What's the secret to a fluffy and delicious omelet: the main thing is not to throw away the eggshells
An omelette will only be perfect when you use the right ratio of milk and eggs to make it.
According to the expert of the online publication BelNovosti, chef Yulia Arkhipova , the “correct ratio” looks like this.
For 4 eggs you need to take 200 ml of milk.
It turns out that for 1 egg you need about 50 ml or 1.5 tablespoons of milk per egg.
The catch is that all eggs are different sizes – some are larger, some, on the contrary, are smaller.
To avoid making mistakes and act reliably, try using a culinary life hack that will allow you to measure the exact volume of liquid.
To measure the correct amount of milk, take half an eggshell and fill it with milk - this means that to make the omelette mixture you will need half an eggshell of milk for every egg you crack.
By following this method, you will always get the perfect omelette.
Earlier we wrote about how to prepare an impressive sauce for meat.
