How to make a fluffy omelette in a frying pan: the main secret is no need to add milk
Many gourmets believe that a fluffy and tall omelette can only be prepared in the oven.
In other words, the egg-milk mixture must be poured into a baking dish.
In fact, an omelette can turn out fluffy even when cooked in a frying pan.
But to do this, you need to follow one simple rule. So, you don't need to add milk.
It turns out that this ingredient is precisely what prevents you from getting a fluffy dish.
The corresponding recommendation was shared by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova .
How to make an airy omelette in a frying pan
As mentioned above, the use of the dairy component should be avoided.
But it is worth adding flour and baking powder to the egg mixture.
First, you need to break four eggs into a bowl, salt them and beat them well.
In a second deep container, mix 60 ml of cold water, one and a half tablespoons of flour and a quarter teaspoon of baking powder.
The “flour” liquid must be mixed well until all lumps are removed and bubbles form.
Next, the two masses (egg and flour) need to be combined.
The resulting mixture should be poured into the frying pan. The pan should be covered with a lid. The omelette should be cooked on low heat.
The dish will be ready in about 10 minutes. The dish will be incredibly fluffy: the omelette will hardly fall.
Previously, gourmets were told when to add butter so that mashed potatoes turn out tasty and aromatic.
