For many, from childhood, squash caviar and omelet brought indescribable delight and joy. And unlike the first one, everyone had the opportunity to eat the egg dish much more often. It was prepared not only by parents, but also by cooks in kindergarten and school. Traditionally, omelette is cooked in large, massive rectangular pans, and then cut into small portions and served.
The good news is that a fluffy and incredibly tasty omelette, like at school and in childhood memories, is not difficult to prepare at home. And you only need a few ingredients for this: eggs, milk and a pinch of salt.
What explains the properties of this dish?
However, this is just a basic omelet recipe like in school. There are many variations of it in the world, with the addition of vegetables, exotic spices, fish, cheese or meat. However, a different list of ingredients is not the only difference. These omelettes are not fried in a frying pan, but baked in the oven. It is thanks to this cooking method that the dish turns out fluffy and tender. When cooking, you should follow several important rules:
- Don't deviate from the recipe. You should not exclude ingredients or change their proportions. Professional chefs recommend adding eggs and milk in proportions of 1:3. In other words, one part eggs will require three parts milk.
- Use heat-resistant dishes. Made from cast iron is best. Its advantage when cooking a tall omelette like in school is that it heats up much more slowly, which will ensure even cooking without the risk of burning.
- For cooking, use dishes with high sides and a small bottom in diameter. This is necessary because the omelette will rise to about one-third its original size during baking. Afterwards it will fall slightly, but in the end it will still be slightly higher than before cooking.
- Set the temperature to low. 160-180 degrees will be enough.
- Do not open the oven door, otherwise the omelette will fall off and you will not be able to get the desired result.
- Do not use a mixer during cooking. If you beat the eggs with a whisk, more oxygen will enter the mass, which will give the finished dish airiness and tenderness.
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We prepare the dishes in which the omelette will be baked, just like at school
As mentioned earlier, dishes should be made of heat-resistant material and with large sides. A small diameter container is best. Grease clean dishes with melted butter. This will help remove the finished omelette from the mold. An important point: butter is best suited for this task because it minimally affects the taste of the dish. Do not forget that the shape should be high, because a fluffy omelette, like at school, will expand in the oven during cooking.
Baking the dish
Before putting the dish in the oven, you should preheat it to approximately 180 degrees. Bake the omelet, as in school, in the oven for about 45 minutes until golden brown. Readiness should be checked after the process of raising the omelette has passed. The omelette will be ready when it is completely baked and not liquid inside; you can check this with a skewer or toothpick. Don't be alarmed if you see whey at the bottom of the pan. This is a common occurrence when making an omelette.
Cooking option with semolina
It is served as a sweet dish for a children's afternoon snack or breakfast - with jam, fruit, condensed milk. And if you don’t put sugar in it, but add meat or vegetables, you get a complete hearty lunch.
Can this dish be cooked in a frying pan?
You can try to make an omelette, like in school, in a frying pan with a closed lid, but you won’t be able to achieve such fluffiness. This is due to the heating characteristics of the product. Therefore, if you don’t have an oven, it is better to take into account other methods of preparing an egg omelet. But if you still want to try cooking it in a frying pan, use the recipe below. It will require:
- 6 large eggs;
- 50 ml milk;
- 50 ml water;
- 30 grams of unsalted butter;
Break the eggs into a deep container. Pour water and milk into them, add salt to your taste. Using a whisk or fork, whisk all ingredients together, but not too much. It is enough to achieve a complete combination of ingredients.
Heat a deep frying pan over low heat, melt a little butter in it and evenly distribute it over the surface. Pour in the egg mixture and stir gently with a fork. Cover the pan with a lid and set the heat to low. When the whole mass becomes thick, the dish is ready.
