It should be noted that the omelet is considered to be a French dish because its name has purely French roots. But it seems that the scrambled eggs, like the Italian freatta, the Spanish tortilla, the Japanese Omu-Rice, the Russian are crushed and all the dishes from the beaten eggs in different cuisines of the world were opened almost simultaneously. Who is the first inventor of the classic omelet is tantamount to a dispute, which appeared earlier - an egg or a chicken.
Omelet cooking options are many, and each can be called classic, if we take into account the national peculiarities of a particular cuisine of the world. By the way, the French also prepare an omelet for a long time, not only from eggs.
Classic omelette - basic technological principles
The French believe that a real cook should, first of all, learn to cook an omelet. They are right, because the composition of the classic French omelet includes only eggs and butter, not counting the spices. To cook from this minimal set of products a real culinary masterpiece, beloved on all continents, you need to be a professional.
Omelette is a delicious and comprehensive breakfast, which does not require much time. It is served as a separate dish, as well as with a side dish - porridge, mashed potatoes, vegetables. There are options for omelet stuffing. Eggs are a product that goes well with meat, cheese, and vegetables.
For making an omelet, it is important to observe the following rules:
Use only fresh eggs, they must be cooled to achieve maximum fluffiness while beating.
Many professionals believe that eggs for omelet should be whipped only with a fork, without using a whisk or a mixer. Of course, if an omelette is prepared, say, as a base for rolls, and it is necessary that it has a more dense and elastic texture, then you can use a fork, because the process of beating does not require much effort. But if you consider that the eggs for cooking a classic omelet must be whipped until foam appears on the surface, then this can be achieved as quickly as possible with a whisk, a mixer. Hence the conclusion: use the tools and kitchen appliances that are available and most convenient to use - whisk and mixer were invented to facilitate the work in the kitchen. Omelette can be cooked in a pan, baked in an oven or a slow cooker. Do I need to cover the pan in the cooking process? If cream or milk is not added to the beaten eggs, there is no need to use a lid. To obtain a more lush and moist consistency, add milk to the eggs while beating it and prepare an omelette in the quenching mode in a pan, covering it with a lid. Often used the combined options when the dish begins to fry in a pan, and then brought to readiness in the oven.
It is important to pay attention to the temperature conditions. Before you pour the beaten egg mass into the frying pan, you need to warm the dishes, but do not heat them to the maximum level. It is advisable to use a frying pan with a thick bottom and non-stick coating. The omelet must be fried slowly so that its surface has time to acquire a firm and resilient consistency before the lower part begins to burn.
Depending on the requirements of the recipe, additional ingredients are added to the beaten egg mass or laid out in layers in a frying pan. The omelet is folded in half, in the form of a roll, a triangle or an envelope. Serve the omelette hot.
Recipe 1. Classic Omelet - French Cuisine
Composition of products:
Eggs 3 pcs.
Butter 15 g
Salt, ground pepper (to taste)
Working order:
Prepare the pan by smearing it with any vegetable oil and warming up on the stove. Beat the eggs by adding salt and pepper. Immediately pour into the pan. When the bottom of the omelet is cooked, drizzle the surface with butter, melt it in steam or in a microwave. Roll the layer in half. Soak in the pan for another 3-5 minutes and shift into a serving plate.
Recipe 2. Classic Omelet, with the addition of milk and chopped green
Ingredients (for 3 servings):
Fresh eggs 5 pcs.
Whole milk, whole 150 ml
Salt, spices
Chopped onions, green 200 g
Melted butter 70-80 g
Cooking:
Prepare the dishes and all the ingredients for an omelet:
Wash the stalks of onion finely chop. Melt the butter. Heat a greased pan, maintain its temperature. Chilled eggs break into a deep dry and, preferably, cooled metal bowl, salt and beat. When the mass doubles, pour in the milk. At the end of whipping, you can add a pinch of baking soda. Immediately pour the beaten mass into the pan and cover with a lid. Reduce heat and do not lift the lid until the omelette is brimming and thick.
After that, remove the lid, drizzle with oil and sprinkle with chopped greens. Cut the hot omelet into portions and serve immediately.
Recipe 3. Omelet classic with ham
Products:
Smoked-boiled ham 250 g
Onion 120g
Eggs 6 pcs.
Cream, fatty 100 ml
Chopped greens and spices (to taste)
Olive oil 50 ml
Preparation:
Ham or any smoked sausage cut into cubes and fry in olive oil in a deep frying pan with the addition of onions, also diced. If desired, season the sausage with pepper.
Beat the eggs, adding a pinch of salt and cream, with a fat content of at least 20%. Pour the whipped mass into the pan with the ham and put in the oven, preheated to 140-160 ° C. Bake until crusted on the surface. Serve the omelet with boiled rice or mashed potatoes.
Recipe 4. Classic Omelet with Tomatoes and Cheese
Products:
Hard cheese 250 g
Tomatoes 3 pcs.
Cream and olive oil - 50 g
Onions, white 100 g
Pepper, ground and fine salt
Eggs 8 pcs.
Parsley, basil (for registration)
Progress:
Heat the pan, pour in the olive oil, then add the butter to it, and pass the diced onion to transparency. Wash the tomatoes, blanch and remove the skin. Slice the tomatoes into thin slices and place them neatly in a pan, in a single layer. Fry and turn. Pour the beaten eggs on top. Send the pan to the oven; bake until the egg mass thickens. Cheese grate or chop very thin plates. Put it on top of the omelet and bake until rosy color.
When serving, decorate with greens.
Recipe 5. Omelet classic with rice noodles and salmon
Products:
Eggs 4 pcs.
Butter 90 g
Smoked salmon (fillet) 300 g
Lemon? PC.
Spice
Noodles, rice 150 g
Salt
Water
Lettuce, fresh cucumber, greens (for serving)
Preparation:
Boil water, add salt and boil rice noodles. Throw it through a colander. Take four baking molds and brush them with butter. Divide the boiled noodles into four parts and, rolling them into rings, put in the form. Place slices of salmon fillet in the center of each ring. Sprinkle with lemon juice, season with spices. Beat the eggs in a strong foam and pour into the molds, over the noodles with salmon. Bake in the oven. Place the lettuce leaves in portions, place an omelet in the center, lay it out of the mold. Around put slices of cucumber, green leaves.
Recipe 6. Omelet classic with loin and potatoes
Composition of products:
Potatoes 400 g (net)
Eggs 8 pcs.
Brisket, pork 0,6 kg
Onions 200 g
Refined oil 100 ml
Salt
Fresh greens
Ground pepper, black
Working order:
Peeled and washed potatoes cut into thin strips. Chop onions. Fry the potatoes in hot oil, pre-drying it. Put on a napkin to remove excess fat. Cut the loin in the same pieces and fry until ready, seasoning with spices and adding onions. Put the fried potatoes back in the pan. Fill the prepared ingredients with eggs, whipped into a lush foam. Turn the omelet over into a dish, cut into portions. Decorate with greens and serve.
Recipe 7. Omelet classic in pita with sausage and vegetables
Products:
Armenian pita 1 pack
Sausages, boiled 6 pcs.
Eggs 12 pcs.
Cream (15%) 250 ml
Korean carrots 150 g
White cabbage 200 g
Tomato sauce, hot 50 g
Mayonnaise 100g
Vegetable fat (for frying)
Cooking:
Lavash cut into 6 rectangles. Beat the eggs with cream. Grease the baking tray, preheat the oven. Pour the omelet mass onto the prepared leaf and bake in the oven. The finished omelette is also divided into 6 rectangles. Chop the cabbage, combine it with the Korean carrot. Smear the pita bread with tomato and mayonnaise. Thin layer lining the pita bread with cabbage and carrot salad. Over each portion, place the rectangles from the omelet, then - boiled sausages. Roll up the rolls. The cooled dish can be heated in the microwave. This is a great snack on a hike, in nature.
Omelet classic - useful tips and tricks
- Before pouring the beaten egg mass into the pan, grease it with oil, and before folding the layer, pour the omelette with oil. Soak it for 5 minutes to allow the oil to soak in, and serve. Butter will give omelette or baked egg souffle a delicate flavor. Lubricating the pan or pan for omelet with vegetable oil will help to avoid burning.
- If you make an omelette with milk or cream, you can add a pinch of soda to make it more pomp. Dairy products contain acid, which reacts with soda, causing the release of gas bubbles. But do not overdo it with the addition of soda, otherwise the omelet will become gray and the taste of soda will be characteristic - then you will have to throw away the omelet.
- When whipping eggs for an omelet, pour the cooled milk in a thin stream. At this time, the pan, in which the omelet will be fried should be oiled and heated. The whipped mixture is poured immediately so that air bubbles do not evaporate. When baking an omelet, you must follow the same rules as in the preparation of biscuits.
