It’s true - an omelet was born in France. The dish was quickly appreciated by the hostesses and professional culinary experts from around the world. And now the "national" classic omelet recipe can be found in Italy and Austria, and many more.
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Classic french omelet
Let's start with the foundation of all omelets on earth - the classic French omelet. The beauty is that in its composition there is nothing but eggs and salt. But who said that it is not tasty when it is also served with truly French charm - in the form of a roll?
To feel in France will help:
- eggs - take three pieces;
- butter - to cover the melted bottom of the pan enough;
- salt - as you see fit.
While the butter is melting in a frying pan (we make sure that it does not burn), we break the eggs into the bowl and beat. We don’t need a mixer, we use a whisk or an ordinary fork. We add salt to the egg mass.
Add the melted butter to the eggs and work a whisk for the second time. Then we pour the egg-oil mixture into a hot pan. As soon as we notice that the edges began to lighten, right in the pan we turn the omelette like a pancake (with a tube or a triangular envelope). It will be surprisingly soft and tender.
With milk in a pan
By adding milk, you can make a lace omelet: it will turn out delicate, with many holes.
For a dish resembling a lace napkin, and at the same time quite lush, we need:
- eggs - take four pieces;
- milk - enough for a third of a glass;
- fresh tomato - one medium vegetable is enough;
- dill greens - not less than two branches;
- salt - focus on 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.
The first thing we do is tomato and dill. And we cut both as finely as we can.
We put the pan to warm up on a gentle fire, and in the meantime we break the eggs into a bowl, add salt and begin to beat them. We work until foam appears.
Now pour the sunflower oil into the pan: let it heat well too. And we just have time to add milk, tomato and dill to the eggs. And again, beat it all up.
You can pour the egg and vegetable mass into the 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.
The omelet with milk in the pan is ready when the top thickens and when you try to tilt the pan, it will not “float” towards the tilt
Cooking in Austrian
The Austrians came up with an omelette to make dessert. More precisely, this is the work of the hands and fantasies 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 for the overlord a sweet omelet with apples. He was called Kaiserschmarrn with Apples (the imperial hash).
Let's try to cook the same of:
- eggs (need fresh, ideally - homemade) - two pieces;
- apples - large and juicy;
- milk - not less than four tablespoons;
- granulated sugar - take one tablespoon;
- flour - just a couple of tablespoons without a “hat”;
- vanilla - ½ teaspoon;
- cinnamon (ground), powdered sugar - a little bit of everything;
- butter - at least 30 grams.
Break the eggs, determine the yolks and proteins in different containers. The latter is salted and whipped with a mixer. Soon the mass will begin to froth, and we introduce a little sugar, continuing to whisk. As a result, we get a thick foam in which the sweet crystals are 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 a kind of dough. It remains to send him a sweet protein foam and mix.
The apple, freed from the skin and core, is cut into thin slices. (You can use apple slices, canned in sweet syrup).
Lubricate an already heated skillet with a piece of oil. We pour out the omelette mass, trying to distribute it with an even layer. Spread the apple upstairs. Cover the pan with a lid.
Kaiserschmarrn should be golden brown on both sides. No need to cut omelet dessert with a knife. According to custom, it is torn into portions with a spatula, because once there was no time to wait for the imperial stomach rumbling from hunger. Serve sprinkled with cinnamon and sweet powder.
Classic omelet in a slow cooker
To cook an omelet, you can use a slow cooker. Knowledgeable people say that this kitchen assistant turns it into a dish that melts in your mouth. What products will be needed?
- Eggs - take four pieces.
- Milk - ½ cup is enough.
- Vegetable oil (ideally olive) - no less than a tablespoon.
- Hard cheese - from 100 to 150 grams.
- Salt - enough pinches.
- Greens, seasonings - consult with your own taste.
Break the eggs into a bowl. We need a homogeneous egg liquid, so beat with a whisk to the desired consistency.
We send milk, salt, greens and butter to the eggs - the order is not important. Again, carefully beat until a uniform mixture.
Cheese is passed through a grater with medium-sized cells.
Pour the scrambled eggs into the multi-bowl, sprinkle with cheese chips.
We set the task for the device: to work for ten minutes in the "Baking" mode at a temperature of 1000C.
When the device “sings” that everything is ready, we don’t rush to immediately open it, but wait a little, only five minutes. The omelet will infuse and become even more magnificent.
How to cook in the oven
To quickly manage breakfast and get energy and strength from it for the whole day, we will try to cook an omelet in the oven.
To do this, you will need:
- eggs - take four pieces;
- milk - not less than a glass, fat content does not matter;
- salt and black pepper - as much as you think is necessary;
- butter - enough 20 grams.
We break the eggs into a bowl and take a fork in our hand - we will beat them a little. Pour milk into them. In order to to provide the omelette a light and lush consistency, about 50 grams of milk should be for each egg. This is the optimal proportion.
Season the egg and milk mass with salt, pepper and beat for the last time.
We take a suitable baking dish, its sides and the bottom well oil.
We send "almost omelet" to the oven, fried up to 180 ℃. In half an hour from “almost” it will turn into an omelet.
Microwave recipe
We already cooked an omelet in a pan, in a slow cooker and in an oven. Why not try building such a dish in the microwave? Let's try a diet omelet - only from egg whites. This dish is good for dinner, so as not to overload the stomach at night.
Will be needed:
- eggs - take three pieces;
- milk (diet, which means the diet is low-fat) - three tablespoons;
- green onions - as you see fit;
- salt - a pinch;
- green peas (or asparagus, or spinach, or green beans) - a pair of tablespoons.
Cut the onion feathers as finely as possible.
Separate the yolks from the proteins, add the last ones. They need to be turned into strong foam. The mixer will help.
We warm the milk a little. Then it goes to the protein mass. There the onion goes with peas.
Lubricate a container suitable for use in the microwave with olive oil. Pour the workpiece and turn on the unit for two minutes.
It is important not to overdo the omelet inside, otherwise you will have to be content with something similar to rubber.
Lush omelet with cheese
In a simple frying pan you can create a truly aristocratic dish - not a banal scrambled eggs, but a magnificent delicious omelet with cheese.
Read also:fried eggs with cheese
The following ingredients will come in handy:
- eggs - take four pieces;
- milk - not less than four tablespoons;
- flour - also four spoons, but already tea;
- butter - at least one tablespoon, you can two;
- salt - to your taste;
- dill - two or three branches are enough;
- hard cheese of your favorite grade - 100 grams.
Break the eggs into a bowl deeper, add salt. Mix with a fork. Diligently, but until we begin to beat.
If possible, shred the dill. Pour milk into eggs, send dill to this company and mix again. Again, without whipping.
It was the turn of flour. And whipping. As a result, a homogeneous mixture should come out, without lumps, but with air bubbles.
We process cheese using a grater.
We thoroughly heat the pan (we will use a flat one, with non-stick coating and thick walls). We generously coat the walls and bottom with butter.
Pour the omelette mass into the center of the container, let it evenly spread over the entire area. Sprinkle with cheese.
So that the bottom does not burn, periodically “swing” the pan from side to side, while simultaneously lifting the edges of the omelet with a spatula. Then the liquid part drains down and does not allow the food to burn.
