It should be noted that the omelet is considered a French dish because its name has purely French roots. But it seems that the omelet, like Italian fricatta, Spanish tortilla, Japanese omu-rice, Russian drach, and all dishes from beaten eggs in different cuisines of the world were opened almost simultaneously. Who is the first inventor of the classic omelet, is equivalent to a dispute that came before - an egg or a chicken.
There are many cooking options for omelet, and each can be called classic, given the national characteristics of a particular cuisine in the world. By the way, the French also cooked omelettes not only from eggs for a long time.
Classic omelet - basic technological principles
The French believe that a real chef should, first of all, learn how to cook an omelet. They are right, because the classic French omelet includes only eggs and butter, not counting spices. To make a real culinary masterpiece from all over the world from such a minimal set of products, you need to be a professional.
Omelet - a delicious and full breakfast that does not require a lot of time. It is served as an independent dish, as well as with a side dish - porridge, mashed potatoes, vegetables. There are options for omelet with filling. Eggs - a product that goes well with meat, cheese, vegetables.
To prepare an omelet, it is important to observe the following rules:
Use only fresh eggs, they must be cooled to achieve maximum fluffiness when whipping.
Many professionals believe that eggs for omelet should be beaten only with a fork, without using a whisk or mixer. Of course, if the omelet is prepared, say, as the basis for the rolls, and it is necessary that it has a more dense and elastic consistency, then you can use a fork to beat, because the whipping process does not require much effort. But if you take into account that eggs for making a classic omelet should be beaten until foam appears on the surface, then this can be achieved as quickly as possible with a whisk, mixer. The conclusion follows: use the tools and kitchen appliances that are available and most convenient to use - the whisk and mixer were invented to facilitate the work in the kitchen.
Omelet can be cooked in a pan, baked in the oven or slow cooker. Do I need to cover the pan during cooking? If no cream or milk is added to the beaten eggs, then there is no need to use a lid. To obtain a more lush and moist consistency, milk is added to the eggs when whipping and an omelet is prepared in a frying pan stewing mode, covering it with a lid. Often used combined options, when the dish begins to fry in a pan, and then bring to readiness in the oven.
It is important to pay attention to temperature conditions. Before pouring beaten egg mass into the pan, the dishes need to be heated, but not heated to the maximum level. It is advisable to use a pan with a thick bottom and non-stick coating. The omelet should be fried slowly, so that its surface has acquired a dense and elastic consistency before the lower part starts 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 pan. The omelet is folded in half, in the form of a roll, a triangle or an envelope. Serve the omelet hot.
Recipe 1. Classic Omelet - French Cuisine
Product Composition:
Eggs 3 pcs.
Butter 15 g
Salt, ground pepper (to taste)
Operating procedure:
Cook the pan by greasing it with any vegetable oil and heating it on the stove. Beat eggs by adding salt and pepper. Pour into a pan immediately. When the bottom of the omelet is baked, pour the surface with butter, melting it for a couple or in the microwave. Fold the layer in half. Soak in the pan for another 3-5 minutes and transfer to a serving plate.
Recipe 2. Classic omelet with milk and chopped greens
Ingredients (in 3 servings):
Fresh eggs 5 pcs.
Homemade milk, whole 150 ml
Salt, spices
Chopped onion, green 200 g
Melted butter 70-80 g
Cooking:
Prepare the dishes and all the ingredients for the omelet:
Finely chopped washed onion stalks. Melt the butter. Heat a greased pan, maintain its temperature.
Break the cooled eggs into a deep dry and, preferably, chilled 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. Pour the whipped mass immediately into the pan and cover. Reduce the heat and do not lift the lid until the omelet rises to the top and thickens.
After that, remove the lid, pour oil and sprinkle with chopped herbs. Cut hot omelet into portions and serve immediately.
Recipe 3. Classic omelet with ham
Products:
Ham, smoked and boiled 250 g
Onion 120 g
Eggs 6 pcs.
Cream, fatty 100 ml
Chopped herbs and spices (to taste)
Olive oil 50 ml
Order of preparation:
Cut the ham or any smoked-cooked sausage into cubes and fry in olive oil in a deep pan with the addition of onions, also diced. Season the sausage with pepper if desired.
Beat the eggs by adding a pinch of salt and cream, with a fat content of at least 20%. Pour the whipped mass into a pan with ham and place in the oven, heated to 140-160 ° C. Bake until a crust appears 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.
Butter and olive oil - 50 g each
Onion, white 100 g
Pepper, ground and fine salt
Eggs 8 pcs.
Parsley, basil (for decoration)
Working process:
Heat the pan, pour in the olive oil, and then add the cream to it, and sauté the onion, diced, until transparent. Wash the tomatoes, blanch and remove the peel. Cut the tomatoes into thin plates and lay them neatly in a pan, in one layer. Fry and overturn. Pour the beaten eggs on top. Send the pan to the oven; bake until thickened egg mass. Grate cheese or cut into very thin plates. Put it on top of an omelet and bake until rosy.
Serve with greens.
Recipe 5. Classic omelet with rice noodles and salmon
Products:
4 eggs
Butter 90 g
Smoked salmon (fillet) 300 g
Lemon? PC.
Spice
Rice noodles 150 g
Salt
Water
Lettuce, fresh cucumber, greens (for serving)
Cooking method:
Boil water, add salt and cook rice noodles. Throw it through a colander. Take four baking dishes, grease them with oil. Divide the boiled noodles into four parts and, wrapping them in rings, lay in forms. Place slices of finely chopped 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 forms, over the noodles with salmon. Bake in the oven. Put lettuce leaves in the serving plates, place the omelet in the center, laying it out of the mold. Around put slices of cucumber, green leaves.
Recipe 6. Classic omelet with loin and potatoes
Product Composition:
Potato 400 g (net)
Eggs 8 pcs.
Pork loin 0.6 kg
Onions 200 g
Refined Oil 100 ml
Salt
Fresh greens
Ground pepper, black
Operating procedure:
Cut the peeled and washed potatoes into thin slices. Chop the onion. Fry the potatoes in hot oil, after drying it. Transfer to a napkin to remove excess fat. Cut the loin into the same slices and fry it until tender, seasoning with spices and adding the onion. Put the fried potatoes in the pan again. Pour the prepared ingredients with eggs whipped in a lush foam. Turn the finished omelet into a dish, cut into portions. Garnish with greens and serve.
Recipe 7. Classic omelet in pita bread with sausage and vegetables
Products:
Armenian pita 1 pack
Sausages, boiled 6 pcs.
Eggs 12 pcs.
Cream (15%) 250 ml
Korean carrot 150 g
Cabbage, white 200 g
Tomato sauce, spicy 50 g
Mayonnaise 100 g
Vegetable fat (for frying)
Cooking:
Cut the pita into 6 rectangles. Beat the eggs with cream. Grease a baking sheet, preheat the oven. Pour the omelet onto the prepared sheet and bake in the oven. Divide the finished omelet into 6 rectangles. Chop cabbage, combine it with Korean carrots.
Grease the pita sauce with a mix of tomato and mayonnaise. Line the pita bread with a salad of cabbage and carrots in a thin layer. Place rectangles from an omelet on top of each serving, then boiled sausages. Roll up the rolls. The cooled dish can be heated in the microwave. This is a great snack on a camping trip, in nature.
Classic Omelet - useful tips and tricks
- Before pouring 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, so that the oil has time to absorb, and serve. Butter will give the omelet or baked egg souffle a delicate flavor. Lubricating a pan or omelet pan with vegetable oil will help prevent burning.
- If you cook an omelet with milk or cream, you can add a pinch of soda to add splendor. Dairy products contain acid, which, when reacted with soda, causes the release of gas bubbles. But do not overdo it with the addition of soda, otherwise the omelet will turn gray and the taste of soda will be characteristic - then the omelet will have to be discarded.
- When whipping eggs for omelet, pour chilled milk in a thin stream. At this time, the pan in which the omelette will be fried should be oiled and heated. The whipped mixture is poured immediately to prevent air bubbles from evaporating. When baking an omelet, you must follow the same rules as in making a biscuit.
