Как приготовить омлет

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1809

Как приготовить омлетПользующееся заслуженной популярностью, известное во всех уголках цивилизованного мира, и необычайно простое в приготовлении блюдо, омлет, известно человечеству еще со времен Древнего Рима. В то время омлет по праву относился к сладким блюдам и подавался на десерт. Тот же омлет, который мы все хорошо знаем и любим сегодня, пришел к нам из Франции, где он успешно превратился в сытное, нежное и чрезвычайно вкусное горячее блюдо. Омлет подавался и на королевские столы, и украшал скромный завтрак бедняков.

Молочный омлет – одна из разновидностей классического завтрака. Польза такого завтрака очевидна. Яйца богаты жирорастворимыми витаминами, витамином D и лютеином, молоко – источник кальция. К тому же, омлет никак не отразится на фигуре, поскольку в 100 граммах его содержится всего 184 килокалории. А правильно готовится это замечательное блюдо буквально за несколько минут.

Как приготовить омлет вкусный

из расчета на 1 порцию:

— 2 яйца;
— 2 столовые ложки молока;
— 10 грамм сливочного или растительного масла.

Рецепт приготовления омлета

Сливочное либо растительное масло  разогрейте в сковороде на среднем огне. Пока масло разогревается – соедините яйца с молоком и тщательно взбейте венчиком или миксером на самой маленькой скорости.

Влейте взбитую яично-молочную массу на сковородку. Посолите по вкусу, затем накройте крышкой и готовьте блюдо около 10 минут.

После того, как омлет готов, нарежьте его на порции и немедленно подавайте к столу. Самым подходящим гарниром к этому блюду служат свежие овощи, зелень, консервированный горошек.

А вот еще один рецепт:

  • Ингредиенты:

4 яйца, 100 мл молока, 20 г. сливочного  масла, лук, соль.

Тщательно взбиваем яйца, не забываем их при этом посолить, затем добавляем молоко и измельченные перья лука. Далее разогреваем сковороду и смазываем ее сливочным маслом. Когда сковорода достаточно нагрелась, выливаем в нее молочно — яичную смесь, накрываем крышкой и пропекаем до готовности.

А вот несколько простых советов, используя которые ваш омлет будет еще вкуснее:

Омлет на молоке никогда не будет воздушным и ещё пригорит потому что белок содержащийся в яйце требует разбухания т. е. воды, а в молоке своего белка хватает.

Воды должно быть ровно столько сколько сможет впитать в себя яйцо это невозможно определить точно только практикой и ещё если воды будет больше чем требуется, то при подаче на стол лишняя жидкость всё равно стечёт из омлета, а это малоприятно.

Взбиваем не миксером, а венчиком, т. к. миксер разрушает структуру нашего соединения и омлетик будет, как ни странно, не воздушным а вялым обязательно накройте сковороду крышкой оставив место для поднятия омлетика, но не плотно, а то возможно деформирование нашего чуда.

3 минуты, которые готовится омлет, накал сковороды должен планомерно уменьшаться от максимального до минимального.

Максимум души,- и все получится!

Просто отличный видео-рецепт омлета!

P. S  Приятного аппетита!

автор: Наталья Кунеевская

67 КОММЕНТАРИИ

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