When a person does not know how to cook, he often
says: “I can only fry eggs.” If he is a little close to
cookery, then you can hear the word “omelet” in this phrase.
It is believed that this is also a very simple dish. But is it really
really? Who can not cook delicious, lush and
cute omelet? Let us analyze the most common mistakes!
Contents
Why not make a magnificent omelet
The French say that eggs for an omelet must be whipped 17 times. Thats
there is, you need to lower the plug and make just such an amount
rotational movements. Many cooks beat them up hard
mixer, whisk or even a blender, but it does not help. Even
a lush and airy omelet in a frying pan sits down and falls in a plate,
egg pancake turns out. Actually beating so long not
need to. The goal is to mix white and yolk until smooth. Omelet in any
Sit down, but you can prevent it.
Secrets of a magnificent omelet:
- Lush and airy omelet is obtained if you cook it
with flour. Three or four eggs is enough in one canteen.
spoons. The mass must be thoroughly stirred so as not to be in it.
lumps. You can enter the flour through a strainer. - Better keeps its shape and turns out high omelet from
ovens. For its preparation use trays with
bumpers. These are the omelets prepared in holiday homes and other
catering establishments. By the way, flour in them
present. - Eggs need to be diluted. Not necessary
use milk as in the classic recipe. Delicious omelette
It turns out with sour cream, cream. If there is nothing, then add
some water or broth.
Some chefs add soda or
baking powder. In no case should this be done.
These ingredients are designed for baking flour products.
Perhaps they will give the eggs pomp, but at the same time it’s godless
spoil the taste, especially soda.
Proteins or yolks?
People who monitor calorie intake and KBDI often
prepare protein omelets. Sometimes there is simply nowhere to put yolks, in such
case made yolk dishes. But in fact it is no longer an omelet.
In the classic and correct version, you need to use whole eggs.
Additional proteins are allowed, you can enter the remaining yolks,
but no more than one in three eggs.
So, protein gives splendor, and the yolk has a rich egg taste. One thing
without the other suffers.
If you want to make a protein omelet, then be sure to enter into
additional ingredients: poultry or meat, vegetables, fish and
other flavoring additives.
A yolk-like omelet can be made, but it will turn out hard and
dry dish, it is difficult to dilute it with something.
Pans and oven bugs
Of great importance is the method of cooking omelets. What already
mentioned above, in the oven it turns out to be lush, it keeps better
form. Cook eggs at 170 degrees, not higher. But this way
there is a big minus. Cooking time may be delayed until
half an hour or even 40 minutes, depending on the desired crust and
thickness of the egg mixture. In the pan it all turns out much
faster, the dish is really quick, but there are others
nuances.
Omelette bugs in the pan:
- Frying pan with a thin bottom. As a result, the omelet will be fast.
fry from below, but not cooked on top. Best to take
dishes made of cast iron or other thick material. - Large diameter frying pan. This is especially true if
Preparing 1-2 servings of an omelet. The result will be an egg
pancake. - The pan is not warmed up. In this case, even with
large quantities of butter eggs can stick. They will raise fat
upstairs, it will soak into an omelet. - Pan overheated. In this case, the egg instantly
grabbed from the bottom to the crust, can even burn, and on top
there will be a liquid mass.
It is often considered a mistake to stir an omelet in a pan. At the very
Actually, it is not. You can cook a dish with one big pancake, but
it is also allowed to mix it, it is necessary if there are different
fillers (vegetables, mushrooms, meat products). Without stirring
pieces of food are unevenly distributed in eggs.
By the way, if you cook an omelet in an aluminum pan, then
It may appear blue or gray. Also sometimes color
changing due to the addition of baking soda. This dish looks extremely
unattractive.
That oil!
There is a mass of omelet recipes with fried bacon or bacon, on
different fats, but the perfect dish is obtained with butter.
That it gives the desired taste.
If vegetables or meat are added to the omelette, it’s worth frying
it is on butter. It is also used to lubricate the shape.
while cooking omelet in the oven.
Butter can not melt, but just grate
with a piece of bottom and sides, optionally sprinkle with flour,
crackers.
Other nuances
- Greens from the finished omelet showered. therefore
You need to add it to the pan, when the omelet is almost ready, but
from above the egg has not yet thickened. Greens “imprinted” in dish and not
will stay on the plate. - If you want to add tomatoes, tomato puree in an omelet, these
ingredients must be fried on
сковороде, можно с овощами или мясом. Otherwise
There is a risk to get heartburn. - An omelet is a quick meal. therefore еще
before sending the eggs to the pan, you need to prepare a plate, lay out
vegetables, chop bread, cook sauce, cheese for sprinkling. - В холодном виде омлет не едят, по этой причине
no need to cook a lot. - Eggs need to be broken one by one into a small
миску, а затем переливать в общую посуду. Otherwise
In case of a damaged copy, we will spoil the whole
omelette.
The error is the last and most important!
This moment does not affect the taste, but it can
hit on health. Eggs need to be washed! And desirable
do this immediately when the product gets into the house. Salmonellosis –
a serious disease that is easily avoided. Just doing
the habit of washing the shell with warm water and soap.
By the way, they are infected with salmonella more often from domestic eggs. On
poultry farms and chicken farms are regularly processed. it
ok but nobody cares about food safety anyway
ourselves
