When making an omelette, don't throw away the eggshells: they will help make the dish perfect
Egg is the main ingredient in an omelette.
Therefore, when creating this dish, you cannot do without such a step as breaking eggs into a deep container.
The most surprising thing is that immediately after completing this simple action, many cooks make a gross mistake: they throw the eggshells in the trash.
"What else can you do with it? It's trash!" - many gourmets will probably think.
However, the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova assures: there is no need to rush to get rid of the shell.
After all, this hard shell will help you make the perfect omelette.
Why Save Eggshells When Making Omelettes
It turns out that half (“hemisphere”) of an eggshell can act as a container for measuring out the required volume of milk.
For every raw egg there should be one such “glass” of white liquid.
As a result, the ratio of ingredients will be ideal.
Used the shell as a "measuring cup"? You can throw away the hard shell of the egg and get on with frying your omelet.
Thanks to the correct proportion of ingredients, the dish will be delicious, tender and airy: you will definitely be delighted.
For reference
An omelette is a fried egg to which milk or another liquid is added, such as water, cream, broth, decoction, juice and, in some recipes, a small amount of some flour, such as wheat, oatmeal, buckwheat, barley, rye, potato, or pea.
