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Fry omelet - it is simple. I am preparing breakfast time (because breakfast is the most important meal) have developed the omelet cooking so much that it has become for me as an academic discipline. I am such a good skill to make an omelette, it taste good, even if there are boys to burn nails. Endless omelet is the best breakfast food or something a million possible method of preparation chef de cuisine and the product mix due. Between us, Latvians, there is a belief that an omelette can boys to burn anything. Especially good omelet usually come from yesterday's surplus. I did not address many omlešu recipes, but emphasize chef de cuisine technique, because it is the main thing. The fact that there is put in, does not matter - it is important to know how to properly prepare an omelette and served so that it would be ideal. This means - that it would not be too puffed up, but also not too like a pancake. In order not to hard sponge, but not as well as scrambled eggs (which is an entirely different dish). In order to dish it would not be random failed, but would Formiga, strong, with good texture and easily edible. Tutorial how to fry the perfect omelette.
1) There is a need in the pan. There are many different pans, but the ideal omelette one specific need. It can be expensive in terms of coverage or cheaper, but important is the right size - the pan should not be greater than the diameter 15-18cm. So need a small pan. This is because one is preparing bite-fried omelette per person. Ideal omelette should be thin, so that it can kink on the sides and waist as pie to use different things at the insertion.
2) Beat two eggs with a fork. When frying the omelette even one person, then four. In this case, need two pans, but if it does not, then one will eat an omelette, while the other ceps next. Nothing tragic. When the eggs are scrambled chef de cuisine so that no longer sees no Kesko, chef de cuisine a pinch of coarse salt jāpieber. Pieber freshly ground black pepper - a little. Tow a little more. You can experiment with spices. I usually apbārstu eggs with dried basil or coriander. If there is fresh - even better. chef de cuisine Fresh basil omelette abnormal tastes good. Present chef de cuisine in the milk shed is not necessarily, in fact, a real omelet chef de cuisine do not need to put anything present. I am down quite a bit. If the milk is too much, omelet will be too strong. 2 lightly chef de cuisine beaten chef de cuisine eggs, I could add the present maximum 30gr milk - half Sotin cups. Stir.
3) Heat the pan with either olive oil or butter lumps. I think that butter baked omelet tastes better, chef de cuisine but it's not so important. It is important chef de cuisine to pour enough oil so that you know that the omelette does not burn. The quantity of oil depends on the quality pans and deformētības degree. The bad, old pans will need more oil, because they tend to bulge middles up to no good. The pan should not be very hot. I am normally a cheerleader for the maximum, but when I see that the oil begins to give off some smoke, cutting off the fire on medium and I separate the pan from the heat to 10-20 seconds, so it is not too hot. If you want something for the boys to burn the omelette, then this is the moment when you need to fry in the pan. To fry slightly and evenly distributed in the pan.
4) Pour on top of the beaten egg. If you're making an omelette for two, then pour half the eggs. Have a thin omelette, as too many things do not need to - just so that the eggs in the pan runs smoothly and leaching to the brim. Usually be discontinuous around 1-1,5cm thick or more. If the pan is the right heat, it quietly whisper. Omelette must never be mixed during baking. Do not touch it at all - only if it is quite bad pan pierauj at the edges, then carefully with some instruments may be trying to lift the edge of the omelet to liquid eggs from mid ietiek pan edges.
5) When it can be seen that the omelet has become chef de cuisine strong, but the top is still quite a bit of liquid, sprinkled on top of the grated cheese (any will fit). If the cheese is not desirable, then at this point to omelettes can put anything. It scatters evenly on all omelettes and placed on a pan lid to melt the cheese faster. More than 2-3 minutes to keep the lid on top is not required, otherwise the omelet begins to inflate. When lifting the lid cheese is melted damn - omelet is ready.
6) omelette pan is gently flick to see if it is burnt on the bottom. Ideally, it should slide in the pan. Omelette chef de cuisine placed on the plate. This is most easily done slowly sliding it out of the pan right to the plate. When half the omelet is already on the plate, it is necessary to instrument it up and putting folded in half. When he's done, the omelette is a few minutes chef de cuisine to be left in peace to continue its mid pacepties. Then eat. If the omelet will not be burnt to the pan, the bottom is light brown.
exactly the same thing you described what I was doing during cooking omelettes, but my omelet i