How to make a fluffy omelet? Fluffy omelet, like at school: cooking. Delicious omelet "school"

This year my Elder went to the first class for the first time. There are a lot of new impressions: it turns out that Kirill specially steps on her feet, the teacher knows how to scream loudly, and in the dining room they cook the most delicious omelet in the world, my mother does not know how to do this. Regarding Kirill and his tender feelings, explanatory work was carried out, a recommendation was issued regarding the teacher not to bring a person to nervous breakdowns, and the scrambled eggs had to be dealt with in more detail.

Detailed and dense: since the mother does not know how to cook such a delicacy, let the child learn. The benefit is twofold: the young lady has a high-turned nose, puffing her wings with pride (of course - she herself learned how to make an omelette like at school!), I have an extra ten minutes of morning calm (well, stains from eggs and milk and scattered pieces of shell I'll take it off later, no problem. Great!

Ingredients

5 eggs;
500 ml of milk;
salt to taste;
about 20 g butter for greasing the mold.

School omelet - children cook

In order not to be distracted by unnecessary trifles, I prepare everything you need in advance: eggs, milk, butter, salt, a baking dish, a child. Do not forget to turn on the oven - it should be preheated to 200 degrees.

In our case, everything starts with the most difficult: I don’t know why, but the process of breaking eggs for my seven-year-old young lady seems like an incredible adventure. In her hands, the aforementioned product turns into porridge, it amuses incredibly and leads to a laughable hiccups. How many times have I repeated the same phrase “break, then open, not squeeze!”? I don’t know, but there were at least a thousand repetitions - that’s for sure! Nevertheless, the daughter stubbornly and gently taps the egg on the edge of the bowl, gets a small crack, and then squeezes everything in her palm to extract the contents and watches with rapture as the yolk mixed with protein flows through her fingers. It’s also an option, of course, the goal is achieved: the eggs are separated from the shell, but for some reason I still dream of teaching the child to break the eggs correctly ... in a different way. And I'm getting close to it!

When the quest is completed, the child happily claps his hands: hooray, mom will finally fall behind with her tedious instructions!

I hand the whisk to the person and continue to teach: we work from the bottom up, the hand moves in a circle, drawing balls not at the bottom of the bowl, but as if on its walls. By the way, this process seems obvious to us, adults, but it is not so easy for a child to catch the necessary movement.

While the Elder is puffing on turning the eggs into a homogeneous mass, the Younger is puzzled by the question of greasing the baking dish butter. The pitfall is obvious: if I digress a little, it will be necessary to give the Little Girl a new piece of butter to replace the previous one that has disappeared. We don't sleep, we watch!

Well, here, the yolks and proteins are mixed (pay attention - not whipped, but mixed), add salt.

And add milk.

Mix again - artlessly and simply, just mix.

To the loud protests of the Younger, we select the form, with the hands of the Elder (I hate it when my fingers are smeared with oil!) We correct the shortcomings.

And pour in the egg mixture.

Mission accomplished, lesson learned!

We put the form in the oven for half an hour and stomp to direct the marafet - to prepare for breakfast. I have a shower, the girls have the process of combing a hare and dressing a bear. Everything is important, who can argue?

And then breakfast arrives - the same omelet. School omelet. A few more times - and I'm sure the young ladies will cope without my help. Nice!

The omelet was prepared by first-grader Natasha and her mother Natalia.

Tall omelet as in kindergarten - egg casserole, which is traditionally served for lunch in preschools and schools. It is cooked in large braziers and cut into portioned squares. To cook an omelet in the oven like in a kindergarten, you only need salt, milk and eggs, but it is not forbidden to bring an individual taste to the dish, supplementing it with vegetables, meat, seafood and seasonings.

5 secrets to making a school omelet

Keep proportions. kindergarten casserole turns out high and gentle thanks to the milk which is its part. It is recommended to observe a combination of 1: 3 - for one part of eggs according to an omelet recipe, as in a kindergarten, 3 parts of milk are required.
Bake in a cast iron or glass dish. They heat up slowly but evenly, the dish in them rarely burns.
Cook in a tall and small bowl. Remember that the scrambled eggs after falling will remain 1-2 cm above the level at which it was filled. The more omelet mass in the dish, the higher the casserole, so to cook an omelet in the oven like in kindergarten, fill out the form well.
Bake on low heat or low power. A well-done omelet will please the hostess with its splendor and rich taste.
Don't open the door oven in the process of cooking. A strong temperature difference will cause the omelet to fall off prematurely. Also, so that the dish does not sink in the plate, cooks recommend not pulling the omelet out of the oven immediately, but waiting 5-7 minutes until it cools down.

Classic step by step recipe

How to cook a fluffy omelette according to GOST like in kindergarten to please a child? For such an omelette, you need eggs, whole (not skimmed) milk and butter. The dish does not need the addition of soda and yeast - the whole secret of its splendor lies in the right combination ingredients. As part of egg omelette as in a kindergarten there is 1.5 times more milk than in a traditional one, so the consistency of the dish becomes more airy and porous. In order to make the dish as in the photo, follow all the rules of the recipe.

You will need:

eggs - 6 pieces;
milk - 1.5 cups;
butter - 30 g;
salt.

Cooking

Separate eggs into yolks and whites. Mix first with milk until smooth. Salt.
In another bowl, beat egg whites until stiff. Batch enter protein mass V general mixture and stir.
Lubricate the form with a thin layer of butter, fill it with omelet mixture and place in an oven preheated to 200 °.
Bake without opening the oven for about half an hour. The dish is ready!

When lubricating an omelet baking dish with butter, it is recommended to observe the measure: its excess may prevent the dish from rising. Some cooks sprinkle the bottom and sides of the mold breadcrumbs- so the casserole becomes even tastier and more appetizing.

Egg casserole does not tolerate beating with a mixer: to make the dish airy and porous, mix the omelette mass by hand.

Original recipes step by step

With sausage and tomatoes

A classic omelette, as in childhood, is not forbidden to diversify with filling: it will be even more useful and tastier. Adding sausage, meat, vegetables and other products to the recipe for an omelet with milk and an egg, as in kindergarten, subject to correct proportions, will not affect the splendor of the dish.

You will need:

eggs - 4 pieces;
butter - 1 tbsp. l.;
vegetable oil - 3 tbsp. l.;
boiled sausage - 60 g;
smoked sausage - 60 g;
ham - 60 g;
tomato - 1 piece;
milk - 1 glass;
onion - 1 piece;
salt.

Cooking

Mix eggs with milk and salt until smooth.
Cut each type of sausage, tomato into small cubes, and onion into half rings.
Put the onion in the pan and sauté vegetable oil before color change. Add a tomato and wait until it starts juice, then pour all kinds of sausages to the vegetables. Simmer for 7-10 minutes.
Grease a baking dish with butter and put vegetables into it, pour egg mixture. Put in the oven for half an hour at a temperature of 200-220 °. As soon as the top of the casserole begins to brown, it is ready.

An omelette, like in childhood, with sausage can be prepared not only for breakfast, but also for lunch - as an appetizing and hearty second dishes. Also, the recipe for a magnificent omelette, like in kindergarten, can be made with mushroom, fish, cheese filling, and also turn the dish into a dessert by adding sweet ingredients to the omelette mass: sugar, orange zest, dried fruits, vanillin.

Despite obvious benefit omelet, scientists do not recommend eating dishes from chicken eggs people suffering from disorders of carbohydrate metabolism, hypertension and diabetes more than once a week.

With seafood in a frying pan

An omelet with the addition of seafood will become a valuable source of iodine, proteins, rare trace elements (selenium, taurine), essential acids (lysine, arginine), as well as fatty acids Omega 3, which allows it to be used in sports or diet food. Mussel meat contains a quarter daily allowance vitamin E, which is responsible for strengthening the immune system and restoring metabolism, being an excellent prevention of oncology.

You will need:

eggs - 3 pieces;
milk - ¾ cup;
mussels - 100 g;
octopus tentacles - 100 g;
olive oil - 3 tablespoons;
salt.

Cooking

Fry seafood in a frying pan with oil until cooked.
Mix milk, eggs and salt in a separate bowl.
Pour the seafood with an omelette mass and, having covered with a lid, cook over low heat for 4-5 minutes. Ready!

If the seafood is frozen, it must be thawed in a dry frying pan and fried after the excess liquid has evaporated. The recipe for an omelette both in kindergarten and in the hospital in a pan is adapted to cooking on the stove, however, it is better to achieve the maximum height of the dish by baking in the oven.

With cheese in the microwave

It is easy and quick to cook an omelet in the microwave as in childhood, and due to the absence of oil in its composition, the dish can be called dietary. Considering that the omelet will rise during baking, you should not fill the form with an egg mass by more than 2/3. If you do not open the microwave door during cooking, the casserole will not settle.

You will need:

eggs - 3 pieces;
hard cheese - 50 g;
milk - ½ cup;
herbs, salt.

Cooking

Mix eggs with milk, salt.
Put the container with the omelet mixture in the microwave and bake, covered with a lid, at a power of 200 W for fifteen minutes.
Season the finished dish with cheese (grated) and herbs.

Casserole in microwave oven - great option For baby food, especially if you introduce vegetables into its composition: boiled zucchini, carrots, broccoli, Bell pepper. Some housewives add flour and semolina to the recipe, believing that this way the dish will become higher, however traditional omelet as in childhood they do not combine with flour. For greater density, cooks recommend replacing milk in the recipe with mayonnaise or sour cream (3-4 tablespoons).

To prepare air omelet as in kindergarten, use the advice of Soviet culinary experts. Serve on the table - to the general joy of children and adults - ruddy and airy casserole eggs can be for breakfast and lunch: in any case, it will be both healthy and tasty.

omelet like in kindergarten

Omelet like in kindergarten. Remember this one? Lush, tender and very tasty. It is so tasty that sometimes little children refuse what we cook at home, wanting only such an omelette as they are cooked in kindergarten. But how to cook such an omelet, read a little lower. Everything is very simple, if you observe some nuances. And remember no soda and flour!

Ingredients:

products for children's omelet

chicken egg 6 pcs. ;
milk 300 ml;
salt half a teaspoon;
butter only for greasing the mold

Cooking baby omelet

1. Be sure to wash the eggs before making a baby omelet. Break the eggs into a deep bowl, add salt, and mix gently. Important: do not beat the eggs, but mix until smooth. For mixing, use an ordinary fork or whisk (you can not use a mixer). Do not beat the mixture!

mix the eggs with a fork

2. Add milk.

add milk

3. Stir with a fork until the egg and milk mass is homogeneous.

egg-milk mass

4. The form for baking an omelet should be taken high and with a small area, then the omelet will be high, plus the omelet will rise (somewhere by 1/3). Butter should be taken exclusively for lubricating the form, excess oil during the baking process may prevent the omelette from rising. Lubricate the form and pour the egg-milk mass.

pour the omelet mass into the mold

5. We put the form in an already preheated oven for 20-30 minutes (the baking time may increase slightly, depending on the oven), temperature regime 200 degrees. You can also navigate by golden brown on the surface of the omelet. Such a crust indicates that the omelet is ready.

Without waiting for the exact recipe from Alexander,

I tried to find a definitive answer to the question -

How to make a tall omelette like they did in school as a child?

There is no exact answer on the Internet, all the variations that are offered are contested.

If someone can give exact recipe please follow this.

We know a lot of things, but we do not know the elementary things that we must know.

But I think the secrets of the kitchen are not always revealed...

Here are some of the recipes.

Omelette soufflé with flour:

4 eggs 4 teaspoons flour salt

Divide the eggs into whites and yolks. Grind the yolks white with flour, add salt to taste. Beat egg whites until stiff peaks form, add spoonfuls to yolk mixture and mix gently. Place the egg mass on a greased baking sheet. Bake the omelet for 6-7 minutes in a very hot oven. The same soufflé omelet can be sweet. Then add a few teaspoons to the proteins while whipping powdered sugar, and add a pinch of orange or lemon peel. But it seems to me that in the work Soviet catering soda was also added (for example, in addition to flour, add a teaspoon (1-2) of sour cream to an omelet from 4 eggs (grind it with yolks), and first add a pinch (at the tip of a teaspoon) of soda to this sour cream).

comment on this recipe

no one whipped squirrels in a souffle .. In fact, the recipe is simple (my aunt worked in the dining room, so she found out the recipe a long time ago and successfully adapted it to the pan through numerous experiments) the main "trick" in keeping the proportions. for one part of the eggs, 0.3 parts of milk are taken (regular, not skimmed, this is important!) And 0.3 parts of water (water is also important, it is she who gives the omelette "juiciness") . you don’t need to beat anything, you need to salt and stir evenly, make sure that all the yolks are broken. in general, it is better to first stir the whites with jets until uniform consistency, and then add salt first, then water, then milk, stirring constantly. but just do not beat, the atoms will not work dense omelette. no flour, no soda, although you can add soda just a little bit, on the tip of a knife, even less, because soda in original recipe was present by itself and gave a reaction, tk. protvini these washed with soda. further, if we do it in a frying pan, then it is better to take a small one, but with high sides, at least 10 centimeters, and even better in a low tefal pan, but always with a lid. and prepare the mixture in such a way that fill with raw mixture 5-7 cm thick volume shape, but not more than 2/3, because The omelet will rise while cooking, but then it will sink anyway. melt the butter in a mold so that a layer of butter covers the bottom by 3-4mm. this is necessary so that the oil, when pouring the mixture, is evenly distributed over the bottom and walls. second focus when cooking outside the oven, this is the lid and slow fire. for example, I have a recipe like this: 5 eggs, 125g. milk, 125 gr. water, 1 teaspoon salt, 30g. oils. I pour everything into a small frying pan, the layer thickness is about 5 cm. comes out and on the electric stove I put it on the "four" (only 6 divisions, so it turns out the fire is "above average"). as the butter melts, pour the prepared mixture, cover with a lid and keep it in this mode for 30 minutes, then turn off the stove and wait until everything cools down without opening the lid. If you immediately open the lid, then the omelette falls sharply from the temperature difference. so the whole cooking process takes quite a lot of time, but the result is worth it! after cooling, simply turn the form over onto a plate and a great crust is obtained on top. In general, the omelet comes out juicy and dense, as it should be. Bon appetit everyone!

no, they didn’t add flour. you just need to cook an omelet from at least 5 eggs and in an electric oven at the rate of 60g of milk per 1 egg. 02.07.2008

the proportions of eggs and milk should be the same in volume, you can fry in a pan over low heat

I cook such an omelette from childhood for my family and its recipe is very simple: 10 eggs, about 5 liters of milk and 1 tsp of salt, stir everything (do not beat, just stir), pour into a buttered form and bake in a preheated oven at 180 degrees for 40 minutes, if you want golden brown, if not, then 25-30 minutes. The omelette turns out to be tender, high, do it, you will not regret it, let our children be healthy and happy. Yes, you can halve the portion, but then take a smaller mold. The main thing is to keep the proportions exactly.

And I cook an omelet, which my mother always cooked: A glass of milk, a couple of eggs, salt to taste (mix everything well), then add a little flour (zhmenka), mix everything well so that there are no lumps and pour all this mass into a well heated frying pan, greased. Then I observe: as soon as it starts to blush from below, lift the ruddy crust with a fork and the upper liquid mass pours out under it and also blushes. And do this several times. Then, when the omelet has dried on the bottom and browned, I cut it into four parts and turn it over so that the top part also browns. Everything, the omelet is ready! It turns out high, fluffy and ruddy not only from above and below, but also in the middle of the strip!!! Delicious.

This is how I make a very tall omelette. I bake an omelette in a large frying pan. I cut the resulting omelet into right amount parts, I put the pieces of omelet on a saucer in a pile, the omelet turns out to be very high and looks like bacon. If you shift the omelet with ham and fasten it with a skewer, "Omshlyk in Partizansky" will turn out. Bon appetit. Thanks again

And what would happen just like in baby soda, take a glass saucepan with a lid. Cook in the oven. And you can see, the omelet will not fall.

I did it before without water. 1-2 tsp flour. and that's it. Still, there is nostalgia for that time ...

4 eggs, 100g milk, 2 tbsp. spoons of starch, soda for conch. knife, 0.5 h. tablespoons of salt, beat with a mixer until the mass doubles, pour into a greased frying pan, diam. 20 cm. and in a preheated oven for 15-20 minutes, do not remove until it cools down.

the secret of an omelet, just like in childhood, is precisely that it is not beaten

The mother-in-law said that they cooked like this: for 5 eggs 200g of milk, 1 tbsp. flour to save eggs, salt, soda on the tip of a knife. We cooked in the evening, turned off the oven and went home. By morning, the omelet cooled down and did not fall off. Here's breakfast!

I think I've discovered the secret of the omelette!!! It's all about the number of eggs. The more eggs, the more magnificent it is. Why doesn’t it work out the same as in the kindergarten at home, because in the kindergarten they make from 50 eggs (for example), and at home you make from 3 or 5. I accidentally made from 10, 200 grams of milk, salt, tomatoes, pan, small fire for half an hour. Remove the lid when the omelet cools down, deliciousness, when I make 5 eggs for 5 eggs, the height is not the same and the effect is not the same. Conclusion: than large quantity eggs, the prettier and tastier. Made it without baking soda or flour.

Ingredients

5 eggs;
500 ml of milk;
salt to taste;
about 20 g butter for greasing the mold.

School omelet - children cook

When the quest is completed, the child happily claps his hands: hooray, mom will finally fall behind with her tedious instructions!

While the Elder is puffing on turning the eggs into a homogeneous mass, the Younger is puzzled by the question of greasing the baking dish with butter. The pitfall is obvious: if I digress a little, it will be necessary to give the Little Girl a new piece of butter to replace the previous one that has disappeared. We don't sleep, we watch!

Well, here, the yolks and proteins are mixed (pay attention - not whipped, but mixed), add salt.

And add milk.

Mix again - artlessly and simply, just mix.

To the loud protests of the Younger, we select the form, with the hands of the Elder (I hate it when my fingers are smeared with oil!) We correct the shortcomings.

And pour in the egg mixture.

Mission accomplished, lesson learned!

And then breakfast arrives - the same omelet. School omelet. A few more times - and I'm sure the young ladies will cope without my help. Nice!

The omelet was prepared by first-grader Natasha and her mother Natalia.

How to make a fluffy omelet? Fluffy omelet, like at school: cooking. Delicious omelet "school"

Ingredients

School omelet - children cook

5 secrets to making a school omelet

Classic step by step recipe