How to make a magnificent omelette in a pan recipe. Lush omelet - proven recipes

To make an omelet truly magnificent, it is not enough to use only a beaten egg-milk mixture for its preparation. The omelet may turn out fluffy, but only during cooking, and after transferring it to a plate, it will most likely sink down, become flat and not so appetizing. To avoid this, you can resort to some tricks, for example, add a little yeast or soda. Those who do not want to use these ingredients in an omelette can use another "secret" ingredient - flour. But be careful and do not abuse it - just a small pinch of flour is enough for it to “fasten” all the products with high quality and allow it to keep the shape of the dish after the cooking process is over.

So, to make a delicious omelette, we need, of course, eggs and milk. Depending on your taste preferences, you can add cheese, sausage, tomatoes, etc.

Advice. It is advisable to use milk warmed up or at least at room temperature, in no case do not take milk straight from the refrigerator.

It should be borne in mind that the more filling is used as the basis for an omelette, the less fluffy and airy it will turn out, since the weight of the food mass will “pull” it down.

Now it remains to stock up on all the necessary "tools" for cooking: we need a cutting board, a knife, a whisk, and of course, a frying pan (preferably with a non-stick coating).

Recipe for a fluffy omelet in a pan

This recipe is quite simple, but at the same time, the omelette turns out to be airy, light and nutritious. To prepare it, we need the following ingredients:

• 3 fairly large chicken eggs;
• 50 ml of milk;
• 2 tbsp. spoons of flour;
• salt, pepper to taste;
• butter.

First of all, you need to break the eggs into a fairly deep bowl, then add salt and pepper there, beat lightly. Pour milk into the egg mass in a small stream, while stirring it with a whisk. Sprinkle out the flour. After that, we proceed to thoroughly mixing the egg-milk mass until it becomes thick and absolutely homogeneous.

In a heated frying pan, melt the butter, coat the walls of the pan with it and carefully pour the mass into it. Keep on medium heat until it completely solidifies.

Advice. If the mass turned out to be too much and it does not harden in any way, then tilt the pan slightly so that the liquid part of the glass mass is down and hold for another couple of minutes.

It remains only to carefully transfer the finished dish to a plate and you can serve it to the table. Bon appetit.

Omelet with milk and cheese: video

Scrambled eggs with milk is a simple and affordable dish. It is served for breakfast in hotels, prepared at dinner parties, children in gardens enjoy eating it. Omelets are loved by everyone, from young to old. But not everyone knows how to properly cook scrambled eggs with milk. There are little tricks and secrets in the recipes of Russian cuisine, thanks to which this dish turns out to be tender, fragrant and airy.

Classic omelette in a pan

Each hostess has her own signature omelette recipe, and it is this one that she considers the most successful. You can add kefir or mayonnaise - they, of course, diversify the taste, but such recipes for scrambled eggs with milk have nothing to do with the traditional French dish.

Break two eggs into a deep bowl, salt and pepper. Add about 120 grams of milk, mix well with a fork so that bubbles appear on the surface. Ideal proportions: milk should be poured as much as the eggs used weigh.

It is very important to choose the right pan - it must have a non-stick coating. A ceramic, cast iron or aluminum pan is also suitable, a lid is a must.

Put it on the fire and heat it up, add 25 grams of butter. No need to use spread or margarine - the dish will be bitter. If there is no butter, you can replace it with sunflower oil.

Lower the heat and pour the egg mixture into the greased skillet, cover with a lid. When the edges of the dish become opaque, you need to reduce the heat to a minimum. After the middle becomes matte, remove the pan from the heat. The omelet is cooked very quickly, so do not be distracted for a long time - the dish may burn.

Transfer it to a plate and don’t be upset if the omelet falls due to temperature changes - inside it will remain tender and soft.

Omelet with cream

If you want to diversify the taste of scrambled eggs with milk cooked in a pan, replace it with cream:

Break 4 eggs into a bowl, beat them well to form a foam. The dish will be especially
tender if the yolks are beaten separately from the whites. If you like a thick omelet, add some flour. All recipes for scrambled eggs with milk and flour make the dish dense and not watery.

Pour in the cream (for each egg - 3-4 tablespoons) and mix. Salt, pepper to taste. The dish is being prepared in a pan. When it's hot enough, melt a stick of butter and pour over the mixture. Set the fire to medium.

When the edges turn white, reduce the fire to a minimum. Once the center is cloudy, remove the pan from the heat. Steam the dish for a couple of minutes under the lid and you can serve it to the table, decorating with herbs.

Omelet in the oven

Fried eggs with milk in the oven are cooked in many families.

This is a hearty, healthy and tasty breakfast that gives you a boost of energy:

• Mix three eggs, about 100 grams of milk, salt, add spices;
• Mix all the ingredients well with a whisk, but do not beat. To make the omelette denser, you can make it with flour (a tablespoon);
• Preheat the oven to 200 degrees.

Grease a baking dish with oil. Choose such dishes so that the edges are higher than 5 cm - then the omelet will not “come out” out. Pour in the egg mixture and bake until golden brown. If an omelet cooked in the oven falls off a little - it's not scary. Inside it will be juicy and airy.

On a water bath

Crack two eggs into a porcelain or faience bowl, beat them with a fork, pour half a glass of milk. Mix thoroughly again and add the onion, passed through a meat grinder. Pepper, salt, season with spices, add chopped garlic.

Pour water into a wide saucepan and bring to a boil. Place a bowl on top to make a water bath. When the egg mixture begins to harden around the edges, move the thickened pieces - then the whole mass will come to readiness.

Soft and fluffy, tender and melting in your mouth, with a ruddy crust, and piping hot… But why am I telling you all this? Surely you have tried to cook an omelette in a pan, but do you always succeed?

So, today I will cook the most ordinary, classic omelet in a pan with milk - and here is a recipe for you with step-by-step photos and all the secrets, nuances and details. Although in fact, cooking is simple and takes no more than 7 minutes. Once you learn how to make a simple omelette, you can endlessly complicate it: add sausages, cheese, tomatoes and spices at your discretion. Experiment and let all your breakfasts be delicious!

Ingredients

• chicken eggs 3 pcs.
• milk 100 ml
• salt 1 tbsp.
• pepper 1 chip.
• vegetable oil 2 tbsp. l.

How to cook an omelet in a pan with milk

1. It is advisable to remove all products from the refrigerator at least 15 minutes before cooking so that they warm up to room temperature. I poured the milk into a deep bowl and beat in the eggs. Milk should be about the same volume as the egg mass. 3 eggs are enough for one serving. If you want to make a tall and very fluffy omelet, take a double portion. And be sure to use fresh eggs, then they will beat perfectly even without any extra effort.
2. 
   I immediately put the pan on the stove to heat up - since whipping will take a matter of minutes, a hot pan should already be at hand. In a bowl of milk and eggs, I added salt and pepper to taste. If you like, you can use your favorite spices, but not too much so that they do not drown out the taste of the omelette.
3. 
   Armed with a whisk, beat eggs with milk - without too much persistence, for about a minute, until foam appears on the surface. Instead of a whisk, you can use a table fork. But it is better to refuse a blender or mixer, otherwise your omelet will quickly rise, but will fall almost immediately. If you add the filling, then do it carefully and only when the scrambled mass is already whipped, that is, at the very end.
4. 
   Meanwhile, the pan is already hot. By the way, cast-iron cookware is ideal, it warms up well and keeps the same temperature on the entire surface, which means that the omelette will cook evenly and will not burn. I poured a couple of tablespoons of vegetable oil into it. The main thing here is to take a refined product that will not burn and smoke in a pan. If desired, you can add a piece of butter and cook on the mixture, then the taste will be even more delicate.
5. 
   I carefully poured the milk-egg mixture into the pan. I immediately dug it up with a lid and continued to fry over medium heat for exactly 20 seconds - you can time it or slowly count to twenty. During this time, the pan will give off its heat to the omelette mixture, it will seize from below.
6. 
   After 20 seconds, reduced the heat to a minimum and continued to fry under the lid. The average cooking time is 2-3 minutes. Focus on the surface of the omelette, it should thicken on top, but not fully cooked a little.
7. 
   Now you need to flip the omelette to the other side. You can do this in one motion or divide it with a spatula into 4 parts and turn each one over separately. I prefer the second way. After turning over, I again covered the pan with a lid and cooked for about 2 more minutes, until fully cooked. See how ruddy underneath it turned out? And inside is gentle, like a cloud.

Serve immediately, you can directly in the pan, while the omelet is still hot. You can supplement the dish with vegetables, pickles, herbs and dried toast. Have a delicious breakfast and bon appetit!

Tall omelet without flour is the dream of any housewife. Due to its airy texture and mild taste, it is always eaten with pleasure by both children and adults. We saw similar casseroles - tall and lush - in kindergarten and school canteens: they did not settle on the plate even when they were cold. Cooking the same is within the power of every housewife - just learn the secret of a magnificent omelet from experienced chefs.

Traditionally, a high omelette is baked in the oven - due to the uniform baking of the dish from all sides, its porosity and splendor are achieved. However, it is also easy to fry an airy omelet in a pan correctly, it cooks quickly: for this, the dish must be simmered under a lid over low heat, and to avoid cooling, take dishes with thick sides. In addition to the "school" casserole, you can cook an omelette soufflé - also a delicious dish, the height of which is achieved by thoroughly whipping the protein.

6 cooking secrets

How to cook a magnificent omelette with milk in a pan? Take advice from experienced chefs.

1. Do not add flour to the omelet: the consistency will become softer and lighter. The classic dish does not contain flour - its splendor is achieved thanks to the correct recipe and cooking conditions, which are listed below.
2. Follow the 50/50 principle. To make the dish taller, make the amount of milk equal to the amount of egg mass. The ratio of ingredients should be the same. But don't overdo it: too much liquid in the casserole will backfire.
3. Use a heavy-bottomed pan, preferably cast iron. The more massive the dishes, the better the dish will be steamed. Give preference to dishes with high sides and fill it with an omelet mass by at least one third.
4. Always cook with the lid on and do not open it during cooking. This will avoid a temperature difference that is detrimental to the splendor of the dish. To be able to control the cooking process, use a lid made of transparent material.
5. Make a layer of omelet mass of at least 3 cm. This will allow the dish to rise to 4-4.5 cm. Why does the omelette fall off? To prevent the omelette from falling, hold it on the stove for a couple of minutes until the temperature of the dish approaches room temperature. But do not overcook, otherwise the cold omelet will settle.
6. To make the omelet airy and not fall off, do not include additives in its composition.(meat, cheese, vegetables) by more than 50%. An excess of ingredients will make the consistency of the dish heavier, denser and will resemble a delicious, but flat "pancake".

Classic fluffy omelet recipe

What is an omelet made of? A simple recipe for fluffy scrambled eggs with milk in a pan includes only eggs, salt and milk, excluding flour, starch, soda and yeast. To cook a high omelette, it is enough to observe the proportions of eggs and milk (1: 1) and simmer the dish under a closed lid. How to cook an omelette so that it does not settle? Culinary experts recommend holding it for 5 minutes in the oven or under the lid after cooking, transfer it to preheated plates before serving.

You will need:

• eggs - 2 pieces;
• salt - to taste;
• butter - 1 tbsp. l.;
• milk - 4 tbsp. l.

Cooking

1. Mix eggs with milk and a pinch of salt until smooth.
2. Send the omelet mixture to the pan with butter.
3. Simmer, covered, over medium heat until the omelet begins to thicken (about 3 minutes), then reduce the heat to low.
4. Cook for 3-5 more minutes. Completed in 5 minutes!

You can make an omelette fluffy in a pan if you bring the conditions closer to languishing in the oven: fry over low heat, without opening the lid, in a preheated dish. Many chefs advise using only one type of oil when cooking, but some admit that mixing vegetable oil with butter in a 1: 1 ratio will make the dish taste more original.

The invariable rule of a magnificent omelette is fresh, selected eggs. To choose a quality product, dip the eggs in water. Newly laid eggs always sink.

Soufflé omelets

With cheese

The easiest way to cook a fluffy omelette in a pan is to make an omelette soufflé, as in the photo. Its essence lies in the separate preparation of the yolk and protein, which, as a rule, is whipped into foam. The delicate texture of the dish comes from air-saturated protein, but you need to mix the ingredients of the omelet very carefully so as not to disturb it.

You will need:

• eggs - 6 pieces;
• lemon - half;
• butter - 3 tbsp. l.;
• grated cheese - 100 g;
• salt.

Cooking

1. Separate the whites and beat into a strong foam.
2. Separately add salt, lemon juice to the yolks, bring to uniformity. Next, pour the cheese into the mass and mix again.
3. Carefully mix the protein and yolk masses together and pour into the pan, preheating the butter in it.
4. Simmer over low heat with the lid closed for 10 minutes.

You can add any ingredients to your taste to the recipe for a lush omelette in a pan: meat products, vegetables, mushrooms, and even sweet ingredients. In any case, he will please with height, splendor and texture melting on the tongue. See the video below for how to make a fluffy omelet.

Cooks advise sending the omelette mixture to the pan immediately after mixing it - otherwise, the dish, no matter how hard you try, will turn out to be flat and heavy.

sweet omelette

Sweet omelette soufflé is a win-win option for a children's breakfast: it will certainly be eaten with pleasure. To feed the child not only tasty and fast, but also healthy, you can add a quarter of a glass of low-fat cottage cheese to the eggs at the mixing stage.

You will need:

• eggs - 3 pieces;
• sugar - 1 tbsp. l.;
• butter - 15 g;
• jam or jam - 2 tbsp. l.;
• powdered sugar - a pinch.

Cooking step by step

1. Separate the whites from the yolks and beat until stiff.
2. Mix yolks with sugar.
3. Carefully combine both masses with a spatula.
4. Pour the scrambled eggs into the skillet and cook with the butter, covered, for 3-5 minutes, until the bottom of the dish is browned.
5. Transfer the pan to a preheated 180° oven for 5 minutes.
6. When the time is up, put the jam on top of the dish and sprinkle with powdered sugar.

To make the consistency of the omelet denser, you can add 1 tablespoon of sour cream to the egg mass. It is not forbidden to add vanillin, dried fruits, honey, cumin, nuts, candied fruits, as well as a pinch of baking powder for airiness to the sweet omelet recipe. A classic soufflé omelet can be prepared the Kaiser style: a dish stewed on both sides (with raisins and cinnamon) is torn into pieces, and then fried until crispy.

How to make the most delicious and magnificent omelette so that it does not fall off? There is no single secret: in order for the dish to turn out high, you need to follow several rules for its preparation at once. Using the knowledge of experienced chefs, you can cook an egg casserole "like in childhood" - with a creamy egg taste and a delicate texture that will not fall off even after cooling. Main

Many housewives cook for breakfast, but this dish is not always lush. First, the egg mixture rises in the pan, but as soon as we put it on plates, the omelet becomes thin and not appetizing. Today we will tell you how to cook a fluffy omelette in a pan.

Fluffy omelette in a frying pan

Ingredients:

• egg - 4 pcs.;
• flour - 4 tbsp. spoons;
• milk - 4 teaspoons;
• spices.

Cooking

Break the eggs into a small bowl and beat them with a mixer. Then we throw in salt and any spices to your liking. Next, pour in cold milk and pour in portions of wheat flour. Now carefully beat the mass until bubbles appear and uniformity. Heat the pan, put a piece of butter and melt it. After that, pour the egg mass and evenly distribute it over the surface. Cover the pan with a lid and cook the omelette over low heat for 5 minutes.

Fluffy omelet in a pan with cheese

Ingredients:

• egg - 3 pcs.;
• hard cheese - 150 g;
• sparkling water - 4 tbsp. spoons;
• flour - 1 tbsp. spoon;
• vegetable oil - 1 teaspoon;
• spices.

Cooking

Beat the eggs with a blender until fluffy, gradually pouring in sparkling water. Grind the cheese on a coarse grater and throw it into the egg mass. We also add flour and throw spices to taste. Again, mix everything well and pour the mixture into a preheated pan with vegetable oil. Cover the top with a lid and cook the dish until completely thickened. As soon as the omelet rises, we divide it into portioned pieces and serve it on the table, putting it on hot plates. Sprinkle with chopped herbs if desired.

Fluffy soufflé omelette in a frying pan

Ingredients:

• egg - 3 pcs.;
• butter - 15 g;
• jam - 2 tbsp. spoons;
• powdered sugar.

Cooking

Separate the whites from the yolks and beat the first in a separate container until strong peaks, and rub the yolks with sugar. Then gently mix both masses using a silicone spatula. Melt the butter in a frying pan, pour the resulting mixture, cover with a lid and cook until it hardens. Before serving, pour over the omelet with jam and sprinkle with powdered sugar.

Lush omelette with sausage in a pan

Ingredients:

• egg - 3 pcs.;
• low-fat sour cream - 2 tbsp. spoons;
• spices;
• sausage - 50 g;
• fresh green onions - to taste.

Cooking

We will tell you another option on how to cook a delicious fluffy omelette in a pan. To do this, take a bowl and beat the eggs with a pinch of salt in it with a blender. Then add sour cream, put mayonnaise and whisk again with high quality. We put a frying pan on a small fire, grease it with oil and warm it up well. Carefully pour in the egg mixture, arrange the sausage pieces on top, cover and fry until the dish rises and browns. We transfer the finished omelette to a warm plate, sprinkle with chopped fresh onions and serve with chilled sour cream.

Secrets of a fluffy omelette in a pan