Tips on how to make an omelet with milk in a pan and in the oven
Breakfast eggs have become a tradition. And in any form. They are eaten both boiled and in the form of fried eggs, and, of course, in the form of an omelet. And the latter is the most tempting as a morning dish, because it has a more delicate structure than scrambled eggs, and a milder taste than boiled eggs. It remains to figure out how to cook an omelet with milk in such a way that it will be to your liking and remain fluffy and airy until the very moment of eating.
Subtleties of terminology
If to be completely accurate in details, then this omelet should consist only of eggs and seasonings. However, historically, in our country they have never been treated only with these ingredients. No hostess will have a question about how to make an omelet - with or without milk. Of course with milk! And this dish will be called differently: souffle or tortilla. But for us it will always be just an omelet.
The easiest recipe
It is he who is the oldest generation most expensive (probably, due to nostalgia - as it was once prepared in kindergartens and schools). An almost full glass of milk is taken for four eggs. First, milk is poured into a deep plate, bowl, or small pot, then eggs are driven into it, and salt is added. All this is thoroughly mixed, and it is mixed up, and not whipped. The mixture is poured into a pot, where it will roast. Preparing such an omelet on milk in a pan, but if desired, you can put it in the oven. In the first case, one side of the dish is fried first, then it is gently turned over and reddened with the other. Whether to cover the pan with a lid is the subject of long-standing disputes. In a closed vessel, an omelet rises very well, but in an open one it turns out to be much more blush.
If you prefer the second method, put the container in the oven and bake for half an hour. In the first 15 minutes, the main thing is to never open its door. Otherwise, your omelet with milk in the oven will fall before you remove it from there.
What else can you do it
Note that this dish is very tolerant of other components.This greatly expands the flavor spectrum, since it is possible to cook an omelet with milk with meat components, and with vegetables. Most often the dish is combined with sausage or ham. No less frequent cases of cooking omelet with tomatoes, peppers or potatoes. For any additives, it is they who are fried first, and then the milk-egg mixture is poured. It is better to fry such an omelet in a pan, it is easier to control the degree of browning of the ingredients. Often in the preparation for the dish lay the grated cheese. It turns out very pleasant taste, and it can be varied by buying different varieties of cheese.
However, it is not worth being limited to such a standard set. Feel free to combine your omelet with other ingredients that you like. Most likely, it will turn out at least not bad.
It can be cooked
There is a non-standard and fairly quick way to cook an omelet with milk without a frying pan and oven. For him, 3 eggs are whipped in foam with salt. Then the milk flows in (two-thirds of the glass), and the mass is again whipped. Then they get packages for baking (if they are not available, you can use the usual ones, only you need to choose dense ones).The prepared mass merges there and the neck is tightly knotted. Only you need to leave some free space inside - the omelet will swell. Tied bags are dipped in boiling water and boiled for half an hour. It will only turn out the finished dish on a plate, cut and eat. The only drawback of such an omelet - the lack of roast crust.
What to do to scrambled eggs
In principle, almost everyone knows how to cook an omelet with milk. The main disappointments for the culinary specialists are the inevitable dropping of the finished dish. And in order to cope with this misfortune, people come up with more and more new tricks.
A significant number of cooks believe that the pomp of the egg "pancake" depends on how much milk you put in the omelet. Say, the more, the airier. On the one hand, this is true - an omelet is rising is just wonderful. But it falls at the same speed. The volume of milk does not affect the “fixing” of pomp.
The most famous and effective trick is the addition of flour. Indeed, the sedimentation at the same time is quite insignificant, but the floury taste can spoil the mood. An alternative method is the introduction of starch.It needs quite a bit, somewhere a gram for each egg, but it does not affect the taste.
Many people recommend pouring ice water at the rate of a teaspoon into an egg into a ready-made omelette mixture. They say the finished dish retains its shape until cool.
Another useful recommendation is to whisk the yolk and protein separately. Of course, it will take more time, but the result will please with magnificent forms. Moreover, the protein must be whipped with the right amount of salt, and the yolk - with a measured amount of milk.
You can try to use one more tip: pour a little sugar into the prepared mass and then pour it through a sieve or a very small colander.
It is difficult to say how effective these tips will be. But there is one that has already been tested by more than one generation of cooks: spread the finished omelet on a pre-heated plate. Most likely, it will diminish a little in volume, but obviously not as much as it falls off when laid out on a cold one.