Do you really need any special tricks to make an omelette? It seems so simple – break eggs, add milk, beat and fry. But, as it turns out, there are several subtleties that make the omelette fluffy, airy and very tasty.
Nuance #1: We measure milk using the shell
The main secret of a successful omelette is the correct ratio of eggs and milk. Experienced cooks advise taking 50 ml of milk or 1.5 tablespoons per egg. But eggs come in different sizes, and this is important to consider. The easiest way to avoid making a mistake with the proportions is to use an egg shell. Pour milk into half of the shell – this is the ideal amount for one egg.
Nuance #2: Starch instead of flour
Some people think that adding flour makes the omelette heavier. To keep it light and airy, replace the flour with starch. It binds the ingredients well and does not make the omelette dense. A pinch of starch is enough for 2 medium eggs. For a 3-egg omelette, add 0.5 teaspoon of starch.
Nuance #3: With a fork, not a whisk
Many people mistakenly believe that an omelet needs to be whipped, but this is not true. The omelet mixture should only be lightly stirred with a fork. This method will help the omelet rise in the pan and not settle after cooling. For a more delicate omelet, you can dilute the milk with water in a 1:1 ratio.
Nuance #4: Cover with a lid
For a fluffy omelette, cover the pan with a lid. Heat the pan over high heat, pour in the egg mixture and immediately cover with a lid. Cook at minimum heat so that the omelette slowly simmers, rather than fries. Thanks to the starch, the omelette will not fall and will turn out light and airy.
Additional advice
When the bottom of the omelette is browned and the top is firm, fold the omelette in half with a spatula. This will give the dish a nice appearance and allow it to brown on both sides while remaining tender on the inside.
This omelette, reminiscent of a soufflé, is called omelette poulard. Try adding grated cheese, chopped greens or a piece of butter to the middle for more satiety.
Bon appetit!