The Secrets Of Making A Fluffy Omelet In A Pan That Won't Fall Off

It would seem that it could be easier than an omelette. After all, even a schoolboy will cope with the preparation of this dish.

It would seem that it could be easier than an omelette. After all, even a schoolboy will cope with the preparation of this dish. And, by the way, many will remember the magnificent appetizing omelette, which was often served in the school cafeteria. It was incredibly airy, juicy and did not fall off even after cooling.

 

Most often, such an omelette casserole was cooked in the oven. But you can do it in a frying pan, knowing a few culinary secrets that we will be happy to share with you.

1. Thick-walled frying pan

First of all, take care of the dishes for making a magnificent omelet: you will need a thick-walled pan with high sides and a lid. It will be possible to maintain a constant temperature in it for a long time. Thus, the omelet is well “steamed” and does not burn.

2. The ratio of milk and eggs - 50/50

When starting to prepare an omelette mass, keep in mind that you need to adhere to a certain ratio of components - 50/50: that is, the amounts of milk and eggs should be the same in volume.

3. Beat with a whisk

 

After all the eggs are in a suitable container, simply combine them with milk using a whisk. In no case should you beat the omelette mass. This is very important for creating the correct structure of the omelet.

4. Omelet thickness

When the egg and milk mixture is ready, you can heat the pan with a little vegetable oil (if desired, add a little butter). Do not forget also that the omelette mass poured into a heated pan should be at least 3 cm thick, then the finished omelet will rise to 4-4.5 cm.

5. Cook right away

And it is also worth considering that you should not leave the prepared omelette mass for a long time. It should be in a hot pan immediately after mixing the ingredients. Otherwise, the omelette may not rise and turn out to be heavy.

6. Additives

 

Additives (pieces of vegetables, meat, cheese, mushrooms) can also make the omelet heavier, the content of which in the omelette mass should not exceed 40-50 percent.

7. Do not open the lid

Finally, keep in mind that the lid of the pan must not be opened during the cooking process, otherwise the omelet will fall off due to a sharp decrease in temperature. Therefore, it is desirable that the lid of your pan is transparent. Thanks to this, you can determine the readiness of the omelette without opening it.

 

And now we offer a detailed recipe for making a magnificent and very tasty omelette.

Ingredients:

6 eggs, 300 ml milk, 1/2 tsp. salt, 5-7 g oil for greasing the pan.

Break the eggs into a deep bowl, add salt (spices optional) and pour in the milk. Combine the components until smooth with a whisk, without whipping the mass.

Heat up a thick-walled frying pan, greased with oil, of a suitable diameter. Pour the egg-milk mass into it and close the lid.

 

Cook the omelette over medium heat for 2-3 minutes, and then, when it begins to “set”, reduce the heat to a minimum and bring the dish to full readiness. This will take another 3-5 minutes.

When serving, if desired, complement the finished omelette with fresh herbs and vegetables.

Now you know the basic secrets of making a fluffy non-falling omelet that will help turn a familiar dish into a culinary masterpiece. Put them into practice, and you will definitely succeed. Dare!

Want more great omelet recipes? You are welcome!

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