Omelet in French for egg mass, fried on both sides. Originating in France, this simple and tasty dish travels the world gathering new components and changed beyond recognition. Let us reveal the classic recipe for an omelette. Paris chefs believe that the liquid in the dish should not be. However, in the opinion of many gourmets, milk and meat broth wonderfully in tune with vegetables and meat in the composition of dishes.
Classic omelet can be made with different ingredients, but the method of preparation is about the same. Original French dish is a little unusual for us - it's not lush high mass, and a kind of egg pancake. It can fold in half or roll. Italian frittata is prepared in several stages: first batter grasped in a pan, then goes into the oven until cooked.
The basic rules of classical cooking omelets are as follows:
On average, one person takes one or two eggs.
Egg mass is not necessary to shake up in foam - good enough to stir it with a fork. However, if the recipe calls for the separation of proteins from the yolks, first you need to whisk in a solid foam.
The amount of milk must be equal to the volume of eggs. To be more precise to measure milk shells from the broken eggs.
It is best to cook the omelet in a thick-walled containers.
Herbs are disclosed in the tender dish is very full, especially an omelet "likes" parsley.
That's all the secrets are disclosed, it is time to begin to embody in life a masterpiece!
Scrambled eggs with flour classic
If you do not get a high fluffy omelet, add the secret ingredient in the recipe - flour. It will prepare a hearty high layer of 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 whites and yolks separately whipped necessarily because Prepare two bowls of egg components and separate from one another. Be sure to wash eggs before. Protein whisk with a mixer or a whisk until the emergence of resistant transparent foam. Fork, whisk the egg yolks until white. Whipped whites and yolks connect together. Stir the mass whisk, whisking gently. Add the weight of the milk stream at the rate of half the rate of one egg. It tested the proportion of liquid to the classic omelette with flour.
Instead of milk into the egg mixture, you can add cream or sour cream and even yogurt. Also, meat or fish broth, depending on which is stuffing at meals. To give a more dense consistency omelet in the dough, you can add the sifted wheat flour or semolina. This recipe dictates to us that the egg mass should be left in the quarter of an hour to swell. Season with salt and pepper to taste. As the warm pan. Melt the butter, let it be spread, but do not boil. Pour in the egg mixture and cover.
When the surface of the omelet starts to set, neat wide spatula to pry it from below. Cooked omelette should be easily separated from the pan. Move the spatula under omelet formation. Second spatula press it on top and invert quickly. Prepare roasted, tender but the dish does not take a lot of time - 3 minutes scrambled eggs will be ready. Bon Appetit!
Classic French Omelet
Incredibly soft scrambled eggs recipe! The taste is so luxurious that spices and herbs just break perfect balance of eggs and butter. Prefer white pepper as seasonings.
chicken egg - 3 pieces
butter - 40 grams
spices (salt, ground white pepper) - optional
Take a medium-sized frying pan and melt in it about 50 grams of butter at the low heat - it should melt, but not the sizzle. Meanwhile, break 3 eggs into a bowl and whisk them a little whisk or fork until smooth. In the prepared egg mixture thus enter the hot butter in a thin stream, stirring constantly so the eggs are not curled up ahead of time. Leave a little oil on the surface of the pan to cook an omelet on it. Solite and pepper (white pepper) to taste. The resulting mixture pour in a pan over low heat and warm up until the edges turn white omelet begin.
Pick up the edge of the shoulder blades, and very carefully, because the structure of the omelet is very delicate, start using the same kitchen appliance twist it into a neat roll. No need to wait until the top of the omelet is ready, turn at the precise moment when the edges become white only. Until you twist, he can prepare the inside and the outside is not fried. You can put the omelet over the edge pans on a plate seam side down. Serve with sliced tomatoes, cucumbers, sweet peppers and herbs. Bon Appetit!
The classic French omelet with mushrooms
Mushrooms, leeks, peppers - a wonderful blend of flavors and tastes perfectly complements this recipe tender milk omelet.
Eggs - 2 pieces
20 milliliters of pasteurized milk
salt and pepper to your taste
mushrooms - 3 pieces
leeks - 1 stalk
3-4 leaves of lettuce
30 grams of cheese
¼ sweet peppers
large spoon butter
White stem leek cut into rings and washed mushrooms into thin slices. Cheese please your taste and grate. In a frying pan protomai few minutes onions, then add the mushrooms and fry everything a few minutes. Washed and obsushenny lettuce cut into strips and peppers into thin strips. Beat eggs lightly with a fork, add a serving of milk, a little salt and pepper, add the chopped greens and mix.
In a frying pan about 18-20 centimeters in diameter, melt the butter to a liquid state. When it stops foaming and sizzle, slowly pour in the egg mixture and spread it evenly. When the surface of the omelet is a little watery, put stuffing on top and sprinkle with cheese. Ready omelette roll in half, wrapped in a lettuce leaf and pepper. Put the classic French omelet with mushrooms on a plate and add fresh vegetables. Bon Appetit!
Classic Italian omelette with zucchini frittata
Each country has its own traditional recipe omelet. In Italy, this frittata - sweet egg mixture with vegetables and cheese.
2 zucchini or zucchini
1 red onion
2 garlic cloves
100 grams of grated Parmesan
2 tablespoons tablespoons olive oil
pinch of Provencal herbs
Young squash, onions and garlic clean. Cut thin slices of the first two vegetables, and the third very finely chop. Preheat a frying pan with a thick oil, sauté it for two or three minutes, the onion, add the garlic and sprinkle with Provencal herbs. Put the zucchini and fry each side for two minutes.
Beat eggs with grated parmesan half and add to zucchini. Salt and pepper vegetable weight, then reduce heat and simmer for five minutes. Warm up the oven to 180-200 ° C. Omelette pour the remaining parmesan and send in a hot oven for 1-2 minutes. Ready meals define for cheese crust: as soon as it becomes golden, frittata need to get otherwise lost its amazing tender texture. Serve hot breakfast with toast of white bread. Bon Appetit!
Classic French Omelet with cheese
Parmesan cheese is ideal for this dish, but if you do not, it does not matter - replace Radomerom, Maazdamom or any other on your taste best in this recipe.
quail egg - 9 pieces
Milk - 9 teaspoons
cheese - 50 grams
butter - Big spoon
freshly ground black and white pepper - a pinch
Beat the eggs one by one into a bowl and mix them with a fork. Pour in the milk and whisk again all. The frying pan with a thick, warm up and throw a piece of butter, enough to fry eggs. Once the butter stops foaming, pour a mixture of eggs and milk and stir spatula 2 times at intervals of 5 seconds. So quickly grab an omelet from all sides.
One minute until cooked sprinkle the surface of the dish with grated cheese and cover with the lid on for half a minute. DHW fold omelet in half a cheese crust inside. Serve it hot, issuing a fresh or canned vegetables. Bon Appetit!
Omelette French with waving
Delicious pea sprouts are incredibly tasty, tender and unique taste. Without them, this French recipe will lose its flavor.
2 chicken eggs
butter - 35 grams
milk - 20 ml
feather bow - a small bunch
cherry tomatoes - 5 pieces
Grated Parmesan cheese - 50 grams
mung bean sprouts peas - 1/4 cup
Eggs break one by one into a bowl. Pour in the milk and gently stir the mixture with the help of the corolla. Add a pinch of salt, the same amount of white pepper and again stir well until smooth. Melt in a pan a couple of tablespoons of butter (at maximum temperature), reduce heat to medium-sized bowl and pour in the egg mixture.
Meanwhile, chop the green onion rings and cherry tomatoes cut in half. After the lower part of the omelet fry, and its surface will be watery, put on the surface of cherry tomatoes, onions and a little green pea sprouts mung bean. Sprinkle with grated Parmesan cheese, fold the omelet in half and passed on to a plate to serve. Top decorate leaves pea mash, remaining green onions and serve. Bon Appetit!
Traditional baked omelet
Do you remember how tall and delicious omelette served in a camp or the school cafeteria? A lush, thick baked crust, smooth and delicate. Let's learn how to cook this recipe together.
10 eggs (large)
half a liter of milk
40 grams of butter
teaspoon salt without slides
large spoon butter for smearing the form
thick-walled rectangular baking dish
The capacity of the drive in the deep dozen eggs and pour in the milk. Whisk mix mass until smooth, but do not need whipping. Season with salt and brush with egg mixture form of butter. Preheat oven to 200 degrees and place the mixture on the middle shelf, bake for exactly half an hour. The first 20 minutes do not open the oven door and try once again to be quiet - the omelet is very capricious. The finished dish is cut into pieces and place on top of a piece of butter. Bon Appetit!
It would seem to make an omelet is not difficult, however, to prepare a tasty dish - it's like to create a masterpiece. It is not enough just to mix all the ingredients in a bowl - still need to put the soul! Then the most simple recipe will help to create a dish that would be worthy of a festive table. Cook with love and good luck in the culinary field!