In the cookbooks you can find many recipes, which are based on chicken eggs. One of the most common, is an omelet, a dish whose preparation on the first glance may seem very simple. The truth is if we talk about those omelettes that are customary to cook with us, consisting of eggs whipped with milk and salt.
The classic omelet is different from the usual for us
However, actually preparing a classic omelet at the root differs from the usual for us, and in it, for example, is completely absent milk. In general, scrambled eggs are a French dish, which, in general, understandable even by its name. According to the French themselves cooks adding milk, broth, or flour to an omelet is not allowed either in any case, so the usual omelette is, in fact, surrogate dish. But as for other egg supplements mixtures, it can be mushrooms or cheese, peas, or ham, and even canned fruits.
There really can only be surprised, because the combination of sweet fruits and eggs at least may seem strange, but only in In that case, if you do not know how to fry omelet. Again we accustomed to the fact that the omelet should rise and have enough decent thickness, but in the classic version it’s just on the contrary, it should have a flattened shape. Many remember school omelettes in the form of twisted tubes, which are not for everyone liked, but in fact it is in this form that you need to submit omelets.
Classic french omelet recipe
If we talk about specific omelet recipes, then in the classic a pair of eggs is used, well, in extreme cases, there may be three, black pepper and salt, as well as butter, which the finished dish is greased. At the first stage of cooking, it is necessary beat egg whites and yolks thoroughly with pepper and salt. In the extreme case, it is allowed to add water, but not more than one canteen spoons.
Oil is laid out on a hot pan, moreover, it is necessary spread over the entire surface. Then the whipped mixture is poured, and the pan itself needs to be moved over the fire first rotational, and then translational movements. At that moment, when the dish begins to thicken, you must tilt the pan so that so that the almost finished omelet has shifted to one side.
The last stage is putting the finished omelet on a plate, for what the pan needs to be turned over and if you need to give an omelet a certain shape. And finally, you can grease the dish with oil and sprinkle with herbs.
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