How to make an omelet with milk in a pan

This simple dish is familiar to everyone since childhood. After all, it is in kindergarten that kids are often served a lush, rich omelet.

But as soon as the hostess begins to cook an omelet at home, her failure awaits her. An omelette that was a few minutes ago was so high in a frying pan, hitting on a plate, suddenly fell into a thick pancake.

Homeland omelet - France. It is there that without this dish, not a single breakfast is complete. But the classic omelette is cooked without milk - on some eggs. True, with all sorts of additives: cheese, tomatoes, ham.

Adding milk or other dairy products - sour cream, kefir, cream - this is the liberty of hostesses. And the milk goes to the omelet benefit. It turns out magnificent and porous.

Subtleties

For an omelet take only fresh eggs. Before use, they must be washed in warm water to prevent such a dangerous infection as salmonellosis from getting into food.
Eggs are mixed with milk and lightly whipped with a whisk or fork. It is not necessary to use a mixer for this purpose. Excessive foam adversely affects the quality of the omelet.
To make the omelette more fluffy, the yolks are separated from the proteins, mixed with milk and whipped slightly. Then mixed with whipped into a stable foam proteins.
The quality of the omelet depends on the amount of milk. Those hostesses who pour milk by eye are mistakenly received. The fact is that an excess of milk well raises an omelet in a frying pan, but immediately after turning off the plate, it falls off strongly. Therefore, milk is poured strictly according to the norm: 15 ml of milk are taken for one egg.
Choosing a pan also affects the quality of the omelet. In a thin-bottomed frying pan, the omelet burns quickly, staying raw inside. Pig-iron or modern non-stick pans are ideal for making omelets. In any case, the bottom should be thick.
Fry an omelet in butter, melted butter, vegetable oil, on smaltse or fat. It is better not to use margarine and spread, as they can give the dish an unpleasant taste.
Omelette is prepared not only from eggs and milk, but also with the addition of other ingredients. Sausages, tomatoes, zucchini, onions and other vegetables that need heat treatment, first fry in a pan, and then pour the egg-milk mixture. If they are mixed immediately with an omelet mass, this will significantly impair the quality of the omelet. Greens are immediately mixed with eggs or sprinkled with it already prepared dish.
The egg mixture is poured onto a well heated pan, oiled. Then the fire is reduced to a minimum, the dishes are covered with a transparent lid.
When the edges of the omelet mass just grab and turn white, they are gently moved to the middle using a fork or paddle. They also make punctures in the omelette so that the liquid flows down.
Then the pan is closed again with a lid and no longer interferes with the process. As soon as the whole omelette rises and thickens - it is ready.
Flour is sometimes added to the egg-milk mixture. The omelet becomes denser and holds its shape better. In this case, the amount of milk is increased.
Very often the finished omelette falls due to the temperature difference between the pan and the plate. Therefore, the omelet plate is preheated.
For a high omelet take a narrow frying pan.
Stuffed omelette is cooked in a wide pan without a lid, as a thick omelet is difficult to bend in half. In this case, each portion is fried separately.

Omelet on natural milk

Ingredients:

eggs - 3 pcs .;
milk - 45 ml;
salt - to taste;
butter - 15 g.

Preparation Method

Eggs are mixed with milk, salted and poured onto a pre-heated pan, greased with butter.
Without reducing the heat, stir with a spatula.
When the mass thickens, the edges of the omelet are bent from two sides to the middle in the form of an oblong patty.
As soon as the bottom of the omelette is fried, it is spread on a pre-heated plate. Watered with oil and sprinkle with herbs.

Omelet on milk with green onions

Ingredients:

eggs - 3 pcs .;
milk - 45 ml;
green onion - 20 g;
salt - to taste;
butter - 15 g.

Preparation Method

Eggs are lightly whipped with milk and salt.
Add chopped green onions and mix.
Poured on a preheated frying pan, oiled. Stir slightly.
As soon as the omelet mass becomes thick, the edges of the omelet are wrapped in the middle in the form of a patty and fried to a low ruddy crust.
Ready-made omelet spread on a pre-heated plate and sprinkle with herbs.

Omelet on milk with bacon and onion

Ingredients:

eggs - 3 pcs .;
milk - 45 ml;
fat - 40 g;
bulb onion - 1 pc .;
salt - to taste.

Preparation Method

Fat is cut into small cubes.
Cut onions finely and fry with bacon in a frying pan.
Eggs are mixed with milk and salt, whipped with a whisk.
Pork the bacon with the egg mass, mix quickly.
When the omelette thickens, its edges are bent to the middle to make a pie.
Omelette is cooked and put on a preheated plate.

Omelet on milk with sausage

Ingredients:

eggs - 3 pcs .;
milk - 45 ml;
sausage - 40 g;
tomato ketchup - 20 g;
butter melted - 30 g;
salt - to taste.

Method 1

The sausage is cut into small cubes and fried in butter.
Add ketchup and boil until the liquid evaporates.
Beat eggs with milk and salt, pour into a heated pan, greased with butter. Stir quickly.
When the mass thickens, they spread minced meat in the middle of it in the form of a long strip.
The edges of the omelet are raised and folded to the middle, giving it the shape of a pie.
Bring to readiness and shift to a pre-heated plate.

Method 2

The sausage is cut into cubes and fried in butter.
Mix with ketchup and boil briefly.
Beat eggs with milk and salt.
Pour minced meat with this mixture and mix it quickly.
Cover with a lid, reduce the fire to a minimum. As soon as the omelette rises and thickens, the pan is removed from the stove.
Omelet spread on a preheated plate and sprinkle with chopped greens.

Omelet on milk with cheese

Ingredients:

eggs - 3 pcs .;
flour - 2 tbsp. l .;
milk - 1 cup;
white cheese - 50 g;
vegetable oil - 1 tbsp. l .;
salt - to taste.

Preparation Method

The flour is diluted with cold milk and stirred until the lumps disappear.
Yolks are ground with salt and mixed with milk.
Beat proteins with a mixer and mix with the rest of the mass.
Add the crumbled cheese and mix everything.
Pour on a greased pan and fry on both sides until golden brown. So that the omelet can be easily turned over to the other side, take a flat lid, cover the omelet with it and turn the pan over. Omelette remains on the lid. Then gently shake it into the pan.

Omelet on milk with mushrooms

Ingredients:

eggs - 3 pcs .;
milk - 50 ml;
onions - 1 pc .;
mushrooms - 2 pcs .;
vegetable oil - 1 tbsp. l .;
salt - to taste.

Preparation Method

Mushrooms are boiled and cut into pieces.
Onions are crushed and fried in vegetable oil, adding mushrooms.
Eggs are combined with milk, salt and whipped with a whisk.
Pour mushrooms with this mixture, mix it slightly.
The pan is closed with a lid, the fire is reduced to a minimum and the omelet is fried until done.
Spread on a preheated plate and sprinkle with chopped greens.

Omelet on milk with jam

Ingredients:

eggs - 2 pcs .;
milk or cream - 30 g;
butter - 10 g;
sugar - 5 g;
jam - 25 g;
lemon peel - pinch;
icing sugar - 15 g.

Preparation Method

Eggs are combined with milk, add the zest.
Pour onto a greased pan and mix gently until the mixture thickens.
In the middle of the omelet spread berries in length from jam without syrup.
The edges of the omelet are wrapped to the middle and lightly pressed.
When the bottom side of the omelet is ready, it is carefully laid on a dish and sprinkled with powdered sugar.

All these recipes are designed for 1-2 servings, but any hostess can always change the yield of finished products, given the number of consumers and their appetite.

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