Remember the delicious, fluffy, and tender kindergarten omelette? Many children simply adored this dish.
As they grew older, some people tried to recreate the dish at home.
The result was a perfectly edible milk-egg mixture. But it was clearly far from the delicacy served in kindergarten.
What is the secret of the tenderness of the kindergarten omelet? The answer is simple: it was cooked in the oven, not in a frying pan.
Benefits of Cooking an Omelette in the Oven
There are several reasons why you should bake an omelette in the oven.
Firstly, you can use a narrow but deep enough mould. This means that the cook has the opportunity to determine the height of the dish in advance. The omelette can be made very high.
Secondly, you can safely make the raw egg mixture runny, because in a narrow mold such a mass will definitely not spread. It is the liquid consistency that increases the chances of preparing an airy dish.
Thirdly, there is no need to add flour, which often deprives the omelette of tenderness.
How to cook an omelette in the oven
You need to take six eggs and separate the yolks from the whites. Both components need to be beaten with a whisk in separate containers.
One and a half cups of milk should be poured into the yolk mixture. The whites should be gradually added to the resulting mass.
The prepared base should be poured into a baking dish greased with butter.
The omelette should be cooked in the oven at 180 degrees for 30 minutes. During this period, the oven door should never be opened: the omelette may lose its fluffiness.
If you do everything correctly, the result will be a real culinary masterpiece.
