You'll be surprised: why you can't throw away eggshells when making an omelette - an interesting culinary trick
Let's imagine a situation: you started making an omelette and have already broken the eggs into a deep container.
What will you do with the shell? You will probably throw it in the trash.
And in vain! After all, this hard shell will still come in handy.
With its help you can… measure out the required volume of milk.
An expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova told about an interesting culinary life hack.
What to do with eggshells
When preparing an omelette, you need to maintain the correct ratio of ingredients.
It is believed that for every raw egg there should be 50 milliliters of milk.
But this is an approximate volume. Do not forget that eggs come in different sizes.
Oddly enough, you can determine the appropriate amount of milk using eggshells.
Try to break the last one so that you get two whole halves.
The lower half should act as a container for milk.
The egg should contain exactly the amount of white drink that will fit into this “cup”.
The result will be the most correct ratio of egg and milk components. The omelette will have an ideal consistency.
