It would seem, what’s so complicated? I mixed the eggs or simply broke them into a frying pan, fried and ate, what difficulties could there be? Nevertheless, it’s easy to spoil even the simplest fried eggs, and you don’t even have to talk about omelets! However, why not? Let’s just talk! We will not understand terminology for a long time. Immediately agree: scrambled eggs – this is if the whole yolk. Omelet – if protein and yolk are mixed.
Yes, you need to start a conversation about scrambled eggs and omelets even not ab ovo (from an egg), but ab coctorio – from a frying pan. Because if you have the correct omelette frying pan (it’s also an ovarian), then everything is much simpler further. If you don’t have it yet, and you want perfect omelettes, do not try to adapt the existing one. Buy a new one. She must have a non-stick coating. Diameter – 22-24 cm. The sides are low. There is no edge-transition from the bottom to the side at all – this place is rounded. The side itself is located at an obtuse angle to the bottom (although there is no angle there, everything is smooth there) – that is, an omelet or scrambled eggs from such a side easily and easily slide onto a plate. And do not use this pan for anything else!
Fried & Co
Let’s go from the opposite. What is, in my opinion, a spoiled fried egg? This is overdried dry protein and hardened yolk, covered with a white film. I know very well that this is a very subjective opinion, because my beloved husband, for example, does not like liquid yolk and always wants it “well done”. But protein quality still remains a critical factor! There is a simple technology that will allow you to get completely baked, without “snot”, but at the same time tender and tasty protein. Put the pan on a small fire, immediately put a spoonful of butter in it, let it be softened already. As soon as the oil is slightly warmed up and melted, pour the eggs into the pan – it is better to break them first into a bowl, from there it is much easier, in which case, to catch the shell. Salt the protein (do not salt the yolk – ugly white spots will appear during cooking). And leave the pan on medium-low heat for about 5 minutes. Do not interfere in the process. Do not cover with a lid. Do not touch the protein. Go about your business: make tea, fry the toast, and heat the plate. This is important, by the way – a warmed plate. Omelet and scrambled eggs, laid from a hot frying pan on a cold plate, lose some of the taste. Five minutes later, your ideal fried egg is ready. Well, that is ready if you like liquid yolk. laid out from a hot frying pan on a cold plate, lose some of the taste. Five minutes later, your ideal fried egg is ready. Well, that is ready if you like liquid yolk. laid out from a hot frying pan on a cold plate, lose some of the taste. Five minutes later, your ideal fried egg is ready. Well, that is ready if you like liquid yolk.
If you don’t like it, then I recommend using the traditional American method of preparing fried eggs sunny side down – that is, fried on both sides. To do this, add a little more oil to the pan and with a spatula very carefully turn the egg with the yolk down. If you want the yolk to just grab a little (in English – over easy), 30 seconds is enough. But you can fry over medium (1 minute) or even over well (1.5 minutes). I like it so much more than covering the pan with a lid. But if you are afraid to turn it over – pour a tablespoon of water into the pan before closing the lid. Steam will not allow the protein to dry, and the yolk will cook faster.
Shakshuka – This is scrambled eggs from the Middle East, in a thick vegetable sauce. There are many recipes, the principle is the same everywhere. In a large frying pan, fry small chopped vegetables: onions (yellow, red, white, leek or a mixture of them), sweet pepper, garlic, zucchini, eggplant, then add chopped tomatoes and simmer all together until soft. Spices are very welcome: zira (aka cumin), coriander, sweet and hot paprika, turmeric, dry herbs. Salt pepper itself. Fresh herbs also will not hurt: parsley, thyme, celery, cilantro. And when the sauce is ready, make hollows in it, break each egg, and mix the protein slightly with the sauce. Bring the eggs to readiness – either on fire or in the oven. They eat shakshuka (if you follow the Middle Eastern tradition) from one pan, each part of it, dipping cakes or bread in sauce.
Still there are all sorts of funny options for fried eggs in the oven, for example, “Orsini” eggs, the recipe of which was found in the notebook of the great impressionist Claude Monet: carefully, without damaging the yolks, separate them from the proteins. Beat the whites with salt in a strong foam and put in a generously greased form with butter. Make holes in the number of eggs and put in the oven, heated to 180 ° C, for about 5 minutes. Then, without breathing, put the yolks into the recesses, sprinkle the squirrels with grated Parmesan, pepper and return to the oven for another 2-3 minutes. And that’s all!
And the most delicious scrambled eggs in the world (for me, at least) are Birmingham scrambled eggs , in bread, as my dad taught me.
Omelets are a kingdom. There are a lot of them. Lush and thin, delicate and dense, European and Asian. With greens, cheese, onions, lard, tomatoes, zucchini, sausages, meat … Let’s look at two types: the so-called “rustic” and classic French.
A village omelet is what we all know from childhood: lush, with a bunch of different fillings. The technology is simple.
* First, prepare the eggs: break them into a bowl, salt and mix with a fork until completely homogeneous. If there are a lot of fillings and it is juicy, milk (water or cream) can be omitted – juice will dilute the eggs. If you want to add cheese to the omelette, mix it in the eggs at this point.
* Prepare the filling: let everything be ready so as not to be distracted by the frying process.
* Take your omelet pan and fry the ingredients to the desired extent. Onions, for example, are very good in omelet if they are fried until golden brown, but still crunches a little inside. You can fry in any oil, vegetable or cream, or fat (fat, chicken, duck, goose, lamb). Animal fat eggs love the most. Pour the egg mass over the fried ingredients. Pepper. At the very beginning, the fire should be strong, but not more than 15-20 seconds. Next, reduce the heat to medium and – while the eggs are liquid – prepare the omelet, carefully shifting the “seized” pieces and letting the liquid drain to their place. It takes about a minute and a half, well, or a little more – depending on the amount of filling.
* Now reduce the heat to low. Shake the pan to distribute the omelet evenly, without holes. Close the pan with a lid and leave the omelet to bake, this will take 2-3 minutes. I usually turn off the fire at this moment – I like that the bottom does not remain particularly ruddy and the top does not become dry – and I just keep the omelet in a pan under the lid. That’s all – cut the omelet with a spatula into the desired number of servings and arrange on heated plates.
Village omelet can be, of course, without fillings, it is prepared in the same way, but much faster.
The classic French omelet differs from the ом omelet ’in several ways. Firstly, it is done in portions. That is, one pan – one serving. Secondly, the filling, if any, does not interfere with the egg mass, but is placed inside the finished or almost ready omelet, which is folded in half or folded into an oval roll. Thirdly, the French omelet is not fried until “well done” and is never cooked under the lid. A crispy crust and a dry surface are the hallmarks of a failed French omelet. The sequence of actions is approximately the same:
* Shake the eggs with salt, optionally adding liquid at the rate of half the shell for 1 egg. Pay special attention to protein “threads” – they should not be after mixing, otherwise they will be fried in white frying in a pan, for an ideal omelet it is considered “fu”. There should not be any foam in the egg mass. Honestly, the easiest way to achieve the right consistency is simply by filtering the scrambled eggs through a sieve – it will save both “threads” and foam.
* Prepare the filling: for example, finely chop the greens and mix it with soft or grated cheese. The filling should be fully prepared – in an omelette it only has time to warm up.
* French omelet is cooked in butter. Put it in a pan – based on at least 1 tsp. butter per 1 egg – and warm until the very beginning of the appearance of tiny brown dots, this starts to fry the milk component of the butter. This oil is called in French beurre noisette (“peanut” oil) – it really has a nutty flavor and goes well with eggs. But be careful – from beurre noisette to burnt oil you are literally five seconds apart.
* Remove the pan from the heat, pour in the eggs and return the pan to the fire. It should be moderate. Do nothing during the first 20-30 seconds – let a light crust form.
* Then start by shaking the pan with one hand, with the other, push the “grabbed” pieces together, letting the liquid drain in their place. Shaking the pan will help the egg mass to be distributed evenly throughout the pan, remaining one. It takes about 1.5 minutes.
* If you have a filling – it’s time to lay it out while the omelet is still wet. It is not easy to explain the formation of the oval-roll in the text, if you want to learn, go to YouTube, search for the name of the French chef Jaques Pepin + omelette in the search. He speaks English with a very understandable Russian accent, and everything is filmed perfectly clear. I will tell you how to make the option folded in half is also beautiful. Place the pan with the handle toward you. If you’re right-handed, put the filling on the left half of the omelet, if left-handed – on the right. Hold the omelet on fire for another 20 seconds. Lift the pan and shake it to make sure that the omelet glides easily.
* Now take a skillet, slightly tilt it over a plate (warmed up!) And slowly, without sharp movements, let half of the omelet with a filling slip on it. When you reach the middle, slightly raise the edge of the pan (you have it tilted at an angle, and you return the edge to the horizontal position for a second) – and cover the filling with the second half of the omelet. Voila! Serve immediately.
- omelet with sour cream (for 1 egg – 1 tbsp. l. sour cream);
- coconut omelet (for 1 egg – 2 tsp. coconut milk), the addition of tom-yum spicy paste is also suggesting here;
- omelet souffle (eggs, sometimes with heavy cream, are beaten with a mixer in a lush, resistant foam a la biscuit, laid out in a greased form and baked in the oven at 150 ° C)
What omelets and scrambled eggs our readers love
Maria Volgush : Two eggs, the same volume of milk, equally olive and butter. The main thing is technology! beat eggs with a fork, slightly salt, add milk, beat. pour into a confidently hot frying pan with a mixture of oils, count to six, move the lower seized part from the edge to the center around the circumference, so that wet-liquid spreads in its place. again until six and repeat. after about a minute, the top ripens and can be removed in a plate – half an omelet, and cover with the second half. Between the halves it is very tasty to pour a little mixture of pepper-cucumber-tomato-onion-greens and other favorite. White pepper in vegetables – according to the mood.
Irina Kogan : I cook omelet, I really like the texture. The idea is that after the egg mixture is poured into water, the stove turns off, the whole structure is covered with a lid for 20-25 seconds, and then the water is drained, the omelet is caught in a towel-covered sieve and formed. You can then sprinkle it with cheese and go for a burner, I put it under a very hot grill in the oven. He comes out so very … Cloudy.
Anastasia Gurman : Omelet with cottage cheese (I just mix it with eggs, take fat, it perfectly evenly disperses there), or with tomatoes, onions, garlic, or bread.
Olga Zaitseva: Leek, sour cream, nutmeg, white pepper + neatly an egg in a hole and everything under the lid for 5 minutes.
Eka Eliseeva : Chatterbox in butter, a cross between chirbuli and shakshuka. Coarsely onions to stay crispy, tomatoes, an old baguette / bread, eggs, Svan salt, on top of the suluguni straight slices, just to grasp, and cilantro.
Anna Kozlova : And in the fall of the week I worked out the technology of scrambled eggs with scallops: fry bacon, finely chopped onions and shimeji mushrooms (can be without mushrooms, but if they are, then why without mushrooms?); mix eggs with Worcester and Tabasco, pour into a skillet, put the bacon mixture in the middle, cut some greasy raw scallops, fill with gruyere; collapse three times; sprinkle with black pepper. The proportion of bacon / scallops is important, depending on the salinity and smoked bacon.
Bakhisheva Tatyana : My favorite is folded in half, in butter and with melted butter. And stuffed with cheese and porcini mushrooms.
Alena Kurulenko : In ghee. With crab
Faina Samartseva: Omelet with potatoes pre-fried on salted salted pork fat
Viktor Simakov : Add the cauliflower, the same lemon zest and garlic, fry, pour all the eggs (I use only protein) and mix. Favorite.
Alena Koshkina: Omelet always brings me back to childhood. In butter, under the lid, eggs, milk, salt and sugar are necessary – this is what my grandmother did, and there is no other omelet in the world tastier. And the other grandmother baked in a tall pot in the oven over low heat. The result was an omelet with a peel. I also love it, but she didn’t add sugar, and I liked it much less.
Elmira Glebova : Fried eggs with kimchi. And if there is still ham there, then it’s generally luxurious.