How to make an omelet without milk and a steamer? What are the secrets of its preparation? How to choose the right ingredients? Learn the history of the origin of omelet and master the simplest airy recipe for every day to delight the household with breakfast.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
An omelet is a dish made with eggs. Its historical origin is divided into two versions. Some suggest that he came from France, others - attribute the roots of Ancient Rome. There are a huge number of its variations. The Japanese cook omurset, in Spain the dish is called tortilla, in Italy - frittata, and the French make it without adding flour, milk or water, only on eggs with spices.
An omelet is usually prepared in a frying pan. However, young children and people with diseases of the gastrointestinal tract should not eat fried eggs. Therefore, for them, a steamed omelet would be an ideal option. After all, the food is steamed - the most healthy and dietary. It is prepared without adding oil, and all the nutrients are preserved in their original form.
The classic steam omelette uses milk. However, you can get a tender and lush dish without it. To achieve this, simple rules must be followed.
- First, only fresh ingredients should be used. Eggs should have a matte shell without damage or roughness. You can check the freshness of the eggs by dipping them into salt water - a fresh egg will drown, and stale eggs will remain on the surface.
- Secondly, whisk the eggs with a whisk or fork. The mixer is used only for omelet-soufflé.
- Third, always use a cover with an opening for moisture to escape. And during cooking, never open it, otherwise the splendor of the dish will disappear from the temperature drop. Use a clear glass lid to control the cooking process. And to brown the omelet, the lid can be greased inside with butter.
- Fill the dishes with a mass of 2/3 parts, because the omelet will rise during cooking.
- After turning off the heat, let the prepared food stand under the lid, without opening it, until it reaches room temperature. This will ensure that the dish does not fall off. It is also impossible to overexpose it, because the cold omelet will settle.
- You can supplement the dish with different additives: meat, cheese, vegetables. However, remember that additional products should not exceed 50% of the total egg mass. Otherwise, the omelet will not rise, because excess food will make it heavy and dense.
- Caloric content per 100 g - 38 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Eggs - 2 pcs.
- Sour cream - 2 tsp
- Drinking water - 2 tablespoons
- Vegetable oil - for lubricating omelet tins
- Salt - 1/4 tsp or to taste
- Soda - 1/3 tsp
Making a steam-free omelet without milk
1. Drive the eggs into a deep beating container.
2. Put sour cream to them, pour drinking water, add soda and season with salt.
3. Use a hand whisk to whisk the food until the egg mass is smooth.
4. Now, if you have a steamer, then use it according to the instructions described by the manufacturer. If there is no such kitchen "gadget", then build the following structure. Select a saucepan of the correct size and pour water into it. Place a sieve with a flat surface on the pot so that it does not come into contact with the boiling water in the pot.
5. Pick up the omelet tins. They can be iron, glass, ceramic or silicone. Lubricate them with vegetable oil if you plan to extract the finished omelet from them.
6. Fill the tins with scrambled eggs.
7. Place the container with the omelet mixture in a colander.
8. Close the sieve with a transparent cover and place the structure on the plate. Cook the omelet for about 7-10 minutes, until it coagulates.
9. Let the finished dish stand under the lid on the switched off stove for another 5 minutes. Then remove it from the molds, put it on plates and serve.
See also a video recipe on how to steam a protein omelet.
