Many people note that the most difficult part of making an omelet is maintaining its volume until serving.
The fact is that what ends up on the plate is often a dish of mediocre quality and lacking any splendor.
The reason is simple: two mistakes were made during the preparation of the dish, notes Yulia Arkhipova, an expert in the field of cooking for the online publication BelNovosti.
What do they consist of?
Frying pan temperature
Many have heard that you can't cook an omelette on a cold frying pan: the idea won't be successful. This is a fact. But you can't cook on a frying pan that is too hot either.
If the temperature is too high, the omelette will not retain its fluffiness until serving.
Quick preparation
Omelette is a dish that does not like haste. Therefore, you should not rush under any circumstances. After you have fried the omelette, you should always reduce the heat to a minimum and cook the dish with a lid for up to five minutes.
In this case, the omelette will bake and rise.
Previously, we talked about how to cook country-style potatoes without using an oven .
Expert: Julia Arkhipova
