Want to make a really fluffy omelette? Then don't beat the whites and yolks together!
First, separate the yellow part of the egg from the transparent part.
Just before whipping, you need to add one simple ingredient to the egg whites.
And then the white component of the egg will acquire the ideal consistency as a result of subsequent “processing”.
Yulia Arkhipova, an expert in the field of cooking for the online publication Belnovosti, a chef and fourth-class baker, shared the secrets of making the perfect omelette.
How to cook an omelette correctly
As mentioned above, you first need to separate the yolks from the whites.
The container with the yolks should be set aside for now. First, you need to “work” with the whites.
First, this mass should be salted. Early addition of salt is a guarantee of increased activity of protein molecules. As a result, the protein will be perfectly whipped (even by hand): you will get an incredibly airy mass.
The previously separated yolks must be carefully mixed into this base.
The resulting mass must be placed on a preheated frying pan, which has been previously greased with vegetable oil (you can also throw in a couple of cubes of butter).
Fry the omelette on both sides until done. You will get an appetizing, tender and very fluffy dish.
Expert: Julia Arkhipova
