The classic omelette can have many variations, as the dish is popular.
In the usual culinary tradition, it is customary to use cow's milk or water when preparing the product.
It is believed that due to these components the texture of the main components changes, becoming airy and porous.
However, not everyone agrees with this. Some, on the contrary, believe that water or milk are not able to improve the quality of the omelet. On the contrary, they are the ones who are "blamed" if the omelet does not rise.
It is believed that a more reliable option may be a strong alcoholic drink. We are talking about vodka.
Why add vodka to an omelette
Due to the fact that vodka is a strong drink, it is often used in cooking. Many people know that the drink is used to prepare crispy brushwood, rich fish soup and even to improve the quality of minced meat.
But not everyone knows about using vodka to improve an omelet.
As it turns out, the secret is quite simple. Strong alcohol evaporates extremely quickly, but at this point it manages to "break" the egg mass, making it porous and airy.
Of course, you won't feel the taste of vodka.
For a standard omelette (made from three chicken eggs), you only need one spoon of strong alcohol.
