. Pour the egg mixture over everything.
7. Bake in an oven preheated to 180 degrees for 20 - 30 minutes, that is, until done.
8. Ready dish cut into portions
9. Serve sprinkled with remaining grated cheese and chopped nuts.
Simple recipe with cottage cheese
We will need;
- egg - 4 pcs
- cottage cheese - 250 gr
- butter - 50 g
- green onions
- salt - to taste
Preparation:
1. Rub the cottage cheese through a sieve and add salt.
2. Break the eggs into a bowl and beat with a fork.
3. Mix cottage cheese with eggs until smooth. Add chopped green onions.
4. Heat the frying pan, add the butter and spread the mixed mixture into it in an even layer. Fry over low heat, covered, until done.
Sweet with honey and nuts
This delicacy will please everyone without exception. Both adults and children eat it with pleasure.
We will need:
- eggs - 2 pcs
- milk - 1 tbsp. spoon
- sour cream - 0 gr
- biscuit - 20 g
- honey - 1 tbsp. spoon
- nuts - 1 tbsp. spoon
- butter - 1 tbsp. spoon
- salt - a pinch
Preparation:
1. Cut the biscuit small cubes size 6 - 8 mm. Add nuts and honey diluted with hot milk to it.
3. Break the eggs into a bowl and beat with a fork. Add sour cream and salt. Mix.
4. Heat a frying pan, put butter on it, let it melt.
5. Then pour in the egg mixture, stir and fry over low heat until the mixture thickens.
6. Place biscuit on top of the omelette - nut filling and fry until done, covering briefly with a lid.
7. Serve warm.
Now let's look at how omelette is prepared in different countries of the world. And let's start with Russia.
In the old days in Rus' it was prepared from eggs mixed with milk, various cereals, flour or grated potatoes. And it was called drachena. Sometimes the drachena was prepared from a more liquid component and looked more like an omelette, and sometimes it was denser and more like a flatbread.
Let's look at some of them.
Drachena curd
it's the same sweet option Russian omelette.
We will need:
- eggs - 4 pcs + 1 pc
- cottage cheese - 500 gr
- sugar 2/3 cup
- flour - 2 tbsp. spoons
- butter or ghee - tbsp. spoons
Preparation:
1. Separate the whites from the yolks. Grind the yolks thoroughly with sugar. Leave a little sugar for sprinkling. Beat the whites into a thick fluffy foam.
2. Rub the cottage cheese through a sieve. Add mashed yolks, melted butter and whipped whites
3. Grease a baking dish with butter and sprinkle with flour, place the resulting mixture in an even layer.
4. Brush with egg, sprinkle with a small amount of reserved sugar and bake in an oven preheated to 180 degrees.
5. Bake for about 20 minutes until the drachena is browned.
6. Serve with jam, butter or sour cream.
Drachena with cheese
We will need:
- eggs - 8 pcs
- hard cheese - 100 gr
- milk - 1 glass
- butter or ghee - 3 tbsp. spoons
- small wheat bun
- salt - to taste
- greenery
Preparation:
1. Cut the crusts off the bun and cut it into small cubes. Pour milk over it and wait until the bread has completely swollen.
2. Separate the whites from the yolks.
3. Add yolks, 80 grams of grated cheese and salt to the bread crumb, mix everything thoroughly.
4. Beat the whites into a fluffy thick foam using a mixer and add to the resulting mixture.
5. Grease a baking dish with oil and spread the resulting mixture into it in an even layer. Sprinkle the remaining grated cheese on top and drizzle with melted butter.
6. Preheat the oven to 170 degrees and bake the drachena until golden brown.
7. Serve immediately hot, pouring oil over it and sprinkling with chopped herbs. Drachena settles quickly, so eat it right away.
Drachena with millet porridge
This Russian omelet can be prepared if you have some porridge left over from dinner.
We will need:
- egg - 4 pcs
- milk - 1/3 cup
- millet porridge (or rice) - 150 g
- butter - for frying
- salt - to taste
Preparation:
1. Break the egg into a bowl, add salt to taste, add milk and whisk thoroughly with a fork or whisk.
2. Add crumbly porridge and mix well until smooth.
3. Grease a baking dish of the required size with butter and spread the resulting mixture in an even layer.
4. Bake in the oven preheated to 190 degrees until cooked for 7 - 10 minutes.
5. Serve with butter.
French omelette
The preparation of this dish in France is very meticulous. There is even an opinion that a real French chef must be able to cook a real omelet before all other dishes.
Probably only in France should there be a special frying pan for its preparation, in which nothing else is cooked.
A special feature of the preparation is that the products do not contain milk. The French version should not be fluffy, so the eggs are not beaten and it is not covered with a lid when cooking. Fry it on one side only. And when it becomes almost ready, it is rolled up into a tube.
If it is prepared with filling, then it is added immediately before it is time to wrap the finished omelette in a tube. All preliminary procedures with filling, such as frying, stewing, etc., are carried out separately.
We will need:
- eggs - 3 pcs
- butter - 40 g
- salt - 1/4 teaspoon
- ground black pepper 1/4 teaspoon
Preparation:
1. Break the eggs into a bowl and beat lightly with a fork, making sure that no foam forms.
2. To prepare the dish, it is best to have a frying pan with a thick bottom so that the heat is distributed evenly. Warm it over the fire and add oil. Wait until the butter melts and immediately pour in the egg mixture.
3. After two minutes, sprinkle evenly with salt and pepper. During frying, the pan should be shaken slightly to prevent the base from over-cooking. Fry over medium heat until the edges turn golden brown. The middle will remain slightly viscous.
4. When ready, fold the two edges towards the center. Allow to stand for 15-20 seconds, then fold in half.
5. Transfer the omelette to a plate and serve with fresh vegetables and greens.
As mentioned above, the French also prepare it with various fillings. Moreover, each province has its own signature filling. So in the Alps they use their famous cheeses as a filling, in Normandy apples, in Provence chestnuts, in Poitou - of course, truffles. But in Savoy I add cracklings, to my great surprise.
But when adding the filling, remember that the filling should not be mixed with the eggs. It is added only at the very end, before it is time to roll the omelette into a tube. In this case, the filling saturates it well with its aromas, and it turns out incredibly tasty.
French omelette with cheese and vegetables
This recipe is a little more complicated than the first one. But it’s more difficult only in terms of the number of ingredients. Surprising everyone at home and preparing such a breakfast will not be difficult at all.
Is not it. beautiful, tasty, appetizing and very simple!!!
Frittata - traditional Italian omelette
We will need:
- egg - 4 pcs
- hard cheese - 50 g (parmesan)
- cherry tomatoes - 5 - 6 pcs
- bell pepper - 0.5 pcs
- leek - 1 piece
- olive oil - 1 tbsp. spoon
- thyme - 2 - 3 sprigs
- salt, pepper - to taste
Preparation:
1. Break the eggs into a bowl and beat with a fork.
2. Grate the cheese on a medium grater. A very tasty frittata is made using Parmesan cheese. In principle, this cheese is mainly used in the preparation of traditional frittata. But if there is no such cheese, then you can use any hard cheese.
3. Cut cherry tomatoes into halves or quarters, remove seeds and liquid. Let dry for 15-20 minutes. One of the features of preparing an Italian omelet is that all the fillings that are added during the frying process should not contain liquid.
4. Cut the leek into thin half rings, you will need a piece of 7 - 10 centimeters. Fry it in olive oil.
5. Grease a separate frying pan with a thick bottom, pour in the beaten eggs, and fry over low heat.
6. After two minutes, the bottom layer of the frittata will begin to bake, then you can add salt and pepper. Then evenly lay out the fried onions, leeks, tomatoes and chopped peppers.
7. Then close the pan with a lid and cook until done. To avoid burning, you can shake the pan lightly.
Often at this stage, the form with the omelette is transferred to the oven and baked there until ready.
You can prepare a frittata with with different fillings- this includes various vegetables, meat products, and of course with traditional Italian pasta.
Spanish potato tortilla with tomatoes
In Spain they prepare their own omelette, and as you already understood, they prepare it using potatoes. If you have boiled potatoes left after dinner, then it’s time to prepare a Spanish tortilla for breakfast.
We will need:
- egg - 4 pcs
- boiled potatoes - 1 piece (large)
- tomato - 1 pc.
- olives - 4 - 5 pcs.
- Provençal herbs - 1 tbsp. spoon
- fresh dill - 1 tbsp. spoon
- olive oil - for frying
- salt, pepper - to taste
Preparation:
1. Cut the boiled potatoes and tomatoes into cubes and fry in heated olive oil in a frying pan.
2. While the vegetables are frying, break the eggs into a bowl, add salt and pepper to taste and lightly whisk them until smooth.
3. Add Provençal herbs and stir again.
4. Pour the egg mixture over the vegetables. Cut the olives into halves, place on top and sprinkle with chopped dill.
5. Fry over medium heat for 2 - 3 minutes, then reduce the heat to low and cover with a lid. Fry until done.
6. Serve sprinkled with herbs.
Bulgarian recipe with pepper and cheese
Omelette can be cooked both in a frying pan and in the oven.
We will need (for 2 servings):
- eggs - 4 pcs
- butter - 40 g
- bell pepper - 1 piece
- feta cheese – 50 gr
- parsley - 3 - 4 sprigs
- salt, pepper - to taste
- vegetable oil - for greasing
Preparation:
1. Cut the bell pepper into strips and lightly fry in butter.
2. Grate the cheese.
3. Break the eggs into a bowl, mix with a fork, no need to beat. Add grated cheese and fried pepper, stir.
4. Pour the mixture into a frying pan greased with vegetable oil or onto a baking sheet if you are baking the dish in the oven. Fry or bake until done.
5. Fold the finished omelette in half, place on a plate and sprinkle with chopped parsley.
If it was baked in the oven on a baking sheet, then it should be cut into squares, after which each should be folded in half into a triangle. Then serve on a plate, sprinkled with herbs.
German omelette with potatoes and cheese
We will need:
- eggs - 3 pcs
- potatoes - 1 pc.
- cheese - 60 -70 gr
- parsley - 3 - 4 sprigs
- salt - to taste
- vegetable oil - for frying
Preparation:
This dish can be prepared either with boiled potatoes, and with fresh. How to cook from boiled vegetable we already looked at it when we prepared the Spanish tortilla. Therefore, we will use fresh potatoes in this recipe.
1. Cut the peeled potatoes into small cubes and fry until done in a small amount vegetable oil. Add salt to taste.
2. Beat the eggs in a separate bowl using a fork. Add cheese cut into small cubes. Add a little salt and pour over the fried potatoes.
3. Bring to readiness. Serve sprinkled with chopped herbs. A thin omelette can be rolled into a roll.
With carrots in Polish
We will need:
- eggs - 2 pcs
- milk - 20 ml
- butter - 20 g
- carrots - 1 pc.
- lettuce leaves
- parsley - 2 - 3 sprigs
- salt - to taste
Preparation:
1. Cut the carrots into strips.
2. Sauté carrots in some butter.
3. Beat the eggs together with salt using a fork. Fry in a separate frying pan with the remaining butter.
4. Place lettuce leaves, carrots on the entire surface of the omelette and roll it into a roll.
5. Serve with melted butter and sprinkle with chopped herbs.
In the same way, you can use tomatoes as a filling. They need to be fried in the same way, and then wrapped in a fried omelette.
Romanian omelette with corn
We will need:
- eggs - 4 pcs
- milk - 60 ml
- butter - 20 g
- canned corn - 300 gr
- cherry tomatoes - 5 pcs
- fresh greens
- salt - to taste
Preparation:
1. Drain the liquid from the corn and fry in a small amount of butter, salt to taste.
2. Mix eggs with milk and salt, whisking the mixture with a fork.
3. Combine the corn with the egg mixture, place cherry tomatoes on top and fry in the remaining oil in a frying pan. Or you can bake it in the oven.
4. Place the finished dish on a plate and sprinkle with chopped herbs and corn.
Japanese tamago-yaki
- egg - 3 pcs
- soy sauce - 1 tbsp. spoon
- sugar - 1 teaspoon
- salt - to taste
- vegetable oil - for lubrication
Preparation:
To prepare an omelet, the Japanese use a special rectangular frying pan. This is necessary in order to roll it up. It is in the form of a roll, cut into circles and served to the table.
1. Beat eggs with a fork, add soy sauce, sugar and salt. Mix the mixture thoroughly.
2. Grease a frying pan with oil and pour in the egg mixture in a thin, even layer. Wait until it sets, about 5 minutes, then roll it into a roll, moving it to one of the edges. You can help twist it with a silicone spatula or bamboo sticks.
3. Grease the pan again and pour a new layer, letting it flow under the roll. Let it fry and roll it again.
4. In this way, pour out all the dough and roll everything into one roll.
5. Then carefully transfer the roll to a bamboo mat for rolling the rolls and compact it slightly, setting the desired shape.
6. Serve by cutting into pieces 2 - 3 cm thick.
This recipe calls for adding it to the egg mixture. soy sauce, But Japanese omelette You can also cook it simply from a mixture of eggs and salt. You can also add to it various fillings. To do this, you need to mix them with eggs and pour them all together into the frying pan.
In Japan they also prepare another omelette - omurice. It is prepared easily and simply. To prepare it, fried rice is poured with beaten egg and fried until cooked. Omurice is often prepared with the addition of chicken or meat. The peculiarity of serving is that it is eaten with ketchup.
Thai omelette
The peculiarity of preparing this option is that it is prepared with the addition of fish sauce. To be honest, I have never tried this, but those who have visited Thailand say that the dish is very tasty.
We will need:
- eggs - 2 pcs
- fish sauce- 1 teaspoon
- lime or lemon juice - 1 teaspoon
- peanut butter - 1 tbsp. spoons
- ground pepper white - 0.5 teaspoon
Preparation:
1. Beat the eggs with a fork or whisk, add fish sauce, lime or lemon juice and pepper. Mix everything until smooth.
2. Heat the oil in a frying pan and pour the egg mixture in an even layer.
3. Wait until the omelette sets, then roll it in half or into a roll and serve in portions.
When frying, try not to let it overcook. The inside should be very tender and not dry. If desired, you can add various fillings to the omelette.
Features and secrets of cooking omelet
Having considered today various recipes preparing an omelet, let's take a closer look at the basic rules for its preparation.
- Eggs for cooking must be of high quality and fresh. Since it bakes very quickly and the cooking time is very short, this is a basic rule.
If you shake an egg, the yolk in a stale egg will dangle. Also, if you put such an egg in water, it will float up. It is better not to use such eggs for cooking.
- Eggs should not be beaten with a mixer. This makes them too airy, and the omelette will turn out brittle and not so tasty.
- Beat the eggs with a fork or whisk, but no foam should form.
- In some recipes, the eggs are separated into whites and yolks, and everything is beaten separately. As a rule, the yolks are simply mixed, and the whites are whipped into a strong foam.
- It is better to remove the eggs from the refrigerator in advance and shake them when they are at room temperature.
- In Europe, as a rule, milk is not added at all.
- We add milk. And when milk is present in the ingredients, they often use recipes where the ratio of milk and eggs is one to one. To avoid mistakes, milk is measured using egg shells.
- A tastier omelette will be obtained from milk with a large amount of fat; milk with a fat content of 3.2% is considered ideal.
- The milk that we add to the eggs should be either slightly warm or at room temperature.
- As a rule, no flour is added. But sometimes there are exceptions, especially when they want to get a dish with a denser consistency. We did not add flour anywhere in today's recipes.
- Also, no baking soda or baking powder is added. Someone adds, believing that this way the omelette will rise better. It will rise anyway if you follow the proportions and cook according to the recipe, where it should turn out fluffy.
- In European countries, olive oil is most often used for cooking.
- In our country, we mainly use butter or ghee to grease a frying pan or mold. It makes the dish tastier and more aromatic.
- A frying pan for frying an omelette should have thick walls; this way it will cook more evenly and it will not burn. As a last resort, you can fry it in a non-stick frying pan.
- If you want it to be fluffy, do not open the lid or oven door during the entire cooking process. Otherwise it will fall off.
- Sometimes the omelette needs to be turned over. How to do it? Prepare a glass lid the size of the frying pan. When it's browned on one side, cover the pan and turn it over. After that, put the frying pan back on the fire, if necessary, grease the bottom with oil, and carefully drag it.
- The filling in it can be anything. And this can be perfectly observed in today’s recipes. The only thing that is not in today's recipes is meat products. Although they can also be actively used. So, for example, in famous recipe Bavarian omelette, which is not in our article - there are Bavarian sausages.
- Therefore, ham, bacon, sausage, frankfurters, sausages, chicken and meat can be added to almost all recipes.
- The dish can also be sweet. And today we looked at two such recipes.
- In fact, there can be many more recipes. The most important thing is not to be afraid to use your imagination, and then you can come up with the fillings yourself!
- Omelette can be cooked in a frying pan, in the oven, in the microwave, in a double boiler and in a slow cooker. There are also recipes where the egg mixture is placed in a baking bag and then boiled in a saucepan with hot water until ready. Boiled and baked options are considered healthier and more dietary.
Now that you and I have learned all the secrets of preparing a delicious dish, and can also prepare any option, we have a lot of ideas for delicious hearty breakfast. And I think that now the whole family will be happy to eat a new omelet every morning!
Bon appetit!
Ecology of consumption. Food and Recipes: Originating in France, this simple and tasty dish travels around the world, acquiring new components and changing beyond recognition
Omelet translated from French means an egg mass fried on both sides.
Originating in France, this simple and tasty dish travels around the world, acquiring new ingredients and changing beyond recognition.
Let's reveal classic recipe omelette. Parisian chefs believe that there should be no liquid in this dish. However, according to many gourmets, milk and meat broth They harmonize wonderfully with vegetables and meat in the dish.
A classic omelette can be made with the most different ingredients, but the cooking method is approximately the same. Original French dish It looks a little unusual for us - it’s not a fluffy, tall mass, but a kind of egg pancake.
It can be rolled in half or into a roll. It is prepared in several stages: first, the mash is set in a frying pan, after which it is sent to the oven until cooked.
Basic rules for preparing a classic omelet:
1. Take one or two eggs per person.
2. The egg mass does not need to be whipped into foam - just stir it well with a fork. However, if the recipe requires separating the whites from the yolks, the first ones need to be whisked into a strong foam.
3. The amount of milk should be equal to the volume of eggs. For greater accuracy, measure milk using broken egg shells.
4. It is best to cook an omelet in a thick-walled container.
5. Herbs open up delicate dish very full, especially the omelet “loves” parsley.
That's all, all the secrets have been revealed, it's time to start bringing the masterpiece to life!
Classic omelette with flour
If you can't get high fluffy omelette, add a secret ingredient to the recipe - wheat flour. It will allow you to cook a dense, high layer of scrambled eggs.
Ingredients:
4 eggs
a glass of milk
one tablespoon of vegetable or butter
one large spoon of wheat flour
salt, white or black pepper (to your taste)
Cooking method:
In the present traditional omelettes The whites and yolks must be beaten separately, so prepare two bowls and separate the egg components from one another. Be sure to wash your eggs before doing this. Beat the whites with a mixer or whisk until a stable transparent foam appears. Using a fork, beat the yolks until white. Combine the beaten whites and yolks together. Stir the mixture with a whisk, whisking lightly. Add milk to the mixture in a stream at the rate of half the norm per egg. This is a proven proportion of liquid for a classic omelette with flour.
Instead of milk, you can add cream or sour cream and even kefir to the egg mixture. And also meat or fish broth, depending on the filling of the dish. To give the omelette a denser consistency, you can add sifted wheat flour or semolina. This recipe dictates that the egg mass should be left for a quarter of an hour to swell. Salt and pepper to taste. Heat the pan properly. Melt the butter, let it spread but not boil. Pour in the egg mixture and cover with a lid.
When the surface of the omelette begins to set, carefully use a wide spatula to pry it up from the bottom. The cooked omelette should easily separate from the pan. Place a spatula under the omelette layer. Use a second spatula to press it down on top and quickly flip it over. It doesn’t take much time to prepare the fried but tender dish - in 3 minutes the omelette will be ready.
Classic French omelette
Incredible gentle recipe scrambled eggs! The taste is so luxurious that spices and herbs will only upset the perfect balance of eggs and butter. Give preference to white pepper as a seasoning.
Ingredients:
chicken egg - 3 pieces
butter - 40 grams
spices (salt, ground white pepper) - optional
Cooking method:
Take a medium-sized frying pan and melt about 50 grams of butter in it over the lowest heat - it should melt, but not sizzle. Meanwhile, crack 3 eggs into a bowl and beat them lightly with a whisk or fork until smooth. Add hot butter into the egg mixture prepared in this way in a thin stream, stirring constantly so that the eggs do not curdle prematurely. Leave a little oil on the surface of the pan to cook the omelette. Salt and pepper (white pepper) to taste. Pour the finished mixture into a frying pan and heat over low heat until the edges of the omelette begin to turn white.
Use a spatula to grab the edge and very carefully, since the structure of the omelette is very delicate, start using the same kitchen appliance roll it into a neat roll. There is no need to wait until the top of the omelet is ready; fold it exactly at the moment when the edges just turn white. While you are rolling it, it has time to cook on the inside and remains uncooked on the outside. Place the omelette over the edge of the pan onto a plate, seam side down. Serve with tomato slices, cucumbers, sweet peppers and herbs.
Classic French omelette with mushrooms
Champignons, leeks, Bell pepper- a wonderful mixture of aromas and tastes perfectly complements this recipe for a delicate milk omelet.
Ingredients:
eggs - 2 pieces
20 milliliters pasteurized milk
salt and pepper to your taste
champignons - 3 pieces
leek - 1 stalk
3-4 lettuce leaves
30 grams hard cheese
1/2 sweet pepper
For frying:
large spoon of butter
Cooking method:
Cut the white stalk of the leek into rings, and the washed champignons into thin slices. Take the cheese to your taste and grate it on a coarse grater. Simmer the onion in a frying pan for a couple of minutes, then add the mushrooms and fry everything for a few minutes. Cut the washed and dried lettuce into strips and the pepper into thin strips. Beat the eggs lightly with a fork, add a portion of milk, salt and pepper a little, add chopped herbs and mix.
In a frying pan about 18-20 centimeters in diameter, melt the butter until liquid. When it stops sizzling and foaming, slowly pour in the egg mixture and spread evenly. When the surface of the omelette is still a little liquid, place the filling on top and sprinkle with cheese. Fold the finished omelette in half, wrapping lettuce and pepper in it. Place the classic French omelet with mushrooms on a plate and add fresh vegetables.
Classic Italian omelette frittata with zucchini
Each country has its own traditional recipe omelette. In Italy, this is a frittata - a tender mixture of eggs with vegetables and cheese.
Ingredients:
6 chicken eggs
2 zucchini or zucchini
1 red onion
2 cloves of garlic
100 grams grated parmesan
2 tablespoons olive oil
a pinch of Provençal herbs mixture
Cooking method:
Peel young zucchini, onion and garlic. Cut the first two vegetables into thin slices, and chop the third very finely. Heat a thick-walled frying pan with oil, saute the onion in it for a couple of minutes, add garlic and sprinkle Provencal herbs. Add the zucchini and fry for two minutes on each side.
Beat the eggs with half the grated Parmesan and add to the zucchini. Season the vegetable mixture with salt and pepper, then reduce the heat and simmer for five minutes. Preheat the oven to 180-200°C. Sprinkle the omelette with the remaining Parmesan and place in a hot oven for 1-2 minutes. Determine the readiness of the dish by the cheese crust: as soon as it becomes golden, you need to take out the frittata, otherwise its amazing delicate consistency will disappear. Serve breakfast hot with toast white bread.
Classic French omelette with cheese
Parmesan cheese is ideal for this dish, but if you don’t have it, it doesn’t matter - replace it with radomere, maazdam or any other that suits your taste in this recipe.
Ingredients:
quail egg - 9 pieces
milk - 9 teaspoons
cheese - 50 grams
butter - tablespoon
freshly ground black and white pepper - a pinch
Cooking method:
Break the eggs one at a time into a bowl and stir them with a fork. Pour in the milk and whisk everything again. Heat a thick-walled frying pan and throw in a piece of butter, enough to fry scrambled eggs. Once the butter stops foaming, pour in the egg and milk mixture and stir with a spatula 2 times at 5 second intervals. This way the omelette will stick faster on all sides.
A minute before it is fully cooked, sprinkle the surface of the dish with grated cheese and cover with a lid for half a minute. Fold the prepared hot omelette in half cheese crust inside. Serve it hot, garnished with fresh vegetables.
French omelette with mung bean
Delicious pea sprouts are incredibly tasty, tender and original in taste. Without them this french recipe will lose its flavor.
Ingredients:
butter - 35 grams
milk - 20 milliliters
onion feather - a small bunch
cherry tomatoes - 5 pieces
Grated Parmesan - 50 grams
mung bean pea sprouts - 1/4 cup
Cooking method:
Break the eggs one at a time into a bowl. Pour in the milk and lightly stir the mixture with a whisk. Add a pinch of salt, the same amount of ground white pepper and mix thoroughly again until smooth. Melt a couple of tablespoons of butter in a frying pan (at maximum temperature), reduce the heat to medium and pour the egg mixture onto the dishes.
Meanwhile, cut the green onions into rings and cut the cherry tomatoes in half. After the bottom of the omelette is fried and the surface remains runny, place cherry tomatoes, some green onions and mung bean sprouts on the surface. Sprinkle with grated Parmesan, fold the omelette in half and transfer to a serving plate. Decorate the top with the remaining mung bean leaves green onions and serve. 
Baked traditional omelette
Do you remember how tall and delicious omelette Was it served in a pioneer camp or school canteen? Fluffy, with a thick baked crust, smooth and tender. Let's learn how to cook this recipe together.
Ingredients:
10 eggs (large)
half a liter of milk
40 grams of butter
level teaspoon of salt
For baking:
large spoon of butter for greasing the pan
thick walled rectangular baking dish
Cooking method:
Beat a dozen eggs into a deep container and pour in the milk.
Whisk the mixture until smooth, but do not whisk.
Salt the egg mixture and grease the pan with butter.
Preheat the oven to 200 degrees and place the mixture on the middle shelf, bake for exactly half an hour.
For the first 20 minutes, do not open the oven door and try not to make too much noise - the omelet is very capricious.
Cut the finished dish into pieces and place a piece of butter on top. published
Cook with love! website
Bon appetit!
Join us on
Such a well-known and popular dish today called “omelet”, which is of French origin, does not actually contain milk. The classic recipe for this dish consists of lightly beaten eggs, fried in a frying pan with the addition of a small amount of oil. Such additional ingredients, like milk, flour or starch, as well as some others, which are often used in our time and in our country, were not used when creating an omelet. However, today a lot has changed and almost every kitchen in the world prefers to add something of its own to various recipes for preparing many famous dishes. What is the classic recipe for making an omelet with milk?
Some rules for preparing an omelet with milk
Who and when decided to add milk to the omelette can hardly be reliably known, however, most chefs believe that the taste of this dish only benefits from this. However, you also need to know how to cook an omelet with milk. It is important to consider the following nuances:
- The ratio of milk and eggs should be the same. It is in order not to make mistakes and to be as accurate as possible, many chefs advise measuring the amount of milk in an omelet using the shells of the eggs that make up it.
- Milk temperature. It is best to warm milk intended for omelettes slightly before adding it to the egg mixture.
- Egg quality and preparation. Eggs used for omelettes, naturally, must be very fresh and of high quality. It is also worth remembering that they should only be beaten with a fork or whisk and never use a mixer for this, as it will make the egg mass too airy. Egg whites and yolks can be beaten separately from each other.
- The need to add flour. In fact, it is not at all necessary to add flour to the omelette; moreover, it is not even recommended to do so, since as a result the tenderness of the dish may be lost. However, if you like a thick omelette, then you can add a few tablespoons of flour to the egg-milk mixture.
- Butter. It is mandatory when preparing an omelet, but it is added to it only during the frying process. Before pouring the omelette into a hot frying pan, coat it well with butter. Also, pieces of it must be placed under the prepared omelette when its consistency becomes solid.
- What to add to an omelet. Meat ingredients (such as ham, sausage, lard, etc.) go perfectly with an omelette, and it can also be supplemented herbs– basil, marjoram, cilantro, dill, parsley, celery.
- Where to cook an omelette. It is customary to cook it in a regular frying pan, but the dietary version for small children and sick people is better done in a double boiler or in the oven.
How to cook the simplest omelet with milk
This omelet is extremely easy to prepare and can be enjoyed even by a small child, since it not only does not contain ingredients harmful to children, but even has particular benefits for the development of a growing body.
- eggs - 3 pieces;
- milk – 6 tablespoons;
- salt – 1/3 teaspoon;
- butter – 50 grams.
Break the eggs into a bowl and beat them with a whisk or a simple fork. This must be done for at least half a minute. As a result, you should get a homogeneous mass of proteins and yolks. Pour milk into the eggs, add salt and mix the mixture well.
Heat the frying pan, reduce the heat to medium and melt a little butter in it, distributing it evenly over the entire frying surface. Pour the egg-milk mixture into the pan and stir to distribute it evenly. When the omelette is browned on the bottom side, it must be turned over and brought to readiness over low heat, covering the pan with a lid.
The omelette is served by cutting into portioned pieces, and sprinkled with finely chopped herbs on top.
How to make a classic omelet with milk tastier
If you have time and want to do it for real holiday dish, then an omelet prepared according to a special recipe is quite suitable for this.
It will require the following ingredients:
- eggs – 6 pieces;
- milk – ½ cup;
- flour – 2 tablespoons;
- starch - 1 tablespoon;
- salt – 1/3 teaspoon;
- butter – 50 – 100 grams;
- lard, ham, sausage – 50 grams each;
- onion – 2 – 3 pieces;
- hard cheese – 50 grams.
In order to prepare such an omelet you need:
Divide the eggs into yolks and whites, then beat them separately from each other in a separate, pre-chilled bowl. Initially, you need to beat the yolks, adding a little milk to them (for each yolk - half a shell of milk), and then work on the whites, since they settle quickly. And this should be done in one direction so that they do not extinguish themselves.
Carefully, little by little, pour the yolk-milk mass into the whites and mix very carefully with a spoon in the same direction in which the whites were beaten. Add pre-sifted flour and starch to the mixture and add some salt to the mixture.
Heat the frying pan and grease it with butter, then add small pieces of lard, ham or sausage and fry them over medium heat on both sides. Remove them from the frying pan and fry finely chopped onion in the remaining fat. When it’s ready, put the meat pieces in the frying pan and pour the egg omelet mixture over everything. Cook over low heat under the lid, periodically lifting the edges of the omelette and placing small pieces of butter under it. 5 minutes before ready, sprinkle the omelette with grated cheese. Serve garnished with herbs.
Omelette is a wonderful dish because it contains a lot useful substances– vitamins, macro- and microelements, amino acids, and also allows you to regulate cholesterol balance in the blood. Introduce omelet into your usual diet and enjoy its taste.
It's true - the omelette was born in France. The dish was quickly appreciated by the hostesses and professional chefs all over the world. And now the “national” classic omelet recipe can be found in Italy, Austria, and many other places.
Let's start with the basis of all omelettes on earth - the classic french omelette. The beauty is that it contains nothing but eggs and salt. But who said it’s not tasty when it’s also served with true French charm – in the form of a roll?
The following will help you feel like you are in France:
- eggs - take three pieces;
- enough butter to cover the bottom of the pan with melted butter;
- salt - as much as you think is necessary.
While the butter is melting in the frying pan (making sure it doesn’t burn), break the eggs into a bowl and beat. You don't need a mixer, just use a whisk or a regular fork. Add some salt to the egg mass.
Add the melted butter to the eggs and work with a whisk a second time. Then pour the egg-oil mixture onto hot frying pan. As soon as we notice that the edges have begun to lighten, we roll the omelette like a pancake directly in the frying pan (with a tube or a triangular envelope). It will be surprisingly soft and tender.
With milk in a frying pan
By adding milk, you can make a lace omelette: it will turn out lacy, with many holes.
For a dish that resembles a lace napkin, and at the same time quite lush, we will need:
- eggs - take four pieces;
- milk - a third of a glass is enough;
- fresh tomato – one medium vegetable is enough;
- dill greens - at least two sprigs;
- salt - use your taste;
- vegetable oil (refined so that there is no unnecessary smell) - calculate the amount so that the oil does not float in the pan, but covers its bottom with a thin layer.
First of all, we deal with tomatoes and dill. We chop both as finely as we can.
We put the frying pan to heat up over low heat, and in the meantime, break the eggs into a bowl, add some salt and begin to beat them. We work until foam appears.
Now pour it into the frying pan sunflower oil: Let it heat up well too. And we just have time to add milk, tomato and dill to the eggs. And beat it all again.
You can pour the egg-vegetable mixture into a frying pan. Literally for half a minute we turn on the fire under it at full strength, cover the omelet with a lid and reduce the power of the fire to a minimum.
An omelet with milk in a frying pan is ready when the top thickens and when you try to tilt the frying pan it does not “float” in the direction of the tilt
Cooking in Austrian style
The Austrians came up with the idea of making a dessert out of an omelet. More precisely, this is the work of the hands and imagination of the cook of the Austrian Emperor Franz Joseph Ⅰ. Somehow the ruler was seriously hungry and did not want to wait long for a meal. Therefore, the cook quickly built a sweet omelette with apples. It was called "Kaiserschmarrn with apples" (imperial hash).
Let's try to prepare the same one from:
- eggs (you need fresh, ideally homemade) - two pieces;
- apple - large and juicy;
- milk - at least four tablespoons;
- granulated sugar - take one tablespoon;
- flour - a couple of tablespoons without a “cap” is enough;
- vanilla – ½ teaspoon;
- cinnamon (ground), powdered sugar- a bit of everything;
- butter - at least 30 grams.
Break the eggs, separate the yolks and whites into different containers. Add some salt and beat with a mixer. Soon the mass will begin to foam, and we introduce sugar little by little, continuing to beat. As a result, we get a thick foam in which the sweet crystals have completely dissolved.
Replacing granulated sugar with powdered sugar will help speed up the process.
Combine the yolks with milk, flour and vanilla. It turns out to be a kind of dough. All that remains is to add the sweet protein foam and mix.
Cut the apple, freed from the skin and core, into thin slices. (You can also use apple slices preserved in sweet syrup).
Grease the already heated frying pan with a piece of oil. Pour the omelette mixture, trying to distribute it evenly. Place an apple on top. Cover the pan with a lid.
The Kaiserschmarrn must be covered on both sides golden crust. There is no need to cut the omelette dessert with a knife. According to custom, it is torn into portions with a spatula, because once upon a time the imperial stomach, rumbling with hunger, had no time to wait. Serve sprinkled with cinnamon and sweet powder.
Classic omelet in a slow cooker
To prepare an omelet, you can use a slow cooker. Those in the know say that this kitchen assistant turns it into a dish that melts in your mouth. What products will you need?
- Eggs - take four of them.
- Milk - ½ cup is enough.
- Vegetable oil (ideally olive) – at least a tablespoon.
- Hard cheese - from 100 to 150 grams.
- Salt – a pinch is enough.
- Herbs, seasonings - consult your own taste.
Break the eggs into a bowl. We need a homogeneous egg liquid, so beat with a whisk until the required consistency.
We add milk, salt, herbs and butter to the eggs - the order does not matter. Beat thoroughly again until the mixture is uniform.
Pass the cheese through a grater with medium-sized cells.
Pour the omelette mixture into a multi-bowl and sprinkle with cheese shavings.
We set the device a task: operate for ten minutes in the “Baking” mode at a temperature of 1000C.
When the device “sings” that everything is ready, we don’t immediately rush to open it, but wait a little, just five minutes. The omelette will infuse and become even more magnificent.
How to cook in the oven
To quickly finish breakfast and get energy and strength from it for the whole day, let's try cooking an omelet in the oven.
For this you will need:
- eggs - take four pieces;
- milk - no less than a glass, fat content does not matter;
- salt and ground black pepper - as much as you think is necessary;
- butter – 20 grams is enough.
Break the eggs into a bowl and take a fork in your hand and beat them a little. Pour milk into them. In order to provide the omelette with a light and fluffy consistency, each egg should contain approximately 50 grams of milk.
This is the optimal proportion.
Season the egg-milk mass with salt, pepper and beat one last time.
Take a suitable baking dish, oil its sides and bottom thoroughly.
We send the “almost omelette” to the oven preheated to 180℃. In half an hour, it will turn from “almost” into an omelette.
Microwave recipe We have already cooked omelettes in a frying pan, in a slow cooker and in the oven. Why not try to create such a dish in microwave oven ? Let's try diet omelette
– only from egg whites. This dish is good for dinner so as not to overload your stomach at night.
- eggs - take three pieces;
- Will need:
- milk (diet, which means diet – low-fat) – three tablespoons;
- green onions - as many as you see fit;
- salt - a pinch; green peas (or asparagus, or spinach, or green beans
) – a couple of tablespoons.
Chop the onion feathers as finely as possible.
Separate the yolks from the whites and add salt to the latter. They need to be turned into a strong foam. A mixer will help.
Warm the milk a little. Then it is sent to the protein mass. Onions go there too, together with peas. Grease a microwave-safe container olive oil
. Pour out the mixture and turn on the unit for two minutes.
It is important not to overcook the omelette inside, otherwise you will have to settle for something similar to rubber.
- eggs - take four pieces;
- The following ingredients will be useful:
- milk - at least four tablespoons;
- flour - also four spoons, but already teaspoons;
- butter - at least one tablespoon, maybe two;
- salt - to your taste;
- dill - two or three sprigs are enough;
hard cheese of your favorite variety - 100 grams.
Break the eggs into a deeper bowl and add some salt. Mix with a fork. We'll do it diligently, but we won't beat it just yet.
If possible, chop the dill as small as possible. Pour milk into the eggs, send dill to this company and mix again. Again, do not beat.
It's time for the flour. And whipping. The result should be a homogeneous mixture, without lumps, but with air bubbles.
Process the cheese using a grater.
Heat the frying pan thoroughly (we will use a flat one, with a non-stick coating and thick walls). Generously coat the walls and bottom with butter.
To prevent the bottom from burning, periodically “rock” the pan from side to side, while simultaneously lifting the edges of the omelet with a spatula. Then the liquid part will flow down and prevent the food from burning.
Oh, this classic French omelette...Have any of you tried cooking it?
It's not as simple as it turned out... but interesting...
****************************
First I saw the recipe and cooked according to it. Well, how could you not try it when the author praised it so much:
"Friends, this is something! It looks very tender, but it tastes even more tender!!! It's hard to believe that there is nothing else in there besides eggs and butter! no milk, no cream... and there’s no need to whip it crazy... that’s what it’s like, french cuisine! In general, I am incredibly glad that I found such a chic recipe for a gourmet dish, I will cook it again and again... I will be glad if you like this omelette too! Source: Big Culinary Dictionary, issue 136 dated March 13, 2006"
You will need:
- eggs - 3 pcs. (room temperature)
- drain butter - 50 g
- salt, pepper (white) - to taste
Preparation:(author's words)
Bismillah
Take a medium-sized frying pan and melt about 50 g of butter in it (yes... the French have a lot of respect for butter) over low heat, that is, the butter should melt and not sizzle and sizzle.
Add almost all the butter into the eggs mixed in this way in a thin stream (yes, hot, straight from the frying pan), stir constantly so that the eggs do not cook ahead of time; -).
Salt and pepper (white pepper) to taste. I do not recommend adding any spices, since the omelette is very delicate and you don’t want to desecrate it with bright flavors.
Pour the finished mixture into a frying pan in which the butter was melted, and wait over low heat until the edges of the omelette begin to turn white.
We grab the most whitened edge with a spatula and very carefully, since the omelette has a delicate structure, we begin to roll the omelette into a neat roll using a spatula and hands. There is no need to wait until the top of the omelet is ready; we roll it up just when the edges are turning white, otherwise it won’t be the same!
While we are rolling, it has time to cook on the inside and remain light (not fried) on the outside.
Place the omelette over the edge of the pan onto a plate, seam side down.
The omelet turns out special... tender, porous... mmm...
But then I found another interesting version of the French omelette from Julia Child
There's even a video!
1 part. Twisted Omelet
1) Julia points to the pan and says it's the right size for making an omelet with two or three eggs.
2) Break two eggs and add a large pinch of salt and a little pepper
3) Beat the eggs with chopsticks (in the book, Julia writes that you need to beat with a large fork). If you like, add a little water, about 2 tsp.
4) You can then use a whisk to quickly and thoroughly whisk the yolks and whites together. But don't beat them, we don't want a lot of air bubbles.
5) Add 2 tbsp to a frying pan preheated over high heat. l. butter. Spread the oil throughout the pan by swirling it in your hand. The pan should be very hot, heat it to maximum heat.
6) Just before the butter starts to brown, pour the eggs into the pan.
7) Wait 2-3 seconds for the eggs to begin to coagulate. Start by first rotating the pan in a circle, and then vigorously jerking the pan away from you and towards you.
8) Your omelette is ready, tilt the pan away from you, continuing to yank the pan away from you and towards you to move the eggs to the far edge of the pan.
9) Turn the pan to transfer the omelette to a plate. Julia shows this move twice. Your omelet should be located on the opposite edge from the handle. Hold the plate in your left hand and the pan in your right, as Julia shows (grip with your thumb on top). Place the side of the pan against the plate and carefully turn the omelette into it.
10)
You can use two forks to shape it. Brush the omelette with butter and add some chopped parsley.
Part 2. Omelet scrambled
1)
Heat the frying pan high and add oil.
2) Pour in the eggs and with one hand begin to sharply move the pan away from you and towards you, and holding a fork in the other hand, stir the eggs in a circle.
3) Move the eggs to the opposite side of the pan and invert the omelet onto a plate. Give it shape. Sprinkle with chopped parsley.
You can practice moving the pan correctly by pouring beans into it. As you can see, Julia is not very worried about the beauty of the omelette.
Choose any recipe!
Bon appetit!
