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 Omelette Recipe
Airy, porous, creamy, tender... you can talk a lot, but it's better to try.
Course Breakfast Lunch, Morning Breakfast Dishes, Quick Breakfast
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Course Breakfast Lunch, Morning Breakfast Dishes, Quick Breakfast
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 35 minutes
Servings
Ingredients
Instructions
  1. Preparing products for an omelet. We take a fireproof dish that can be put in water in a pot, and then cook an omelet in it. It should be high. Dishes need to be greased with a little oil, especially the bottom. Break the eggs and add salt, mix with a fork. No need to whisk. Pour the milk and mix again. Put the pieces of butter on top.
    Preparing products for an omelet. We take a fireproof dish that can be put in water in a pot, and then cook an omelet in it. It should be high. Dishes need to be greased with a little oil, especially the bottom. Break the eggs and add salt, mix with a fork. No need to whisk. Pour the milk and mix again. Put the pieces of butter on top.
  2. Put the dishes in a saucepan, in which we pour water. The pot should be higher than the omelet dish, so that it can be safely covered with a lid. Water should be at the level of the contents of the dishes with the omelet. So the water will boil and not fall on the omelet, otherwise it will turn blue. Put the pan on the fire, cover with a lid. When the water boils, reduce the heat to a minimum. DON'T OPEN THE LID! It gathers the condensate. After 30 minutes, the 4-egg omelet is ready! You can eat it directly from this dish, or you can put it on a plate. With a knife, we draw around the wall of the dishes with the finished omelet, separating it from the walls, if it is stuck somewhere.
    Put the dishes in a saucepan, in which we pour water. The pot should be higher than the omelet dish, so that it can be safely covered with a lid. Water should be at the level of the contents of the dishes with the omelet. So the water will boil and not fall on the omelet, otherwise it will turn blue. Put the pan on the fire, cover with a lid. When the water boils, reduce the heat to a minimum. DON'T OPEN THE LID! It gathers the condensate. After 30 minutes, the 4-egg omelet is ready! You can eat it directly from this dish, or you can put it on a plate. With a knife, we draw around the wall of the dishes with the finished omelet, separating it from the walls, if it is stuck somewhere.
  3. Cover with a plate and turn it over. A porous, airy, tender omelet is ready for Breakfast.
    Cover with a plate and turn it over. A porous, airy, tender omelet is ready for Breakfast.
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