Every cook wants the omelet to be fluffy and retain its shape when served.
However, achieving such a result is not always possible.
Many unconsciously violate the technology of preparing this classic dish.
What are the 5 mistakes that occur most often?
Excess Flour or Milk
Omelets are often made with the addition of milk, but too much liquid will prevent the eggs from rising. It is recommended to use no more than a tablespoon of milk for one large egg.
Be cautious with flour as well. If too much is added, the omelet will not only fail to rise but will also become rubbery.
Foam
Some cooks whip the eggs too vigorously until a fluffy foam forms. If this happens, in 99% of cases, the omelet will fall during cooking.
Therefore, simply combine the eggs and other ingredients until smooth.
Choice of Pan
The smaller the diameter of the pan, the higher the likelihood that the dish will rise. If the pan is too wide, the omelet will not be able to gain the necessary volume.
Thus, it is advisable to use a special pan for making omelets.
Heat Intensity
The pan should be well heated: if it is cold, the omelet will turn out thin. The heat intensity should be medium.
Too strong or too weak a flame will impair the quality of the omelet.
Serving
Do not serve the omelet immediately after cooking. After finishing cooking, it needs to "rest" for at least five minutes.
