In catering establishments or regular canteens, cooks prepare the omelette in such a way that it does not turn into a flat cake after it is placed on the plate.
There are many secrets to a fluffy omelet. The main ones are the ingredients, but the cooking technology is also not the last place.
We'll tell you what you need to add to the mixture when making an omelette so that it turns out fluffy.
A lot depends on the dish in which the mixture will be baked or fried.
You should choose narrow and tall forms. The wider the pan and the lower its sides, the less likely the mixture will rise and stay after the omelette is removed from the stove.
But there are two more important points.
1. It is better to beat the whites and yolks separately, even if you are preparing the simplest omelette, and not according to old lady Poulard's recipe.
In this case, you can beat the whites even with a regular mixer and at high speed - the denser the foam will be.
And when the protein foam becomes high and dense, you need to add one tablespoon of sugar and beat.
2. After this, beaten yolks are added to the mixture, along with the required amount of salt.
Both ingredients are also mixed with a mixer, but only at low speed.
You can add spices at the same time, and cook the omelette in a heated frying pan with butter for 5-7 minutes.
