Omelet on water

Omelet on water

In the view of most of our compatriots, an omelette is a mixture of eggs and milk, fried in a pan or in the oven. The name of this dish is of French origin, and in France it is often made without milk and other dairy products. Omelet on water compared with cooked milk has a lower calorie, and it does not harm people suffering from lactose intolerance. With the right approach to baking this dish, it will turn out to be almost as tender and lush as the version of the dish that many of our fellow citizens consider classic.

Cooking Features

Omelette without milk is much more difficult to make fluffy, and if you don’t know a few moments, the result is unlikely to meet the expectations. To scrambled eggs on the water turned out air, you need to know a few subtleties.

  • For making an omelet, which contains water instead of milk, it is advisable to use a cast iron skillet or a skillet with a thick bottom and a high-quality non-stick coating. The optimum diameter of the pan for cooking 3-4 eggs is 15 cm.
  • To make the omelette more magnificent, when frying it is continuously stirred with a spatula or fried under a lid, first on medium heat, and then, when the omelette rises, on a slow fire.
  • To give the omelet a more delicate texture, many housewives beat the whites separately from the yolks, and then combine these components and inject other ingredients.
  • It is not recommended to beat the mass for an omelet on water with a mixer, so that it is not too dense. It is better to use a whisk or even a fork.
  • After beating the egg mass, no more than 2 minutes should pass before the omelet starts cooking, otherwise it will not rise.
  • The fresher the egg, the better it is whipped. Experienced chefs advise using eggs that were removed no more than 5 days before for a lactose-free omelet.

Omelet on water can be cooked not only on the stove, but also in the oven, the slow cooker and even the microwave. It is often supplemented with vegetables, sausages, mushrooms and other ingredients. Due to the presence of a large number of variants of this dish, there is no single technology for its preparation. To avoid mistakes and get the expected result, you must follow the instructions that accompany the specific recipe.

A classic recipe for an omelet on water

Composition:

  • chicken egg - 4 pcs .;
  • cool boiled water - 60 ml;
  • salt, black pepper - to taste;
  • fresh greens (optional) - to taste;
  • butter - 40 g.

Method of preparation:

  • Wash the eggs. Break them by separating the whites from the yolks.
  • Add water and salt to yolks. Whisk the egg yolks.
  • Beat whites with a clean, clean, dry whisk.
  • Combine the protein mass with the yolks, beat them together.
  • Wash and chop the greens. Instead of greens, you can use dried herbs.
  • Add fragrant herbs and pepper to egg mass, mix well.
  • Melt the butter in the pan, pour the egg mass into it.
  • Cover the pan with a lid. Fry the omelet over medium heat until you see that it has begun to rise. Reduce the intensity of the flame and cook an omelet for another 3-4 minutes. It is better not to lift the lid all this time, otherwise the omelet may fall off.

Fill the omelette with an envelope, remove from the pan and serve. If it is designed for two people, then it is better to split it with a spatula in half before folding, then fold each half in half or turn it with a cone.

Lactose-free omelet in the oven

Composition:

  • chicken egg - 4 pcs .;
  • water - 0, 2 l;
  • mayonnaise (lean) - 20-30 ml;
  • salt, spices, fresh herbs - to taste;
  • refined vegetable oil - as required.

Method of preparation:

  • Break eggs into a bowl, stir with a whisk.
  • Add lean mayonnaise and water to eggs. Whisk the products together to make a perfectly homogeneous mass.
  • Add salt and spices, mix.
  • Cover the baking dish with a thin layer of vegetable oil, pour the egg mass into it.
  • Sprinkle the omelet with chopped greens on top.
  • Place the form in an oven preheated to 200 degrees and bake the omelet for 40-50 minutes.

The dish made according to this recipe will appeal to supporters of a healthy diet, as it turns out to be low-calorie. All the more people who suffer from lactose intolerance will appreciate it.

Omelet on water with cheese in a slow cooker

Composition:

  • chicken egg - 5 pcs .;
  • hard cheese - 100 g;
  • water - 100 ml;
  • refined vegetable oil - 20 ml;
  • salt, spices - to taste.

Method of preparation:

  • Beat eggs with water and salt.
  • Finely rub the cheese, add to the egg mass. Pepper and mix well.
  • Smear a bowl of multicooker with vegetable oil, pour omelet into it.
  • Turn on the appliance by selecting the “Baking” program. Set the timer for 30 minutes.

Omelet when cooking in a slow cooker almost never burns and turns out to be especially tender.

Steam omelet on sour cream and water

Composition:

  • chicken egg - 2 pcs .;
  • water - 0, 4 l;
  • sour cream - 20 ml;
  • salt, spices, dried herbs - to taste.

Method of preparation:

  • Break eggs into a bowl and beat with a fork until smooth.
  • Continuing to beat eggs, add 100 ml of water to them in portions.
  • Add salt, spices, herbs and sour cream. Whisk the products together.
  • Place a container in the multicooker capacity for cooking, pour the egg mass into it.
  • Pour the remaining water into the main multicooker container.
  • Install the grille in place, lower the lid.
  • Turn on the unit by activating the “Steaming” program. Cook an omelet in this mode for 20 minutes. Then leave it for 10 minutes in heating mode.

A tender steam omelet cooked according to this recipe will surely please both children and adults.

Rich Omelet with Bacon and Cheese

Composition:

  • chicken egg - 3 pcs .;
  • water - 150 ml;
  • hard cheese - 120 g;
  • bacon - 100 g;
  • butter or margarine - 20 g;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Divide the eggs into whites and yolks. Beat them until foaming separately.
  • Cut bacon into thin slices, fry in a pan without adding oil. It is not necessary to bring bacon to readiness
  • Cut the bacon in small pieces.
  • Combine the yolk mass with the albuminous mass, add water, salt and spices to it, stir it with a whisk.
  • Divide the egg mass in half.
  • Grease cupcake cups with melted butter or margarine.
  • Pour half of the egg mass into the molds, filling them by about a quarter.
  • Spread bacon on the tins, fill with the remaining eggs.
  • Finely rub the cheese, sprinkle them omelet.
  • Place the molds in an oven preheated to 180 degrees, cook an omelette at this temperature for 15 minutes.

Before serving, an omelet is laid out from molds on plates, decorated with fresh or pickled vegetables and then served to the table. Omelet made according to this recipe is not ashamed even to offer guests.

Omelet with vegetables on water

Composition:

  • tomato - 100 g;
  • Bulgarian pepper - 100 g;
  • chicken egg - 2 pcs .;
  • water - 60 ml;
  • salt, black pepper - to taste;
  • refined vegetable oil - as needed.

Method of preparation:

  • Wash vegetables. Remove seeds from pepper.
  • Cut the tomatoes into medium-sized slices. Pepper cut into quarters rings.
  • Heat the oil in the pan, put the vegetables in it. Fry them for 5-10 minutes, until the tomatoes do not let the juice.
  • Mix eggs with water, salt and pepper. Shake them well with a whisk.
  • Pour the egg mass onto the vegetables.
  • Cover the pan with a lid, reduce heat under it. Cook the omelette for about 10 minutes until the eggs are set.

The omelet cooked externally according to this recipe resembles a pizza. The similarity will be even more complete if you sprinkle finely grated cheese and basil leaves 2 minutes before being ready.

Exquisite Omelet with Mushrooms

Composition:

  • chicken egg - 2 pcs .;
  • leek - 100 g;
  • fresh champignons - 100 g;
  • butter - 40-60 g;
  • water - 30 ml;
  • hard cheese - 30 g;
  • salt, seasonings, fresh herbs - to taste.

Method of preparation:

  • Wash mushrooms, cut into thin plates.
  • Cut onions into slices.
  • Melt half the butter, put the onion in it, fry it for 2 minutes, put it on the plate.
  • In place of the onion, place the mushrooms. Fry them until excess liquid evaporates from the pan. Remove them from the pan.
  • Add the remaining butter, let it melt.
  • Beat the eggs with water, salt and spices, pour into a frying pan.
  • When the omelette grabs the bottom, but the top still remains liquid, put the mushrooms and onions on it. Sprinkle it with finely grated cheese and chopped greens.
  • Dip the lid in the pan and cook the omelet until tender.

It is difficult to find a person who will remain indifferent to this fragrant and appetizing treat. Its taste will not disappoint you either.

Omelet with green peas and bell peppers

Composition:

  • chicken egg - 4 pcs .;
  • Bulgarian pepper - 0, 2 kg;
  • canned green peas - 100 g;
  • refined vegetable oil - as required;
  • water - 50 ml;
  • butter - 40 g.

Method of preparation:

  • Beat eggs with water and seasonings.
  • Pepper cut into small squares. For this dish it is better to use a red vegetable.
  • Melt butter in a frying pan, put pepper and peas in it. Cook them for 5 minutes.
  • Whisk the egg mass again and pour it into the pan.
  • Cover the pan with the lid and cook the omelet until it stops being liquid on top.

The omelette according to this recipe is nourishing and looks very bright. Such a breakfast will surely cheer up both you and your household.

Omelet does not have to be prepared with the addition of milk. On the water, it also turns out to be tender and lush, no less tasty than that made with milk.

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