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Luxury Breakfast: classic eggs and 7 more variations
Bashny.Net
Omelet in French means egg mixture, fried on both sides.
Originating in France, this simple and tasty dish travels around the world, acquiring new components and changing beyond recognition.
Let us reveal the classic recipe omelet. Parisian chefs believe that the liquid in this dish to not be. However, in the opinion of many gourmets, milk and broth are in lovely harmony with vegetables and meat content of the dish.
The classic omelette can be made with different ingredients, but the cooking method is about the same. The original French dish seems a bit unusual for us is not a magnificent high mass, and a kind of egg pancake. It can fold in half or rolls.
The Italian Frittata is cooked in several stages: first, the talker harden in the pan, and then sent to the oven until cooked.
The basic rules of classic cooking scrambled eggs:
1. 1 person does one or two eggs.
2. Egg mass does not need to be whipped into foam — enough to thoroughly stir it with a fork. However, if the recipe calls for the separation of proteins from yolks, first you need to beat the Corolla in a solid foam.
3. The amount of milk should be equal to the volume of eggs. For greater accuracy, measure the milk shells from under the broken eggs.
4. The best way to cook scrambled eggs in a thick-walled container.
5. Grass revealed in the delicate dish is very full, especially the omelet likes parsley.
That's it, all the secrets revealed, it is time to begin to bring the masterpiece to life!
Scrambled eggs with flour classic
If you can not get high puffy omelet, add the secret ingredient to the recipe — wheat flour. It will allow you to prepare dense top layer of eggs.
Ingredients:
In these traditional omelets, the whites and yolks whipped separately, definitely, because prepare two bowls and separate the egg components from one another. Be sure to wash your eggs before that. Proteins whip with a mixer or whisk until the emergence of resistant transparent foam. With a fork whisk the egg yolks until white. Whipped the whites and yolks combine together. Stir the mass with a whisk, lightly whisking. Add in the weight of the milk stream is based half normal for one egg. This is a proven ratio of fluid to the classic scrambled eggs with flour.
Instead of milk in the egg mixture, you can add cream or sour cream and even yogurt. As well as meat or fish broth, depending on what will be the filling from the food. To give a more dense consistency of scrambled eggs in the dough, you can add wheat flour or semolina. This recipe dictates to us that egg mass should be left for a quarter of an hour for the swelling. Add salt and pepper to taste. How should I warm up the pan. The butter will melt, let it melt, but not boil. Pour in the egg mixture and cover.
When the surface of the omelet starts to set, gently slide a wide spatula from the bottom. The cooked omelet should easily separate from the pan. Move the spatula under a layer of scrambled eggs. The second blade press it on top and quickly flip it. To prepare fried, but tender dish will not take much time — after 3 minutes, the omelet will be ready.
Classic French omelet
Incredibly gentle too embarrassing! The taste is so luxurious that spices and herbs only disrupt the perfect balance of eggs and oil. Prefer white pepper as condiments.
Ingredients:
Take a medium size frying pan and melt it about 50 grams of butter on very low heat — it should melt, but not to sizzle. Meanwhile, in a bowl break 3 eggs and beat them slightly with a fork or whisk until smooth. The properly prepared egg mixture enter the hot butter in a thin stream, stirring constantly so eggs don't curdle ahead of time. Leave a little oil on the surface of the pan, to cook the omelet. Salt and pepper (white pepper) to taste. Pour the finished mixture into the pan and over low heat warm up, until edges of omelet begin to turn white.
The blade will catch the edge and very carefully, because the structure of the omelet is very delicate, start with the same kitchen appliance to twist it into a neat roll. No need to wait until top of omelet is ready, turn exactly at the moment when the edges just start to turn white. While you have it twisted, he manages to get ready in and is not fried on the outside. Spread the scrambled eggs over the edge of the pans onto a plate seam side down. Serve with slices of tomatoes, cucumbers, peppers and greens.
Classic French omelette with mushrooms
Mushrooms, leeks, sweet pepper — a wonderful blend of flavors and tastes perfectly complements this recipe for sweet milky scrambled eggs.
Ingredients:
The white stem of the leeks cut into rings and washed the mushrooms thin slices. Take cheese to your taste and grate on a coarse grater. In frying pan, diatomite couple of minutes the onion and then add mushrooms and cook several minutes. Washed and obsushennye lettuce cut into strips and peppers into thin strips. Whisk the eggs lightly with a fork, add a portion of milk, salt and pepper, add chopped greens and stir.
In a frying pan of about 18-20 inches in diameter, melt butter to a liquid state. When it ceases to hiss and foam, slowly pour in the egg mixture and evenly spread it. When surface of omelet is still a little watery, place on top of stuffing and sprinkle with cheese. Ready omelette, fold in half, wrapped it in lettuce and pepper. Put a classic omelette in French with mushrooms on a plate and add fresh vegetables.
Classic omelet Italian Frittata with zucchini
Each country has its own traditional recipe for scrambled eggs. In Italy, this Frittata is delicate egg mixture with vegetables and cheese.
Ingredients:
Courgettes, onion and garlic clean. Cut into thin slices the first two, and the third very finely chop. Preheat a thick-walled pan with butter, sauté for two or three minutes the onion, add the garlic and sprinkle with herbs de Provence. Put the courgettes and fry them on each side for two minutes.
Whisk eggs with half the grated Parmesan and add to the zucchini. Salt and pepper vegetable mass, then reduce heat and simmer for five minutes. Heat the oven to 180-200°C. the Omelette pour the remaining Parmesan and put in a hot oven for 1-2 minutes. The readiness of dishes, determine on cheese crust: as soon as it becomes Golden, a Frittata you need to get, or lost her amazing soft texture. Breakfast serve hot with toasted white bread.
Classic French omelette with cheese
Parmesan cheese is ideal for this dish, but if you do not, do not worry — replace it with the radomer, maazdamer or any other, your choice choice in this recipe.
Ingredients:
Break the eggs one by one into a bowl and stir them with a fork. Stir in the milk and again whisk. Pan with thick walls warm up and throw a piece of butter, enough for frying eggs. As soon as the butter stops foaming, pour the mixture of eggs and milk and stir with a spatula 2 times with an interval of 5 seconds. So the omelet faster privatise from all sides.
Per minute until cooked sprinkle surface of dish with grated cheese and cover for half a minute. Cooked omelet, fold in half with cheese inside. Serve it hot, having fresh vegetables.
Omelet-French wave
Delicious pea shoots are incredibly tasty, delicate and original taste. This French recipe will lose its flavor.
Ingredients:
Break the eggs one by one into the bowl. Stir in the milk and gently stir the mixture with an egg beater. Add a pinch of salt, the same of white pepper and again stir well to obtain a homogeneous mass. Melt in a pan a couple of tablespoons of butter (at maximum temperature), reduce the heat to medium size and pour on the dishes the egg mixture.
Meanwhile, slice the green onion into rings and the cherry tomatoes cut in half. After the lower part of the omelet is browned, and the surface will remain watery, place on the surface of cherry tomatoes, some green onions and sprouts pea mash. Sprinkle with grated Parmesan cheese, fold the omelet in half and slide onto a serving dish. Decorate the top with leaves of pea mash, remaining green onions and serve.
Traditional baked omelet
Do you remember how tall and delicious scrambled eggs served in a camp or school cafeteria? Lush, thick baked crust, homogeneous and gentle. Let's learn to cook this recipe together.
Ingredients:
Method of preparation:
In a deep container beat a dozen eggs and pour the milk.
With a whisk mix the ingredients until smooth, but fluff is not necessary.
Add salt to the egg mixture and lubricate the form of butter.
Preheat oven to 200 degrees and put the mixture on the middle shelf, bake for exactly half an hour.
The first 20 minutes do not open the oven door and try not to make noise — omelette very cranky.
The finished dish is cut into pieces and put on top a piece of butter. published
Cook with love!
Bon appetit!
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
Source: alebed.org/kulinariya/vtorye-blyuda/10712-omlet-recept-klassicheskij-roskoshnyj-zavtrak.html#title5
Originating in France, this simple and tasty dish travels around the world, acquiring new components and changing beyond recognition.
Let us reveal the classic recipe omelet. Parisian chefs believe that the liquid in this dish to not be. However, in the opinion of many gourmets, milk and broth are in lovely harmony with vegetables and meat content of the dish.
The classic omelette can be made with different ingredients, but the cooking method is about the same. The original French dish seems a bit unusual for us is not a magnificent high mass, and a kind of egg pancake. It can fold in half or rolls.
The Italian Frittata is cooked in several stages: first, the talker harden in the pan, and then sent to the oven until cooked.
The basic rules of classic cooking scrambled eggs:
1. 1 person does one or two eggs.
2. Egg mass does not need to be whipped into foam — enough to thoroughly stir it with a fork. However, if the recipe calls for the separation of proteins from yolks, first you need to beat the Corolla in a solid foam.
3. The amount of milk should be equal to the volume of eggs. For greater accuracy, measure the milk shells from under the broken eggs.
4. The best way to cook scrambled eggs in a thick-walled container.
5. Grass revealed in the delicate dish is very full, especially the omelet likes parsley.
That's it, all the secrets revealed, it is time to begin to bring the masterpiece to life!
Scrambled eggs with flour classic
If you can not get high puffy omelet, add the secret ingredient to the recipe — wheat flour. It will allow you to prepare dense top layer of eggs.
Ingredients:
- 4 eggs
- a glass of milk
- one tablespoon of vegetable oil or butter
- one big spoon of wheat flour
- salt, white or black pepper (to your taste)
In these traditional omelets, the whites and yolks whipped separately, definitely, because prepare two bowls and separate the egg components from one another. Be sure to wash your eggs before that. Proteins whip with a mixer or whisk until the emergence of resistant transparent foam. With a fork whisk the egg yolks until white. Whipped the whites and yolks combine together. Stir the mass with a whisk, lightly whisking. Add in the weight of the milk stream is based half normal for one egg. This is a proven ratio of fluid to the classic scrambled eggs with flour.
Instead of milk in the egg mixture, you can add cream or sour cream and even yogurt. As well as meat or fish broth, depending on what will be the filling from the food. To give a more dense consistency of scrambled eggs in the dough, you can add wheat flour or semolina. This recipe dictates to us that egg mass should be left for a quarter of an hour for the swelling. Add salt and pepper to taste. How should I warm up the pan. The butter will melt, let it melt, but not boil. Pour in the egg mixture and cover.
When the surface of the omelet starts to set, gently slide a wide spatula from the bottom. The cooked omelet should easily separate from the pan. Move the spatula under a layer of scrambled eggs. The second blade press it on top and quickly flip it. To prepare fried, but tender dish will not take much time — after 3 minutes, the omelet will be ready.
Classic French omelet
Incredibly gentle too embarrassing! The taste is so luxurious that spices and herbs only disrupt the perfect balance of eggs and oil. Prefer white pepper as condiments.
Ingredients:
- chicken egg — 3 pieces
- butter — 40 grams
- spices (salt, ground white pepper) — optional
Take a medium size frying pan and melt it about 50 grams of butter on very low heat — it should melt, but not to sizzle. Meanwhile, in a bowl break 3 eggs and beat them slightly with a fork or whisk until smooth. The properly prepared egg mixture enter the hot butter in a thin stream, stirring constantly so eggs don't curdle ahead of time. Leave a little oil on the surface of the pan, to cook the omelet. Salt and pepper (white pepper) to taste. Pour the finished mixture into the pan and over low heat warm up, until edges of omelet begin to turn white.
The blade will catch the edge and very carefully, because the structure of the omelet is very delicate, start with the same kitchen appliance to twist it into a neat roll. No need to wait until top of omelet is ready, turn exactly at the moment when the edges just start to turn white. While you have it twisted, he manages to get ready in and is not fried on the outside. Spread the scrambled eggs over the edge of the pans onto a plate seam side down. Serve with slices of tomatoes, cucumbers, peppers and greens.
Classic French omelette with mushrooms
Mushrooms, leeks, sweet pepper — a wonderful blend of flavors and tastes perfectly complements this recipe for sweet milky scrambled eggs.
Ingredients:
- eggs — 2 pieces
- 20 ml of pasteurized milk
- salt and pepper according to your taste
- mushrooms — 3 pieces
- leeks — 1 stalk
- 3-4 leaves of lettuce
- 30 grams of hard cheese
- 1/2 of the sweet pepper
- big spoon of butter
The white stem of the leeks cut into rings and washed the mushrooms thin slices. Take cheese to your taste and grate on a coarse grater. In frying pan, diatomite couple of minutes the onion and then add mushrooms and cook several minutes. Washed and obsushennye lettuce cut into strips and peppers into thin strips. Whisk the eggs lightly with a fork, add a portion of milk, salt and pepper, add chopped greens and stir.
In a frying pan of about 18-20 inches in diameter, melt butter to a liquid state. When it ceases to hiss and foam, slowly pour in the egg mixture and evenly spread it. When surface of omelet is still a little watery, place on top of stuffing and sprinkle with cheese. Ready omelette, fold in half, wrapped it in lettuce and pepper. Put a classic omelette in French with mushrooms on a plate and add fresh vegetables.
Classic omelet Italian Frittata with zucchini
Each country has its own traditional recipe for scrambled eggs. In Italy, this Frittata is delicate egg mixture with vegetables and cheese.
Ingredients:
- 6 eggs
- 2 zucchini or zucchini
- 1 bulb red
- 2 cloves of garlic
- 100 grams of grated Parmesan
- 2 tablespoons tablespoons olive oil
- a pinch of Provencal herbs mixture
Courgettes, onion and garlic clean. Cut into thin slices the first two, and the third very finely chop. Preheat a thick-walled pan with butter, sauté for two or three minutes the onion, add the garlic and sprinkle with herbs de Provence. Put the courgettes and fry them on each side for two minutes.
Whisk eggs with half the grated Parmesan and add to the zucchini. Salt and pepper vegetable mass, then reduce heat and simmer for five minutes. Heat the oven to 180-200°C. the Omelette pour the remaining Parmesan and put in a hot oven for 1-2 minutes. The readiness of dishes, determine on cheese crust: as soon as it becomes Golden, a Frittata you need to get, or lost her amazing soft texture. Breakfast serve hot with toasted white bread.
Classic French omelette with cheese
Parmesan cheese is ideal for this dish, but if you do not, do not worry — replace it with the radomer, maazdamer or any other, your choice choice in this recipe.
Ingredients:
- quail egg — 9 pieces
- milk 9 teaspoons
- cheese — 50 grams
- butter — spoon
- freshly ground black and white pepper — a pinch
Break the eggs one by one into a bowl and stir them with a fork. Stir in the milk and again whisk. Pan with thick walls warm up and throw a piece of butter, enough for frying eggs. As soon as the butter stops foaming, pour the mixture of eggs and milk and stir with a spatula 2 times with an interval of 5 seconds. So the omelet faster privatise from all sides.
Per minute until cooked sprinkle surface of dish with grated cheese and cover for half a minute. Cooked omelet, fold in half with cheese inside. Serve it hot, having fresh vegetables.
Omelet-French wave
Delicious pea shoots are incredibly tasty, delicate and original taste. This French recipe will lose its flavor.
Ingredients:
- 2 eggs
- butter — 35 grams
- milk — 20 ml
- feather bow — a small bunch
- cherry tomatoes — 5 pieces
- Parmesan, grated — 50 grams
- peas mash — 1/4 Cup
Break the eggs one by one into the bowl. Stir in the milk and gently stir the mixture with an egg beater. Add a pinch of salt, the same of white pepper and again stir well to obtain a homogeneous mass. Melt in a pan a couple of tablespoons of butter (at maximum temperature), reduce the heat to medium size and pour on the dishes the egg mixture.
Meanwhile, slice the green onion into rings and the cherry tomatoes cut in half. After the lower part of the omelet is browned, and the surface will remain watery, place on the surface of cherry tomatoes, some green onions and sprouts pea mash. Sprinkle with grated Parmesan cheese, fold the omelet in half and slide onto a serving dish. Decorate the top with leaves of pea mash, remaining green onions and serve.
Traditional baked omelet
Do you remember how tall and delicious scrambled eggs served in a camp or school cafeteria? Lush, thick baked crust, homogeneous and gentle. Let's learn to cook this recipe together.
Ingredients:
- 10 eggs (large)
- half a liter of milk
- 40 grams of butter
- flat teaspoonful of salt
- a large tablespoon of butter for smearing form
- thick-walled rectangular baking dish
Method of preparation:
In a deep container beat a dozen eggs and pour the milk.
With a whisk mix the ingredients until smooth, but fluff is not necessary.
Add salt to the egg mixture and lubricate the form of butter.
Preheat oven to 200 degrees and put the mixture on the middle shelf, bake for exactly half an hour.
The first 20 minutes do not open the oven door and try not to make noise — omelette very cranky.
The finished dish is cut into pieces and put on top a piece of butter. published
Cook with love!
Bon appetit!
P. S. And remember, only by changing their consumption — together we change the world! © Join us at Facebook , Vkontakte, Odnoklassniki
Source: alebed.org/kulinariya/vtorye-blyuda/10712-omlet-recept-klassicheskij-roskoshnyj-zavtrak.html#title5
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