The scrambled eggs are native to French cuisine, however, they are made all over the world. Therefore, in each country, some modifications are made to its recipe, from which it acquires new flavor notes. I suggest making a dessert chocolate omelet.
Recipe content:
- How to make an omelet lush and delicious
- Ingredients
- Step by step cooking
- Video recipe
Many people cook a nutritious, hearty omelet with lard, sausage, cheese and vegetables. But not many people know that omelets are sweet, and even with beaten eggs. Such an omelet resembles a little dessert soufflé and can help out for breakfast when there is a lack of morning time. But, like other recipes, this dish also has its own cooking secrets.
Secrets of how to make an omelet lush and delicious
- First, to make the omelet lush, beat the whites and yolks separately. And for the formation of a strong airy foam, only chilled eggs should be used.
- Secondly, in order for the omelet to turn out to be a delicate soufflé, no liquid should be added to the eggs. Excess water (milk) will stand out from the finished dish, which will ruin the appearance and taste. Also, do not use flour, even if you want to make the dessert more satisfying. Otherwise, she will add density to the omelet, which is absolutely unnecessary in this recipe.
- Thirdly, use a lid with a hole to drain off the steam, then the omelet will turn out to be tall.
- Fourthly, the filling for the omelet can be very diverse. For example, strawberries, apples, bananas …
- Also, for maximum airiness and lightness of the omelet, it is advisable to use homemade eggs. And if you want to get a dietary version of the dessert, then take some proteins, and for a denser omelette consistency, use only yolks.
- Calorie content per 100 g - 130 kcal.
- Servings - 1
- Cooking time - 10 minutes
Ingredients:
- Eggs - 1 pc.
- Sugar - 1 tablespoon
- Salt - a pinch
- Cocoa powder - 1 tsp
- Refined vegetable oil - for frying
Making a Chocolate Scrambled Egg Omelet
1. Separate the yolk from the protein very carefully.
2. Place the yolk in a deep bowl and add sugar.
3. Whisk the yolk white and increase in volume by 2 times. Then add cocoa powder, which gently stir in.
4. Add a pinch of salt to the protein.
5. Beat the protein until it swells 3-4 times and until a white, stable, thick foam is formed. The readiness of the whipped protein can be determined as follows. If you turn the container over with it, the foam will hold and will not flow out. However, if at least one drop of yolk falls into the protein, then it will not be possible to beat it to such a consistency. In this case, the protein must be necessarily chilled, and not at room temperature.
6. Introduce the protein into the container with the yolk.
7. And gently mix it with several movements so that it does not settle.
8. Pour refined vegetable oil into a frying pan and heat it well. Then reduce the temperature to medium and put the omelet to fry. Cover the skillet with a lid and cook the dessert for 5-7 minutes. Serve with strawberries and whipped cream.
See also the video recipe and tips for making omelet and hot chocolate with Ilya Lazarson:
