What are some good condiments for omelets
How to make the perfect omelette
Tips and tricks for the perfect omelette.
- The right pan: For the fluffy, luxurious variant of the omelette, the egg mass and pan size must be in the right ratio. A pan with a diameter of about 20 cm is perfect for preparing 2 eggs (size M). If you want to make three or more eggs, the omelette will be correspondingly thicker and richer. You can make your life easier - especially as an omelette beginner - if you invest in a good, non-stick pan. Iron pans that have been thoroughly burned in beforehand are also ideal for frying omelettes.
- The right turning tool: Folding the omelette perfectly is one of the most delicate steps. The easiest way to do this is with a narrow scraper or spatula made of silicone. It gently loosens the edges of your omelette and easily slides under the shrubby egg mass. With a little practice you can turn your omelette with a normal spatula.
- Fluffy omelettes need air: How do you increase the fluffiness factor in your omelette? Quite simply: On the one hand, it helps to loosely and evenly whip the egg mixture. On the other hand, you can separate the eggs, beat the egg white until stiff and carefully mix it with the other ingredients. This is how you get the classic foam omelette.
- Omelettes continue to cook on the plate: Yes, I am one of those people who do not find liquid egg mixture tingling - except maybe with my breakfast egg. And yet I fold my omelette when it's still slightly damp and shiny. Due to the residual heat, the omelette continues to cook and is wonderfully tender and juicy.
- Omelette tastes best freshly prepared: You can store the finished omelette in the refrigerator for a day and then reheat it. However, the taste and consistency suffer. An airy, light omelette becomes dry and rubbery quickly. Therefore, it is better to get up 5 minutes earlier and freshly prepare the omelette.
- Omelettes take practice: Omelettes are tricky. Wrong pan, too hot pan, not paying attention for half a minute or rabidly folded - it's over, the dream of the perfect breakfast omelet. But after a couple of long omelette sessions, you will definitely get the hang of it. Practice creates masters!
Fill omelettes to your heart's content.
The classic omelette is ready after 1-2 minutes. Some fillings cannot keep up with this speed. The trick: Prepare the bacon, mushrooms and vegetables and add them to the (almost) finished omelettes at the end.
- Ham, bacon and Co.: The small meat insert gives your omelette a hearty taste. It is best to cut ham or whole bacon rinds into fine cubes and fry them briefly in the pan.
- cheese: Best grate Parmesan, Cheddar or Gouda cheese and pour over the omelette at the very end - for a fine layer of cheese!
- Mushrooms and vegetables: Cut the mushrooms and vegetables into thin slices or cubes and toast them a little in butter. You can also add spices to taste.
- Herbs: Fresh herbs give every omelette a fine note and can be whisked directly into the egg mixture. Parsley, chives or chervil are also good as a topping.
Have your filling ready near the pan. When the egg mixture is slightly damp and shiny on the surface, you can spread the filling on your omelette and fold it over.
How many calories is there in an omelette?
An omelette without cheese, bacon or other high-calorie extras only costs about 150 kcal / 100 g - if it is seared in a non-stick pan without fat. For comparison: a wheat roll without toppings has a lot more calories with 250 kcal / 100 g, with cheese or Nutella sometimes more. Therefore - from time to time an omelette with butter and bacon is allowed. The omelette becomes really healthy, tasty and calorie-conscious with fried mushrooms, fresh herbs or chopped vegetables.
The French omelette
The French original likes it buttery and not too hot. According to French tradition, the classic omelette must never be browned on the plate. Cold butter gives it a velvety taste and slightly cools the egg mixture in the pan. A positive side effect: you have more time to push and swivel. Because - the French classic is ready after 1 to 2 minutes.
The foam omelette
The foam omelette is particularly fluffy and looks great too. The secret of its light, airy consistency? The eggs are separated, the yolks are whisked with spices and other extras and the egg whites are beaten until stiff. Finally, pull the egg whites under the egg yolk and fry in butter - done.
Fun fact: omelette surprise
The omelette suprise is good for a surprise - instead of a fine egg dish, you can expect a multi-layered dessert with a biscuit base, various types of ice cream and an artfully applied meringue topping.
It also works without a pan - omelettes from the oven and Co.
Omelettes from the oven
The classic omelette comes out of the pan. Another option is the oven-baked omelette. In particular, hearty omelettes with plenty of filling are easiest to prepare in the oven. The egg mixture is whisked as normal and refined as desired. Then you fill them in an oven-safe frying pan or baking pan and put them in the oven at 180 to 200 ° C. In around 10-15 minutes they will be crispy on the outside and fluffy on the inside.
Muffin pan omelettes
Omelettes from the muffin pan are easy to prepare and are great for brunch or as a small snack in between.
And for everyone who doesn't feel like washing up: the microwave omelette is ready after 2 ½ to 3 minutes at around 600 watts and can be prepared directly in a microwave-safe bowl. Whisk eggs and bake in the microwave, done.
Your next omelette - child's play. The only question left is: is it called "omelette" based on the French model? Or Germanized "omelette"? The Duden allows both variants. What are you saying?
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