Many search for complicated ways to make a fluffy and airy omelet, forgetting about a simple and proven method. We tell you about the 'grandmother's' way, which requires only one familiar ingredient.
We are talking about baking soda. The fact is that when heated, it releases gas, forming bubbles inside the omelet and giving the dish a porous, tender texture. To achieve the desired consistency, it is enough to add baking soda to the egg mixture before pouring it into the pan.
It is important to adhere to the dosage: for every three to four eggs, only one-eighth of a teaspoon of baking soda should be used. Exceeding the amount of this ingredient can lead to a bitter taste in the finished dish.
Leave a comment