You don't have to be a culinary professional to make a fluffy and unique omelette.
The list of ingredients for this dish is also not the most scarce, and therefore failures are often associated with ignorance of a couple of tricks. We will tell you what prevents you from making an omelet like in kindergarten.
1. So, many housewives are in a hurry to simplify their life in the kitchen with the help of household appliances.
There is nothing wrong with this, but when professionals say that you shouldn't use a mixer to beat eggs, that's how it should be.
You can use a mixer to beat eggs for dough and other baked goods. An omelette can fall at the most crucial moment.
The best option is a whisk or a regular fork.
2. You will get an airy and fluffy omelette if you beat the whites and yolks separately.
When the mixture is ready, carefully combine it, but the finished base should not stand for long, otherwise it will quickly settle.
3. It is important to calculate the amount of ingredients, in particular milk and eggs. The correct proportion is considered to be 1 tablespoon of milk per one chicken egg.
It is not necessary to use only milk. The omelette turns out even better with kefir.
4. To make the dish more filling, it wouldn’t hurt to add flour or semolina, which will support the mass and the omelette won’t fall.
However, the flour needs to be sifted, then add a little baking soda or yeast - on the tip of a knife.
