Many people can't forget their kindergarten omelette.
The dish was very appetizing, fluffy and at the same time elastic.
People who try to make this omelette at home usually fail.
But why did Soviet chefs always manage to prepare lofty and airy dishes?
The fact is that professional cooks from the USSR knew five interesting tricks, emphasizes the expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova .
The cooks did not beat the eggs with a whisk.
The main ingredient was not processed with a whisk (and certainly not with a blender), but with an ordinary tablespoon. Some cooks used a wooden spatula.
The use of suitable devices ensures that the egg mass does not contain a large number of bubbles, which, contrary to popular belief, do not ensure the appearance of fluffiness, but deprive the future dish of elasticity.
Don't overdo it with milk
Many modern housewives add too much milk to the egg mixture, almost equalizing the components by volume.
However, Soviet cooks knew: you don't need a lot of milk. The ingredient should take up about a quarter of the mixture's volume.
No flour added
The flour ingredient, although it will help to create elasticity, will deprive the omelette of its airiness.
In addition, flour will make the taste of the dish less bright.
Baked in the oven
An omelette is unlikely to turn out fluffy and high if you cook it in a frying pan.
You need to take a deep and narrow glass form, fill it with the egg-milk mixture and put it in the oven.
Place the finished dish on a warm plate
A sharp temperature change can "make" the omelette fall. To avoid this trouble, do not put the dish on a cold dish.
Earlier, gourmets were told how to make liver as tender as possible.
Expert: Julia Arkhipova
