How can I make omelets?

The omelets are wearing eggs. The omelettes often wrap around cheese, vegetables or meat. Inside is usually somewhat less cooked than the outside, which has a slight cure of cooking in oil or butter.

Cooking is quite easy. First you preheat the pan and melt a little butter. Then whisk some eggs. Most purists recommend cooking only two eggs over time in omelettes to ensure the best texture. The egg should be beaten at a slight angle for approximately two minutes, or just until they reach a uniform consistency and a little foam. At this point, one tablespoon of water for each egg for lighter consistency can also be added to the mixture and a dash of salt can also be added.

As soon as the butter in the pan begins to bubble, the mixture should be evenly poured into the pan. The sides should be pushed down in the fastener to make sure that no egg will catch up on the edges. The omelet can then be left for about a minute to cook. If cheese, vegetables or meat are added, they should now be sprinkled to the top of the egg cake. As soon as the egg solidifies, the heat should be closed and one side of the omelet should be folded on the other side. The omelette can now continue to melt or heat the ingredients within its own heat and are ready to eat.

The

omelettes prepared in this way are quite light and fluffy and should not be boiled. When preparing the omelettes, it is important to make sure that you do not originally surrender a mixture of eggs, because it will destroy the consistency of omelet. It is also important not to surprise the eggs as soon as they are placed in a pan. Some people like to overturn the entire body of their omelettes to let both sides cook before composition, but the traditional way of preparing the omelet allows to be slightly less cooked than the outer.

In the omelet, any thing can be inserted to fill. Traditionally the most commonly used meat is ham, with small cubes or koThe USky, which is layered on the eggs, sometimes with green peppers or onions to create a simple omelette. Most people also add Čedar or Jack cheese to their omelettes, even if no other filling is used. The flavors of these cheeses complement the taste of eggs and add a little stringed consistency to the flush consistency of the omelet itself. Slightly more upscale omelets are omelets aux champignons, French omelets made of mushrooms. These can use any types of fungi and usually add a little crème Fraiche, chives and pepper.