Many people have trouble making a fluffy omelette.
But there is one little trick that will definitely make the dish airy.
So, the egg whites need to be separated from the yolks and beaten well.
You will get a “cloud” from which you will make a delicate dish called “omelette soufflé”.
The expert of the online publication Belnovosti in the field of cooking, cook, fourth-class baker Yulia Arkhipova told how to prepare this deliciousness.
Omelet-soufflé recipe
Take two chicken eggs. Separate the whites from the yolks.
Set the container with the yellow part of the product aside for now.
But add one teaspoon of granulated sugar to the whites.
Beat this viscous mass. But not with a whisk. You need to use a mixer.
The process must be continued until a fairly dense air mass with stable peaks appears.
Return to the yolks. Salt them and mash them with a fork.
Next, combine the white and yellow masses. Mix the resulting base, but very carefully.
The result will be a mixture that needs to be transferred to a heated frying pan, into which a little vegetable oil was previously poured.
Cover the filled pan with a lid, reduce the heat to low and wait 4 minutes.
Then remove the lid, turn the omelette over, put the lid back on and reheat the dish for another couple of minutes.
The total time to prepare the dish will be about 10 minutes.
You will be pleasantly surprised by the tenderness and airiness of the finished omelette.
Earlier, gourmets were told how to cook chicken in Jewish style .
Expert: Julia Arkhipova
