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Classic omelette
The recipe for a classic omelette is incredibly simple, so usually everyone starts their acquaintance with cooking with this dish. True, in France, which reasonably considers itself the birthplace of the omelette, it is prepared only from eggs, without the addition of water, milk or flour. It turns out to be very thin, so it is rolled up into a tube, after which it is immediately served on the table. But this is only a classic, but in general, every French chef has his own special omelette recipe. By the way, this dish is very respected in the country. And so much so that in the French Alps they annually hold a holiday dedicated to scrambled eggs! And on it, it’s just the chefs who present all kinds of fantasies on the topic, not forgetting about the classic omelet. So, study the recipe and cook!
How to cook Classic omelette
Step 1
To make a classic omelet, beat the eggs into a small bowl. Add milk or low-fat cream and whisk lightly with a fork to combine the ingredients.
Step 2
Season the omelet mixture with a little salt and pepper and mix well. Place a non-stick pan on the stovetop. Turn on medium heat and heat the container.
Step 3
Melt the butter in a 20 cm frying pan. Make sure that it does not burn, otherwise it may spoil the color of the future omelet. Pour in the egg mixture and let it set slightly.
Step 4
After 20 seconds, stir the omelet with a wooden spoon, lifting and turning the egg mixture from the bottom of the pan. Fry for 10 more seconds, then flip again.
Step 5
Repeat this until the classic omelet acquires a delicate texture and is browned. Remove from heat and leave for a minute to complete the cooking process. Stir again and serve.
Classic omelette - FAQ About Ingredients, Baking Time and Storage
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