Omelettes have long been boring: they stick to the pan, turn into rubber, or fall apart before your eyes.
But what if there was a dish that was quicker to prepare and tasted more delicate than a cloud? Its secret is ordinary sour cream.
Beat 3 eggs with 100 g of sour cream until foamy, add a pinch of salt and a spoonful of starch.
Pour the mixture into a hot frying pan with oil and fry for 2 minutes under the lid.
Turn it over and in a minute you will have a flatbread that melts in your mouth like a soufflé.
Why does it work? Sour cream contains fat and acid, which slow down the coagulation of proteins. The eggs do not have time to become hard, remaining airy. Starch binds moisture, preventing tears and holes.
This flatbread does not require filling, but if you want to experiment, add grated cheese and herbs to the dough before frying.
Or spread the finished flatbread with butter and honey for a dessert worthy of Sunday brunch.
Another life hack is to bake the mixture in the oven. Grease ceramic molds with butter, fill them with dough 2/3 full and place in an oven preheated to 200°C for 12 minutes.
The edges will be browned, but the center will remain creamy, like a restaurant soufflé. Serve with salmon, avocado or berry sauce - the dish will change character depending on the additions.
Omelettes are a thing of the past. This flatbread is a culinary metamorphosis that proves that even familiar ingredients can surprise.
The next time you take out your eggs, remember that they are not made for boring breakfasts, but for small culinary masterpieces.
