How to make a fluffy and tall omelet: three secrets and one special ingredient

There seems to be nothing easier than making an omelet. However, it does not always turn out light and tender.

To make sure that the omelet rises, doesn't sit down, and retains its structure, it's important to know a few culinary tricks for cooking it.

OBOZ.UA knows what exactly it is about.

Secret №1: Perfect proportions of milk and eggs

The balance of liquid in the omelet mixture is crucial. Too much milk will make the dish watery and flat, and its lack will make it dense. In this case, the ratio of the omelet mixture is optimal: 1 egg – 50 ml of milk

Tip: If the eggs are of different sizes, use half of the shell as a measuring cup – this way the proportions will always be accurate.

Special ingredient: starch instead of flour

Starch makes the omelet light and fluffy without weighing down the texture. Dosage:

• 2 eggs – a pinch of starch
• 3 or more eggs – ½ teaspoon of starch

Secret №2: Stir, not beat

Intensive whipping with a whisk leads to a quick rise of the omelet, but then it settles. To preserve the fluffiness, the eggs should be gently stirred with a fork, achieving homogeneity but not forming foam.

Dilute the milk with water in a 50/50 ratio to make the omelet even more tender and soft.

Secret №3: Low heat and a lid

The omelet is not fried but simmered over low heat under a lid. This allows you to evenly heat the mass, avoid overdrying, and create the effect of cooking in the oven.

How to cook an omelet correctly

• Heat a frying pan, but do not overheat the oil – it should not sizzle.
• Pour in the omelet mixture and cover the pan with a lid.
• Cook over low heat, keeping the lid on until the end of the process.

This method prevents the formation of a hard crust and makes the omelet light and tender.

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