Secrets of making a fluffy omelette in a frying pan that won't fall off

It would seem that it might be simpler than an omelette. After all, even a schoolboy can handle the preparation of this dish. And, by the way, almost everyone will remember the fluffy, delicious omelette that was often served in the school canteen. It was indescribably airy, juicy and did not fall off even after cooling.

Most often, such an omelette-casserole was prepared in the oven. But you can create this in a frying pan, if you know a few culinary secrets that we will be happy to share with you.

1. Thick-walled frying pan

First, take care of the dishes for making a fluffy omelette: you will need a thick-walled frying pan with high sides and a lid. It will be possible to maintain a constant temperature for a long time. In this way, the omelette will “steam” perfectly and will not burn.

2. The ratio of milk and eggs is 50/50

When starting to make omelette mass, keep in mind that you must adhere to a certain ratio of components - 50/50: in other words, the amounts of milk and eggs should be similar in volume.

3. Whisk

Once all the eggs are in a suitable container, simply combine them with the milk using a whisk. Under no circumstances should you beat the omelette mixture. This is very important for creating the correct omelet structure.

4. Omelet thickness

When the egg-milk mixture is ready, you can heat a frying pan with a small amount of vegetable oil (add a little butter if desired). Do not forget also that the omelette mixture poured onto a heated frying pan must be at least 3 cm wide, then the finished omelette will rise to 4-4.5 cm.

5. Prepare immediately

It is also worth considering that you should not leave the prepared omelette mass for a long time. It should end up in a hot frying pan immediately after mixing the ingredients. Otherwise, the omelette may not rise and turn out heavy.

6. Additives

Additives (pieces of vegetables, meat, cheese, mushrooms), the content of which in the omelette mass should not exceed 40-50 percent, can also make the omelette heavier.

7. Do not open the lid

And finally, keep in mind that you should not open the lid of the frying pan during the cooking process, otherwise the omelette will fall off due to a sharp drop in temperature. Therefore, it is better that the lid of your frying pan is transparent. Thanks to this, you can find the readiness of the omelette without opening it.

And now we offer a detailed recipe for making a lush and very tasty omelette .

6 eggs
300 ml milk,
1/2 tsp. salt,
5-7 g of oil for greasing the pan.

Break the eggs into a deep bowl, add salt (spices if desired) and pour in the milk. Combine the ingredients until smooth using a whisk, without whisking.

Heat a thick-walled frying pan of suitable diameter, greased with oil. Pour the egg-milk mixture into it and close the lid.

Cook the omelette over medium heat for 2-3 minutes, and then, when it begins to “set,” reduce the heat to low and bring the dish until fully cooked. This will take another 3-5 minutes.

When serving, optionally complement the finished omelette with fresh herbs and vegetables.

Now you understand the main secrets of making a fluffy, non-falling omelette, which will help transform an ordinary dish into a culinary masterpiece. Put them into practice, and you will certainly succeed. Go for it!

Would you like more great omelet recipes? Please!

The ultimate omelet: how to create a fluffy and thick omelet in a frying pan

How to create a fluffy, supreme omelette: tips and recipe. It often happens that when making an omelette, it rises in the frying pan and looks tall, fluffy, thick, but on the plate it turns into a thin pancake.

How to create a fluffy omelette, like grandma’s or for lunch in a kindergarten or school cafeteria?

In this article, we will share the secrets of making the highest, most luxurious omelette, and also give a proven recipe for making it.

Typically, to get a perfect omelette, it must be baked in the oven or cooked in a steam bath. But this effect can be achieved using an ordinary frying pan. The main thing is to know the manufacturing technology and listen to the advice of experienced chefs.

Secret of the Ultimate Omelette No. 1

Almost everyone adds flour to omelettes, although this ingredient is not in the traditional recipe.

If you want your omelette to be shaggy, tender and delicious, never add flour to it. Because of the flour, the dish will become languid and will not be so tender.

The 2nd secret of a fluffy omelette

How to cook the best omelet with milk? You must follow the proportion - 50/50. This means you have to beat the eggs with an equal amount of milk. You can take a measuring jar: break a few eggs into it and, if you have a good eye, pour in the same amount of milk.

The main thing is not to overdo it with liquid, this will make the omelette languid and it will inevitably fall off.

Delicious, thick omelette: 3rd secret

To make an omelet, use only thick-walled pans. A metal frying pan is impeccable - the thicker its walls, the better. In thick-walled dishes, moisture evaporates faster, which benefits the omelette.

Always use the lid and make sure that the egg-milk mass initially occupies at least one third of the height of the pan.

Secret No. 4 of the Supreme Omelette

If you want the omelette not to fall off on the plates, keep it covered during the entire production process. Remove the lid 5 minutes after cooking so that excess water evaporates and allows the temperature of the omelette to reach 30-35 degrees, and then the dish can be placed on plates - it remains fluffy.

If you cook omelettes with different additives - sausage, cheese, vegetables, meat, etc., then you risk preparing a thin pancake.

How to create the best omelet with seasoning? Do not overdo it: the amount of inside should not exceed half the total mass. The more additives, the heavier the omelette will be; as a result, it will not be able to rise normally and maintain its fluffiness.

So now you understand how to create the ultimate omelet. It's time to figure out a clear recipe and cook it!

How to create the ultimate omelet: recipe

For 6 servings you will need:
- ten chicken eggs;
- half a liter of milk;
- one teaspoon of salt;
- one tablespoon of butter to grease the pan;
Baking dish or frying pan with deep sides;

Let's start cooking:

1st step.

Grease the mold with drain. oil Scramble the eggs with milk and salt (do not beat, just stir well).

2nd step.

Pour the resulting mixture into a greased mold and place in an oven previously preheated to 200 degrees. Note: keep in mind that the omelette will rise during baking, and do not fill the mold more than two-thirds.
You can sprinkle grated cheese on top.

3rd step.

Bake for exactly 30 minutes. Try not to open the oven, especially for the first 15-20 minutes.

The last step.

Cut the finished omelette into portions. Place a piece of butter (to taste) on the hot omelette.

Multicooker - baking for 40 minutes.

How to create a high-quality omelette in the oven: video

How to create a fluffy omelette in a frying pan 🥝 make the perfect egg omelette

In the Russian past, school canteens were famous for their highest, tender, long-lasting thick omelettes. But how to prepare a fluffy omelette so that it doesn’t fall apart at home? What proportions should I keep? What ingredients should I include? Let's find out all the secrets to amuse your household with an airy breakfast.

An excellent omelette without flour is every housewife's dream. Thanks to its own airy mixture and mild taste, it is constantly eaten with pleasure by both children and adults. We saw similar casseroles - tall and fluffy - in kindergartens and school canteens: they did not settle on the plate even when cool. Every housewife can prepare the same - just find out the secret of a fluffy omelette from the most experienced chefs.

Usually, the highest omelette is baked in the oven - due to the uniform baking of the dish on all sides, its porosity and fluffiness is achieved. But frying a truly fluffy omelette in a frying pan is also easy; it cooks quickly: to do this, you need to simmer the dish under a lid over low heat, and to avoid cooling, take a dish with thick sides. In addition to the “school” casserole, you can prepare an omelette soufflé - also a tasty dish, the height of which is obtained due to painstaking beating of the egg whites.

6 manufacturing secrets

How to cook a fluffy omelette with milk in a frying pan? Take advice from the most experienced chefs.

Do not add flour to the omelette: the mixture will become softer and lighter. The traditional dish does not contain flour - its fluffiness is achieved thanks to the correct recipe and manufacturing conditions, which are listed below.
Follow the 50/50 principle. To create a higher dish, make the amount of milk equal to the amount of egg mass. The ratio of ingredients should be similar. But don't overdo it: too much water in the casserole will have a reverse effect.
Use a frying pan with a thick bottom, preferably cast iron. The more massive the dishes, the better the dish will steam. Give preference to dishes with the highest sides and fill them with omelette mixture to at least one third.
Always cook with the lid on and do not open it during cooking. This will allow you to avoid temperature changes that are disastrous for the splendor of the dish. To be able to supervise the manufacturing process, use a lid made of transparent material.
Make a layer of omelette mass of at least 3 cm. This will allow the dish to rise to 4-4.5 cm. Why does the omelette fall off? To prevent the omelette from falling off, keep it on the stove for several minutes until the temperature of the dish approaches room temperature. But don’t overcook, otherwise the cool omelette will settle.
To ensure that the omelet comes out airy and does not fall off, do not include more than 50% of its additives (meat, cheese, vegetables). Excess ingredients will make the dish thicker, denser and will resemble a savory but thin “pancake”.

Traditional fluffy omelette recipe

What is an omelet made of? The usual recipe for fluffy scrambled eggs with milk in a frying pan contains only eggs, salt and milk, excluding flour, starch, soda and yeast. To prepare the best omelet, just follow the proportions of eggs and milk (1:1) and simmer the dish under a closed lid. How to cook an omelette so that it does not settle? Cooks advise keeping it in the oven for 5 minutes or under a lid after cooking, and transferring it to previously heated plates before serving.

You will find it useful:

eggs - 2 pieces;
salt - to taste;
butter - 1 tbsp. l.;
milk - 4 tbsp. l.

Bring the eggs with milk and a pinch of salt until smooth.
Place the omelette mixture in a frying pan with butter.
Simmer the dish, covered, over medium heat until the omelette begins to thicken (about 3 minutes), then reduce the heat to low.
Cook for another 3-5 minutes. Completed in 5 minutes!

You can create a fluffy omelette in a frying pan if you bring the conditions closer to simmering in the oven: fry over low heat, without opening the lid, in a previously heated container. Almost all chefs recommend using only one type of oil when cooking, but some admit that mixing vegetable oil with butter in a 1:1 ratio will make the taste of the dish more original.

Soufflé omelettes

With cheese

A more common method of preparing a fluffy omelette in a frying pan is to create an omelette soufflé, as in the photo. Its essence lies in the separate production of yolk and white, which is usually whipped into foam. The warm texture of the dish comes from the aerated protein, but the components of the omelette must be combined very carefully so as not to disturb it.

You will find it useful:

eggs - 6 pieces;
lemon - half;
butter - 3 tbsp. l.;
grated cheese - 100 g;
salt.

Separate the whites and beat into a strong foam.
Add salt and lemon juice to the yolks separately and bring until smooth. Next, pour the cheese into the mixture and stir again.
Carefully mix the white and yolk masses together and pour into a frying pan, having previously heated the butter in it.
Simmer over low heat with the lid closed for 10 minutes.

You can add any ingredients you like to the recipe for a lush omelette in a frying pan: meat products, vegetables, mushrooms and even sweet ingredients. In any case, it will amuse you with its height, fluffiness and texture that melts on the tongue. You can see how to prepare a fluffy omelette in the video below.

Sweet omelet

A sweet soufflé omelet is a win-win option for a children's breakfast: it will definitely be eaten with pleasure. To feed your baby not only tasty and quickly, but also healthy, you can add a quarter of a glass of low-fat cottage cheese to the eggs at the mixing stage.

You will find it useful:

eggs - 3 pieces;
sugar - 1 tbsp. l.;
butter - 15 g;
jam or jam - 2 tbsp. l.;
sweet powder - a pinch.

Separate the whites from the yolks and beat until a strong mixture.
Mix the yolks with sugar.
Carefully combine both masses using a spatula.
Pour the omelette mixture into the pan and cook with butter, covered, for 3-5 minutes until the bottom of the dish is browned.
Place the pan in an oven preheated to 180° for 5 minutes.
When the time is up, spread the jam on top of the dish and sprinkle with sweet powder.

To make the omelette mixture denser, you can add 1 tablespoon of sour cream to the egg mixture. It is not forbidden to add vanillin, dried fruits, honey, cumin, nuts, candied fruits, and a pinch of baking powder for airiness to the recipe for a sweet omelet. A traditional omelette-soufflé can be prepared the Kaiser style: tear the dish stewed on both sides (with raisins and cinnamon) into pieces, then fry them until crisp.

How to create the most delicious and fluffy omelette so that it does not fall off? There is no one secret: in order for a dish to turn out excellent, you must immediately follow several rules for its preparation. Using the knowledge of the most experienced chefs, you can prepare an egg casserole “like in childhood” - with a creamy egg taste and a gentle mixture that will not fall off even after cooling.

How to cook an omelette with milk in a frying pan

Hard-boiled eggs, soft-boiled eggs, fried eggs, scrambled eggs - all these are ordinary and frisky dishes that are prepared for breakfast all over the world. And now we will prepare another one, which is not included in this list, but is not the least popular - this is an omelette. Everyone knows its recipe and the fact that it is prepared from milk and eggs. But maybe not everyone knows how to make it look lush. The most reliable method is in the oven (by the way, this is exactly how it is prepared in kindergarten), but it requires more time and attention, and usually there is none in the morning. Therefore, we will cook in a frying pan.

Omelette with milk in a frying pan - recipe with photo

Ingredients:

eggs – 5 pcs;
milk (fat content of at least 3.2%) – 150ml;
butter – 30g;
salt - to taste.

How to make a fluffy omelette

Break the eggs into a deep bowl. Add salt and, if desired, you can add spices - ground dark pepper, oregano or marjoram. Beat the eggs with a whisk. Using a mixer is not only not necessary, but even prohibited! We just need to scramble the eggs.
Pour milk into a bowl and stir. You see, we didn't whip it at all.
Put butter in a frying pan, heat it and then coat even the sides of the pan with oil.
Pour the eggs mixed with milk into the frying pan, cover with a lid and cook for 2 minutes over high heat.
Then turn down the heat and continue to fry for another 5 minutes, but at the lowest heat.
Turn off the heat, remove the pan to the side, do not remove the lid from it and leave for 10 minutes. During this period of time, the omelette will stabilize from the residual heat and will not fall off after you remove the lid.

This was the basic recipe. Now that you've mastered it, it's worth trying out recipes with additional ingredients.

Omelet with sausage or sausages

What we need for 2 servings:

sausage – 1 piece;
eggs – 2 pcs;
milk – 60ml;
salt - a pinch;
vegetable oil – 2 tbsp;
greens for serving.

How to fry such an omelette

If you decide to cook with sausage rather than sausage, then it is better to boil it in advance. If you fry it raw, you will have to fry it longer and fry it harder for it to cook. Cut the finished sausage crosswise into circles. Pour oil into the frying pan, heat it low and add the sausage pieces. Cook for 5 minutes, turning occasionally.
Now there is just enough to mix milk with eggs and salt.
Fill the sausages with an egg-milk consistency. So that it comes out fluffy, cook it the same way as in the previous recipe: 2 minutes - high heat, 5 minutes - low heat, 10 minutes exposure under the lid.

Before serving, sprinkle the hot, ready-made omelette with chopped fresh herbs and serve.

Omelet with tomatoes, sausage and cheese

Products:

chicken eggs – 5 pcs;
water – 10ml;
mayonnaise – 4 tbsp;
butter – 20g;
smoked sausage – 6 pieces;
hard cheese – 70g;
fried potatoes - 2 tbsp;
tomato – 1 piece;
salt;
dark ground pepper;
hops-suneli – 0.5 tsp.

Cooking an omelet

Break the eggs into a bowl, add salt, mayonnaise and pour in cool water. Mix everything with a fork or whisk, but do not beat intensively.
Cut the sausage, tomatoes and cheese into thin slices.
Put butter in a frying pan with a thick bottom, pour in the egg mixture and immediately add the sausage. With all this, we make the heating enormous. Do you see in the photo how it is already swollen on the sides?
Then we put in the tomato mugs.
On their cheese slices.
Distribute fried potato strips over the cheese.
Sprinkle ground pepper and khmeli-suneli on top.
Cover with a lid and cook over moderate heat for another 7 minutes.

We serve a hot and delicious omelette at the table.

Creator: Valentina Ishchenko

Omelette with pasta

Ingredients:

boiled pasta - 1 serving;
eggs – 1 piece;
milk – 3 tbsp;
salt, pepper - to taste;
sunflower oil – 4 tbsp.

How to cook

Omelette with pasta can be prepared using 2 methods. Let's start with the first one - lazy. Break eggs into a bowl, pour milk, salt and pepper. Mix.
We immediately put the pasta here. It is clear that they must be prepared. Usually this breakfast is prepared from the leftovers of yesterday's dinner. Mix.
Pour oil into a frying pan, heat it and add our mixture. Fry frequently, stirring at first, over high heat.
Then reduce the heat, cover with a lid and cook on low heat for 5-7 minutes.
Sprinkle the finished pasta with finely chopped fresh herbs and/or grated cheese.

2nd manufacturing method. In this case, I still had boiled chicken (breast, about 100 grams) and pasta (shells, approximately the same amount) from the previous day. In this case, 1 egg is enough for me, and a couple of tablespoons of milk.

Cut the chicken into small pieces.
Heat the oil in a frying pan, add the pasta, fry it for 4-5 minutes, stirring, until a light crust forms.
Add chicken meat. Continue cooking for another 5 minutes.
Separately whisk the egg with milk and salt. Pour pasta with chicken. Cover with a lid and cook for 5-7 minutes.

Serve the finished pasta to the table immediately.

Here are a variety of omelet recipes that you can quickly and easily prepare for breakfast or dinner.

Save recipe in “Cookbook” 27