Eggs are high in quality protein and are cheap. They are suitable for an infinite number of combinations of taste and the basis for a variety of dishes are wonderful. The omelet (sometimes spelled "omelet") is a dish like this and this article will discuss basic techniques and tips for preparing an omelette.
So ... What is a pancake? An omelet is a dish consisting of beaten eggs cooked until set and manipulated, often around a filling of cheeseand / or vegetables. They are very easy to handle and allow fast, but impressive dinner to provide security services at the end of the day. Frittata can also be a stylish addition to any breakfast or brunch menu.
An individual omelet is generally prepared with 2 or 3 whole eggs, although eggs can be white just did. The list of ingredients suitable for the filling is quite long and can be a combination of fillings, in an omelette infinitely varied. Tocould name a few to choose a good omelet fillings: diced cooked turkey or chicken, chopped ham, smoked salmon, crab meat, shrimp, cooked, crumbled bacon, ham, chives, shredded cheddar cheese, Swiss cheese, jack, pepper , spinach, sauteed mushrooms, tomatoes (leaving out seeds and pulp), red pepper, chopped onion ... The possibilities are limited only by imagination. Filling ingredients other than cheese can be omitted to create an omelet with cheese layer.
Asabove, omelets are easy to make and everyone can master the technique. Just follow these few steps and preparing the perfect omelet is as simple as redial eggs.
Basic technique to make an omelette ...
1. He began by cracking or 3 eggs in a second bowl Beat eggs with a whisk or fork until the yolks and whites are combined. One or two tablespoons of milk or water can be added to make eggs fluffier. AddSpices like black pepper on the ground, favorite herbs, etc., the egg mixture, if desired. (Do not add salt as it may exacerbate the eggs.)
2. Coat an 8 - or 10-inch nonstick skillet or omelet pan with cooking spray and heat over medium heat. The smaller the pot, the easier it is to manage omelet, but if more than 3 eggs, one cup size should be over.
3. Once the pan is hot, pour the egg mixture and gentlySwirl pan to evenly distribute the eggs.
4. The eggs start the second after 20 or 30 Once the margins are set, gently toward the center and let the uncooked liquid to flow into the pan exposed.
5. When the eggs are laid about 70% to 80%, add the filling ingredients on one side in a crescent shape so that a small room around the perimeter, so as to leave no fillings. Do not add too much filling or it will bedifficult to fold the omelet.
6. Once the eggs are cooked, run the tines of a fork on the edge of the layer of omelette to make sure that the egg is not secure. Carefully performed a spatula under the empty half of the omelet and gently times over the edge of half full.
7. Let keep the frittata in the pan for 30 seconds. Take the spatula and run it under the omelet to make sure it has not spread into the pan. Angle the pan onto a plate and slideThe frittata from the pan into the pot. Yields 1 serving.
How to separate an egg ...
, Diets reduce Many people, fat and cholesterol in their omelets made with egg whites only. The separation of proteins from egg yolk is easy skill to master. Just follow the step-by-step:
1. Fresh eggs separate more easily than older ones, so choose the freshest eggs possible.
2. Easy to decipherShell of an egg at its center point on the rim of a bowl. Glass, ceramics or steel are preferred as a plastic bowl will not break the eggshell as.
3. With the crack thumb placed on both sides, carefully open the shell in half, to ensure that the yolk remains in a half shell.
4. Above the bowl, pour the yolk back and forth between the two halves so that the egg white to fall, while in the bowlkeep the yolk in the shell .*
5. Once everything is white in the bowl, place the egg yolks in a covered container in the refrigerator for later use in sauces, custards and cream fillings. Discard the shell or add to compost.
* Note: When you pay to penetrate the egg yolk of the egg on the edge of the maximum, because it knows the causes of egg yolk mixed with. A small amount of egg yolk in white is not a problem when you do an omelet, but if the white power for use in a meringue topping, even the smallest amount of egg yolk mixed with white prevents proper beating.
Omelette suggestions ...
The best thing is no salt on the eggs before cooking. It has worsened the eggs.
Eggs are available in different sizes. Most recipes assume the use of large eggs.
Reduction of fat, protein omelet can be prepared only with egg. Two proteins are equivalent to an entire> Egg.
A protein is the easiest to beat at room temperature. When time permits, take the eggs from the refrigerator about half an hour of use.
Adding about a tablespoon of water or milk to beaten egg omelet will of a softer al. But this is purely a matter of personal taste.
Many recipes call for butter omelet. Butter not only prevent the omelet from sticking to the pan, but also enhances the flavor ofThe omelette. To avoid spreading butter or olive oil nonstick cooking spray can be used.
When using a frying pan, the amount of butter on half the amount indicated in the recipe can be reduced.
can chopped vegetables in some butter or olive oil before cooking the omelette.
If fresh mushrooms are used as ingredients, they should always, before being roasted on the omelet.
Your perfect omelet ...
If your kitchenAbility to work for limited scrambled eggs, take some 'time to get out and broaden their horizons, learning to prepare an omelet. You will not regret it and your family and friends will be very impressed.
Omelettes are quick and easy to make and with the wide range of ingredients for the filling, its versatility allows you to create a wide variety of introducing your meals.
Please also prepare your omelet in the kitchen repertoire. Youshould follow the letter of the pancake recipes at first, but with a little 'experience you will soon be an expert omelet chef creating their own variations of the perfect omelet made.
Copyright © 2005 Janice Faulk Duplantis
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