Classic omelet with milk
Description
The recipe won't take much time. The classic stovetop milk omelet is prepared using the following proportions: 30 ml of milk of any fat content per 1 egg. For 3 chicken eggs, you'll need 90 ml of milk, salt, and pepper. You can fry the omelet in either vegetable oil or butter, as desired. The latter option will make the dish tastier, giving it a creamy aroma. Serve hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Take the eggs out of the refrigerator in advance so they can warm up to room temperature. This will help the omelet whip better and become fluffier.
- 2
Step 2
Beat the chicken eggs into a deep container, pour in milk of any fat content or replace it with plain water if you are lactose intolerant. You can prepare the omelet using soy, almond, or coconut milk. Season with salt and pepper.
- 3
Step 3
Beat the eggs with a whisk or fork for about 2–3 minutes. Do not beat longer, as the goal is simply to thoroughly mix the egg whites with the yolks, not to create air bubbles.
- 4
Step 4
Heat a pan with vegetable oil. Carefully pour the egg mixture into the pan and reduce the heat to the lowest setting.
- 5
Step 5
Cover the frying pan with a lid and cook the omelet over the lowest heat for about 5–6 minutes. Don't worry, it won't burn, but it will become fluffy and airy. However, don't be misled—since there's no flour in the omelet, it will deflate once you remove the lid from the pan. This is normal and supposed to happen.
- 6
Step 6
Place the golden omelet onto a plate and serve hot with vegetable slices, salads, sausage, or pâté.