Anyone who observes the proportions of ingredients and temperature will make a fluffy omelet with milk in the pan. Remember that an omelet does not like haste, it is created with a minimum of heat and always under a lid, so that it can grow as a result of steaming. You can use milk of any fat content, as well as replace chicken eggs with quail eggs, duck eggs, goose eggs, etc. Proportions for the classic omelet: 1 chicken egg - 50 ml of milk. Spices are added to taste.
3 chicken eggs
Milk - 150 ml
Salt - 2 pinches
Butter - 30g
The most important aspect in the preparation - chicken eggs must be at room temperature! This is a prerequisite, so when planning to make a puffy omelet, take the eggs out of the refrigerator and warm them at room temperature for 20-30 minutes.
Ingredients for a scrambled egg and milk omelet in a pan
Break the eggs in a deep container, pour in the same milk of your choice of fat content and add salt. At this stage, you can add other spices, seasonings.
Combine eggs and milk.
Whisk all the contents of the container with a whisk. Many people mistakenly believe that the longer to whisk the mixture, the more puffy the omelet will be - this is not true! You just need to stir together all the components.
Whip the eggs and milk
Heat a frying pan on the stove, put the butter in it and melt it.
Melt the butter in the pan.
Pour the egg mixture over the melted butter and immediately reduce the heat to low.
Pour in egg mixture.
Cover the pan with a lid and simmer the dish for about 10-15 minutes, until fully cooked.
Cover the pan with the lid.
Turn off the heat and let your puffy omelet with milk in the pan steam under a lid for another 5 minutes.
Carefully slice it and place on plates. Serve hot to the table.
Fluffy scrambled eggs with milk in a pan