It is not for nothing that the omelette has become a popular “morning” dish: it is difficult to find another dish that is quick to prepare, provides a feeling of satiety, and pleases with its taste.
However, gourmets are often disappointed: in a hurry, you may end up with a flat omelette instead of a fluffy and airy one.
How to avoid such an outcome? It is enough to “process” the main ingredient correctly.
We are talking about chicken eggs. Many amateur cooks beat them incorrectly.
Rule for beating eggs for omelette
Fans of the traditional morning dish should follow a simple recommendation: it is advisable to beat the whites and yolks separately.
The two components of the egg can only be mixed after each of them has been “processed”.
This approach guarantees the preparation of an incredibly fluffy and tender omelette, which will delight both adults and children.
How to add milk correctly
It is advisable to pour milk into the already whipped egg mixture. Ignoring this recommendation will most likely result in a flat and not very tasty dish.
Therefore, you should not pour a milk drink into an unbeaten egg white or yolk. And even more so, you should not add milk to a freshly broken egg with an unseparated yolk.
