Somehow memory was scrambled kindergarten - high, elastic, juicy, with a soft crust, fragrant and fresh-faced.Though we have prepared, no matter what recipes taken as a basis, an omelet in the oven best.
Today I want to share with you the secrets of cooking this dish is.How to cook an omelet in the oven right?So he turned soft and lush and singed after is on the plate.
Before you make an omelet in the oven, you should remember: you must adhere strictly to the proportions specified in the recipe, the oven open only at the end of the cooking process, or the pomp evaporate and you will get a thin cake.The ideal temperature for the preparation of 190-200 degrees.
Baking time depends on the volume, an average of 25-30 minutes.
Some cooks (sometimes professional chefs) are advised to add soda and flour.They lie.Shamelessly.No soda, no flour!The main thing here - the ratio of milk and eggs.If a portion of an ordinary omelet, which is prepared on a griddle, only a couple of eggs and two tablespoons of milk, in order to prepare a fluffy omelet in the oven, you need more milk.And whipping them to froth is not necessary.How to prepare omelets in the gardens?Carefully stir the milk and eggs.Just imagine: two hundred eggs, 10 liters of milk.And all this is whipped with a mixer?No.Carefully stir.Believe me, this is your omelet in the oven will not be affected.And there ... See for yourself.
To prepare six servings take 10 large eggs, 330 ml milk, salt (1 tsp.), 70 g butter (butter).
Turn the oven (even warmed up yet).Oil lubricates the pan (or molds prepared in advance).Pour the milk into a deep bowl.Add salt and eggs.Carefully stir.The mixture is poured into molds and put in preheated oven already.Cooking time - 30 minutes exactly.Scrambled eggs, cut into portions, lubricating oil, and sprinkle with chopped parsley (this is an amateur).
now little tricks.To omelet in the oven turned out successful, you need to fill in a form not more than 1/3.Tales that during baking volume increases several times very far from reality.It really increases.But very little.Omelet in the dining room was high for one simple reason: a lot of people, and the "shapers" little.And there are big trays.It is not a few servings for a family.In the dining room, at least 200 people, and is preparing to 5-7 trays, so fill it, they say, "to the eyeballs", a little more, and thus higher.
Omelette always falls down.And it does not mean that you have done something wrong.The oven temperature is uniform.At the door, for example, it is always lower.Even if your oven is super-modern, it has a fan and a special internal coating, always fry edge first, and only then - the middle of that and fall.By the way, in the dining room, too, scrambled eggs are shed.Just virtuoso chefs manage to cut it so that it's just a man in the street is not noticeable.
stories about what a real omelet gets high, and never settles untrue.We need a good amount?Pick narrower shape and high sides.And observe the proportion and temperature.
omelet in the oven belongs to the category of dietary foods permitted for frequent use.It is really and tasty and useful.A variety of additives and options will help you to vary the menu.I recommend to try the scrambled eggs with mushrooms and herbs omelet with cheese and butter, scrambled eggs with tomatoes and chopped herbs, eggs and vegetables.Ideally, add ingredients that are not included in the main part, it is necessary after cooking, otherwise required to settle an omelet.For example, cheese, grated on a coarse grater, sprinkle on hot even omelet.Vegetables desirable to apply as a garnish.
Enjoy your meal!
