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Omelet eggs

Omelet eggs

For 6 people

* 6 eggs
* 5-6 tablespoons of unboiled milk
* 5 tablespoon of butter
* some parsley, salt and pepper

Cooking:


To cook omelette eggs, it is necessary to consider some parameters. For example, the heat should not be strong, but it should be the same throughout the pan and not in the center. The pan must be flat, clean, so that the omelette does not stick.

Let's not make omelets with too many eggs. If we have more than 10 grains, make the omelette in two parts; the butter will be thrown into the pan before we put it on the fire. Then if we put 2/3 of the butter in the pan and 1/3 to the eggs when we beat them, we will ensure a soft and delicious omelette.

Milk should be unboiled, egg whites and yolks should not be beaten together, but separately. For example, in two deep plates, put the whites in one and the yolks in the other. These are beaten with a wire separately, while we slowly add the milk to the egg yolks while beating them.
Add salt, pepper and finely chopped parsley and then add these to the egg whites, which I mix with a large spoon.

In the meantime, we put the butter in the pan, which should be well heated in a not strong heat. Throw in all the prepared eggs. We must be careful, after we put the eggs in the pan, with a fork or spoon, mix the eggs so that they spread over the entire surface of the pan and shake the pan with one hand (the other has the fork) so that the omelette does not stick.

It is necessary to turn the omelet so that the top is cooked.