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The former employee of the school cafeteria gave the recipe for the most lush omelet
Even such a banal, at first glance, question: How to make an omelet with milkIt has a number of subtleties. As it turns out, not everyone knows them. Most often, we simply stir the eggs in a small container and dump them on a heated pan. And some, especially men, can even stir the egg mass in the pan itself. The coating loses its qualities in a couple of months.
So piabay, we "Site" I decided to give this topic a few lines. You might be interested. The Japanese, for example, invented their own unique way of cooking an omelet. It is a bit time-consuming, but the dish is obtained with an original texture and appearance. We will talk about this at the end of our article.
The most correct is an omelet in which eggs and milk will be located. equally. And this does not require special kitchen scales or other devices. First you need to wash the surface of the eggs under running water. Most people don’t even think about how much dirt and bacteria is on a regular egg shell.
Then break the egg in the middle and pour the contents into a pre-prepared container. Now to the milk: pour it into half-shell. That's half the volume of one egg. Accordingly, for an omelet of two eggs, we need 4 shells of milk. It's simple and convenient. So we get a classic omelet with milk, as it was invented from the beginning.
Whipping The eggs must be right too. No blenders or mixers. We only use a fork or a wreath. Excessive whipping will make the omelet too uniform and boring. Some housewives who do not have a lush omelet add soda to it. This spoils the taste of the dish and we do not recommend repeating such a procedure.
You need to beat the eggs carefully until they turn into a homogeneous mixture. Do not bring their condition to the appearance of foam. Excessive work that will lead to nothing, in fact.
Other than soda, someone likes it. add and other ingredients. For example, vegetables, meat, flour, greens and even mayonnaise. From such experiments, the omelet will not be able to rise and become voluminous and fluffy, with a pleasant texture. This is the quality we love for him. Why not just add other ingredients to the omelet after cooking it? Sprinkle on top or near it. The taste will not suffer from this, as well as the appearance.
Where Can I make an omelet? A wide pan with a thick bottom will do. Warm up, pour egg mixture and cover. Thus, the omelet will well gain in volume. Also useful multicooker or heated to 190 degrees oven. Just make sure it doesn't get too small.
150017
The finished omelet should be held in the pan for a couple of minutes. This will be enough for it to cool down a little and gradually take the same classic look. Too much. omelet On a cold plate, it will quickly deflate like a balloon. That’s because the walls aren’t strong enough at this point. Why eat shapeless eggs? That's not why we're here.
The Japanese learned to make 2 completely different types of rolls. They are now popular across Asia, so it would be wrong to keep quiet about them.
The first method, in fact, is egg roll. On the lubricated oil square pan poured part of the egg mixture and cook for several minutes. Then, right on the pan, it is rolled into a roulette and immediately added to the mixture. With a clever movement of sticks, it is also turned into a continuation of the roulette. The dish has a very curious cut and interesting texture. Served with soy sauce.
The second method of cooking is completely different. An egg mixture pours on a hot pan, after a couple of seconds a thin crust forms on it from below. At this point, the cook picks it up by the edges and forms from the eggs something like a closed “cake”, hiding the joints in the bottom of the omelet. The middle remains fluid. Sometimes grated cheese is added to this omelet. Before serving, the "pie" is cut so that the soft and juicy middle appears outside. Traditionally, this omelet is served with rice.
Even in the banal scrambled eggs you can bring something of your own. And you have to be able to do it right. Even the most popular glaze requires certain skills in cooking. Try and show all your skills by cooking a dish of eggs. And we, for our part, will help you with this!
So piabay, we "Site" I decided to give this topic a few lines. You might be interested. The Japanese, for example, invented their own unique way of cooking an omelet. It is a bit time-consuming, but the dish is obtained with an original texture and appearance. We will talk about this at the end of our article.
The most correct is an omelet in which eggs and milk will be located. equally. And this does not require special kitchen scales or other devices. First you need to wash the surface of the eggs under running water. Most people don’t even think about how much dirt and bacteria is on a regular egg shell.
Then break the egg in the middle and pour the contents into a pre-prepared container. Now to the milk: pour it into half-shell. That's half the volume of one egg. Accordingly, for an omelet of two eggs, we need 4 shells of milk. It's simple and convenient. So we get a classic omelet with milk, as it was invented from the beginning.
Whipping The eggs must be right too. No blenders or mixers. We only use a fork or a wreath. Excessive whipping will make the omelet too uniform and boring. Some housewives who do not have a lush omelet add soda to it. This spoils the taste of the dish and we do not recommend repeating such a procedure.
You need to beat the eggs carefully until they turn into a homogeneous mixture. Do not bring their condition to the appearance of foam. Excessive work that will lead to nothing, in fact.
Other than soda, someone likes it. add and other ingredients. For example, vegetables, meat, flour, greens and even mayonnaise. From such experiments, the omelet will not be able to rise and become voluminous and fluffy, with a pleasant texture. This is the quality we love for him. Why not just add other ingredients to the omelet after cooking it? Sprinkle on top or near it. The taste will not suffer from this, as well as the appearance.
Where Can I make an omelet? A wide pan with a thick bottom will do. Warm up, pour egg mixture and cover. Thus, the omelet will well gain in volume. Also useful multicooker or heated to 190 degrees oven. Just make sure it doesn't get too small.
150017
The finished omelet should be held in the pan for a couple of minutes. This will be enough for it to cool down a little and gradually take the same classic look. Too much. omelet On a cold plate, it will quickly deflate like a balloon. That’s because the walls aren’t strong enough at this point. Why eat shapeless eggs? That's not why we're here.
The Japanese learned to make 2 completely different types of rolls. They are now popular across Asia, so it would be wrong to keep quiet about them.
The first method, in fact, is egg roll. On the lubricated oil square pan poured part of the egg mixture and cook for several minutes. Then, right on the pan, it is rolled into a roulette and immediately added to the mixture. With a clever movement of sticks, it is also turned into a continuation of the roulette. The dish has a very curious cut and interesting texture. Served with soy sauce.
The second method of cooking is completely different. An egg mixture pours on a hot pan, after a couple of seconds a thin crust forms on it from below. At this point, the cook picks it up by the edges and forms from the eggs something like a closed “cake”, hiding the joints in the bottom of the omelet. The middle remains fluid. Sometimes grated cheese is added to this omelet. Before serving, the "pie" is cut so that the soft and juicy middle appears outside. Traditionally, this omelet is served with rice.
Even in the banal scrambled eggs you can bring something of your own. And you have to be able to do it right. Even the most popular glaze requires certain skills in cooking. Try and show all your skills by cooking a dish of eggs. And we, for our part, will help you with this!
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