Whether the omelette turns out fluffy depends not least on how well the eggs are beaten.
We'll tell you how to beat eggs to make a fluffy, high omelette that won't fall down on your plate.
How to Beat Eggs for an Omelette
Beating eggs for an omelette using a mixer or blender is a big mistake.
The more foam there is, the more likely it is that the omelette will sink to the bottom of the plate.
Therefore, you need to beat the eggs using grandma's method - with a fork, mixing until smooth. That is, you don't need to beat, but stir.
If you are a beginner cook, you should not experiment with additives.
Do not add starch, vegetables, mushrooms, herbs or meat to the omelette. Additives will only make the omelette heavier and prevent it from rising.
Choose a frying pan with high edges and a thick bottom. Or better yet, use a multicooker, so the omelette will definitely turn out fluffy.
After cooking, leave the omelette on the stove for two to three minutes so that it does not sink due to the temperature difference.
