The Secret Ingredient in Every Kitchen: What to Add to an Omelet to Make it Puffy

A puffy omelet in our minds is most often associated with breakfast in kindergarten. But nutritionists say that it is also a great dinner, which will bring the body a huge benefit because it has a lot of protein.

And do not be so worried about the cholesterol in the yolk, leave you, poor man, alone: much more cholesterol (than is contained in a couple of yolks) is produced daily by the human liver. But the yellow part of the egg contains as many healthy fats as any other product.

There are different ways to prepare this dish: fry a puffy omelet in a frying pan and bake puffy omelet in the oven, multicooker, or microwave. The main rule here is to pour the egg mixture already on a well-heated surface. And you also need fresh eggs (fresh eggs always sink in cool water): the fresher – the better. Ideally, they should also be homemade eggs.

Our grandmothers used to add flour or semolina to make a hearty, fluffy omelet. And such a cheap and accessible “secret ingredient” allowed them to create their culinary magic, so their granddaughters did not turn their noses up at their breakfast.

How to cook a fluffy omelet with flour (semolina)

One and a half teaspoons of flour or semolina for four eggs.

Cooking begins on high heat – and then slowly lowers the heat to a minimum.

How to cook a fluffy omelet in a pan

Here, milk will help. The main thing is to maintain equal proportions of eggs and milk: that both were equal.

For a classic recipe for a puffy omelet, you will need:

• 2 eggs;
• 4 tablespoons (tablespoons) of milk;
• 1 tablespoon (tablespoon) of butter;
• salt – a matter of taste.

Everything is mixed and fried.

Puffy omelet without milk – recipe

1. In the classic version, the puffy omelet is whipped the old-fashioned way – with a fork. But the recipe for a puffy omelet without milk provides for a mixer.
2. For each egg, about 5 grams of butter is taken, and everything is salted to taste.
3. In this recipe, whites and yolks are salted and shipped separately. Whites have to be well beaten until non-falling peaks.
4. The yolks are fried first. Then whipped whites are evenly distributed on top – and the dish is left to simmer for about 7 minutes.
5. In the end, the omelet is cut into two halves – and those are placed one on the other so that the white “filling” was inside. Bon appetit to all the gourmets!