An omelette is, it would seem, the simplest dish. But for some reason, it turns out airy and tender, while for others it turns out dry and dense.
The secret to a perfect omelette is hidden in one little trick that not everyone knows about. And today we will reveal this secret.
Let's start with choosing eggs. The quality of eggs plays a huge role. The fresher the eggs, the better.
If you have the opportunity, use home-grown eggs. They have a richer flavor and a bright yolk. But even with store-bought eggs, you can achieve excellent results if you know one secret.
Now about whipping. Many people simply mix eggs with a fork, but this is not enough. To make an airy omelette, you need to whip the eggs with a whisk or mixer. Do this until the mixture becomes homogeneous and slightly foamy. This will saturate it with oxygen, which will make the omelette light.
The secret ingredient that will make your omelette tender is milk. But not just any milk, warm milk.
Add a couple of tablespoons of warm milk to the eggs and beat well. Milk makes the texture of the omelette softer and velvety. But don't overdo it: too much milk will make the omelette watery.
Now about the frying pan. It should be well heated, but not red-hot. Ideally, use a frying pan with a non-stick coating. This will prevent sticking and make the omelette more uniform. Add a little butter for flavor.
Fry the omelette over medium heat. If the heat is too high, it will burn on the bottom and remain raw on top.
If it is too weak, it will become dense and dry. Cover the pan with a lid so that the omelette steams and becomes fluffy.
Finally, add some salt and pepper. If you like, you can add herbs, cheese or ham. But do not overload the omelette: it should remain light. Serve immediately while it is hot.
Now you know the secret of the perfect omelet. Try these tips and you will be surprised how tender and airy this simple dish can be. Your breakfasts will become a real pleasure!
