How can I make a fluffy omlette at home without adding soda in the egg.?!
How can I make a fluffy omlette at home without adding soda in the egg.?
Normally I beat the egg and put it in a pan with heated oil. It fluffs up for a while and then becomes flat.
Answers:
Ingredients:
3 eggs
1 tablespoon butter
1/2 teaspoon oil
Directions:
Crack the eggs into a small bowl and add a teaspoon of water. Break them up with a fork but do not overbeat them - the yolk and white should be just combined. Season well.
Melt the butter and oil in a non-stick or well-seasoned frying pan. When the butter has melted, swirl it around the pan, turn up the heat and pour in the egg.
Tilt the pan to cover the base with egg and leave it for a few seconds. Using a spatula or egg flip draw the sides of the omelette into the centre and let any extra liquid egg run to the outside. As soon as the egg is almost set, tip the pan on a 45-degree angle and flip one half of the omelette into the middle and then over again so you have a flatfish roll. Slide the omelette onto a plate and eat immediately. The egg will continue cooking inside the omelette.
Nutrition per serve: Protein 18g; Fat 28g; Carbohydrate 0.5g; Dietary Fibre 0g; Cholesterol 565mg; 320 cal
Note: If you are making omelettes for more than one person make each one separately. For the best results, use very fresh eggs.
Variation: Add shredded smoked salmon or grated strong-tasting cheese. Alternatively, add 4 quartered cherry tomatoes when you melt the butter and oil, and cook until warmed through and slightly softened. Add 1 teaspoon chopped fresh chives to the beaten egg, then cook as above.
This recipe for Fluffy Omelette serves/makes 1
gs
Source(s):
http://www.cdkitchen.com/recipes/recs/40...
add a little water, the water turns to steam and fluffs it up
Add a dollop of sour cream, beat well.
A fluffy omelet is generally made by beating the egg whites separately from the egg yolks, then folding them together. If then poured into a hot omelet pan, they will hold up until it is cooked. Do not add baking soda, it will ot work without an acid ingredient . In souffles the eggs are beaten separately and sometimes baking powder is used but only if a cream sauce is also added for the structure.
The best way to make fluffy egg is to beat it using a hand blender. Then put it in a preheated pan with oil. When one side is done turn it and put it in a oven until done. You'll be surprised how fluffy it will be. (If you don't have a hand blender, use a fork instead).
when I fix omlettes at home I use a small bit of milk and the rest water beat it good and cook slow I use no oil I just spray my pan with a little no stick cover and cook slow they will be fluffy that way I am a fat man trust me
Add a little water and put with eggs in the blender . cook
in the frying pan till the bottom is set and them put under the broiler till finished
most people add milk to their eggs. this is okay but if you add just a little bit of water instead this will help.
the water will evaporate as it's cooking and small air bubbles will form throughout your eggs, in turn you will receive fluffier eggs. also, one reason why your eggs deflate is possibly because they are overcooked. most people are so used to eating overcooked eggs they don't know what properly done eggs taste like. eggs should not be rubbery or heavy.
also when preparing eggs NEVER add salt before or during cooking, salt will cause your eggs to be rubbery! always add salt at the end of the cooking process. it's okay to add pepper or herbs etc.
also don't be in such a rush, the temp doesn't have to be so high. you want to make sure the bottom of your eggs are set before moving or adding any thing else.
Hey Foody (cool name),
The purpose of adding the soda it to create air bubbles. This can be recreated by whisking the egg mixture a little longer.
whip the eggs with a wire whisk, adding a tablespoon of heavy cream for each 2 eggs.
I also incorporate a little bit of water when beating the eggs. Seems to do the trick!
I don't know if this will work for you, but I never add soda to an omlette, I usally just add salt, pepper and a little milk..this usually makes mine come out fluffy...you might try it to see as it is very easy ! Good luck and keep cooking!!
I have a few tried and true suggestions that are similar, but not exactly the same as those listed here.
First is what I always do for a regular omlette, and they always puff. Use a whisk or fork and beat the eggs with big strokes incorporating air. I add BOTH a little milk and a little water. To me this not only adds texture, but the milk helps and creates a smoother, better tasting egg part. Pour egg mixture into buttered pan (I use nonstick w/I can't believe it's not butter, the best fake to cook with IMHO). Then sprinkle ingredients over the egg, such as parmeson cheese, ham, sauteed onions and mushrooms or whatever your choice is. Now this is the major key....cover immediately! The combo of ingredients with the tight lid will keep air in and it will puff.
Cook over medium heat for approx 5 min (this varies by pan size and how much used. After a few, smell will alert you to any problems. If the smell gets too strong, just check the egg, gently lifting the side with a spatula. The less you check the fluffier it is. When egg & toppings are set and top is just firm, fold over in half, cover and cook for an addition couple of minutes. Plate and serve.
Another method is totally foolproof. It sound bizarre but it is so good I can't tell you. My Mom invented it one year during Passover and it became a year round treat. Beat 2-3 eggs, add a little milk, set aside. Boil a cup or 2 of water and in a bowl add a heaping handful of Matzo Farfel. (this can be found in most markets near passover and my jewish stores year round). Sprinkle well with salt (as it is totally salt free), and dehydrated onion pieces. Cover with water and let sit until matzo is blown up and soft but not falling apart--approx 5 min. Pour off water, taking care to keep the onion bits that are now softened. You may need to add a little cool water so you can handle it, and squeeze out the water, until most is gone, but you don't want it bone dry. Add eggs, stir and pour in hot, buttered skillet as above. Cover and cook about 5-7 min per side. Use a plate to turn. This will puff up and also have a wonderful texture. You would never imagine it's matzo, but that puffs it and keeps it firm.
Last, if you want to use more egg whites than yolks, you can whip the egg whites to light peaks and fold in a yolk, a little milk and any seasonings. Cook as above.
All 3 work, the first 2 are staples in my home and are tried and true! BTW I've never added soda to the egg and never had a flat one. Be sure to cover...I'm wondering if that's the main thing you are missing?! Good luck!
In the 40 years that I have been a chef I can say that you may go a lifetime and never find a true omelet that will stay fluffed up.
Omelets are made of eggs beaten and and placed in a skillet with oil/butter and cooked lightly on one side. any added ingredient are added and one side of the omelet is folded over the other. In most professional kitchen the skillet is placed under a broiler. The omelet will puff up and as long as the heat is sufficient it will stay puffed up. However this is a very short time. As hot air cools the omelet will start to deflate. Adding a little milk to the beaten eggs will help to lighten the egg omelet. Adding water in most cased will thin the eggs and decrease the fluff. Adding soda,flour ect will not make you an omelet it may be an egg dish but not a omelet.
I saw a clip with Sara Moulton (exec chef with Gourmet Mag) and she says that the secret is water. A little bit. Milk fat acts as a binder and makes the egg heavy. I tried it and now swear by it. She greatly improved my omlettes. Made a tomato,herb and cheese omlette this morning as a matter of fact and it was fluffy and perfect!!!
beat it vigorously add little milk and a pinch of flour it will be fluffy and remain so on the table also.
WHIP the egg whites first, then fold in the yolk. It will be 3-4 times fluffier than a normal omelette.
Add a tea spoon full of water while you are beating the egg. That will make it fluffy and lighten up the colour of omlet.
Whip the eggs with a fork for a while.
Beat the egg well so that before cooking it has a lot of froth. Your omelette will be very fluffy
just add some baking soda to it
add butter & a pinch of salt & beat the egg!
PUT THE LID ON IT UNTIL IT IS DONE
add a tablespoon of milk, or a teaspoon of heavy cream. It is a must better source than soda. and it will make your eggs very fluffy!
to make a fluffy omlette
step 1: break a egg and take a blender
blend it for 1 min
step 2: in a wok ,take lots of oil
heat it and put the egg mixture in the oil
step 3: eat the fluffy omlette