2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Omelettes belong to the so-called alaminutes. Their quick preparation, variety, excellent taste and good appearance make it possible to satisfy even the most refined taste.
Omelettes are: ordinary omelet (omelet in kind); stuffed omelette and colorful omelette (mosaic). They are served at the time of preparation. The stale omelet loses a lot of taste and appearance.
Eggs should be beaten just before pouring them into the pan, when the butter is already hot. Beat with a fork or long wire until the yolk and egg white are well mixed. Under no circumstances should the yolk and protein turn into a liquid or a foam-like mass. They usually break three eggs per person. If desired, one tablespoon of fresh milk (preferably raw) can be added to the eggs immediately before pouring them into the pan. Milk makes the omelette lighter.
The pan in which the omelet will be fried should be thicker - copper, enameled or steel. A thin frying pan heats up quickly, as a result of which the omelet burns, which spoils both its taste and appearance. The size of the pan should be proportional to the number of eggs. For an omelet of 3 eggs you need a medium-sized pan - 24-25 cm in diameter. The large pan is preferable to the small one. In the small pan, the layer of eggs becomes thicker and takes longer to bake, which makes the omelet compact and heavier.
The omelets are fried over a moderate heat.
The butter should be very hot at the time the eggs are poured, but not burnt. If the butter is not well heated, it is mixed with the eggs and they stick here and there to the bottom of the pan.
The eggs are salted at the time of pouring. If this happens earlier, the eggs are hydrated.
Photo: NEVI
The finished eggs are quickly poured into the middle of the pan so that they spill on their own. Immediately with the swollen part of the fork, mix lightly in an even layer, being careful not to tear into pieces. After a few seconds, shake the pan horizontally to separate the omelette from the bottom.
The omelette is ready when the underside gets a nice golden yellow color, and on the top you don't see liquefied parts and everything is tight in one whole. It is folded in the pan and carefully poured into the plate, the bottom coming from above. To get shine, the omelet can be smeared with a piece of fresh oil, stabbed on a fork.
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