Many people like omelette because it is easy and quick to prepare.
This delicious dish can be created in just a few minutes, which is very handy in the morning hours.
But the consistency of the food does not always satisfy gourmets.
An improperly cooked omelette is flat and tough.
How can you make a dish fluffier and more tender? The answer is simple: use a simple additive.
How experienced chefs operate
Experienced gourmets are in no hurry to beat eggs broken into a deep bowl.
First, they add two tablespoons of plain water (for four eggs) to the container. The liquid should be at a fairly low temperature.
But the eggs should not be cold. So take them out of the refrigerator in advance.
"What about milk?" - many will probably ask. We answer: in the classic version of the omelette there is no milk component at all. The dish is delicious even without it.
Beat the contents of the container thoroughly. You can only use a whisk or a fork. Do not turn on the blender or mixer, otherwise the consistency of the mass will not be the best.
If you follow the recommendations, you will get a homogeneous mixture, from which you will get an incredibly appetizing, airy and tender omelette.
By the way. It is advisable to fry the dish not only in vegetable oil, but also in butter. This way the dish will acquire a brighter taste.
