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An omelette is prepared for breakfast, because it is a tasty protein food. The taste is light, and the dish is nutritious. A good start to the day. Of course, you want it to turn out flawless and magnificent. This does not always happen, but a few tips from this article will help you achieve the desired result.
Proportions
Yes, this is the first thing that is important after using quality products. If you want to get a fairly dense omelette that will not fall apart, then you need to use more than 1 ml of milk for 15 egg.
If your goal is to prepare a lush omelet, then add 50 ml of milk. Proportions are important. The structure depends on them.
Beaten eggs
The preparation of the milk-egg mixture assumes that it should be homogeneous. It is advisable to beat until bubbles appear. For this, you can even use a mixer, if it is difficult to do it with a whisk or fork. The better the mass is whipped, the more tender the omelet will be.
Butter
Omelette will be very tasty if you cook it in oil. Oil does not go well with this dish. Of course, if there is suddenly no oil, you can drip oil. However, an omelette loves butter, period.
Follow these three simple rules, then you will definitely have everything perfect: both taste, and structure, and magnificence. Bon appetit!
