Everything that unites omelets - it is eggs in their structure, for the rest and they prepare differently, and their form with sizes also has distinctions. The Russian omelet more often happens is covered with a brown crust and has a set of stuffings, the French put a ready-to-eat meal a tubule. And it is absolutely unimportant to what recipe you will give preference, the main task is in making omelet without mistakes.
Instruction
1. The first mistake – badly mixed eggs. It is insufficiently simple to make several movements by a fork. Egg white and yolk have to mix up in homogeneous mass of beautiful light yellow color, and on a surface the light skin by all means has to appear.
2. The second mistake is to add milk to omelet. You shouldn't be surprised, any entered liquid will make omelet rigid. An optimal variant – cream. Add them and don't forget to salt a dish.
3. The third mistake is to make omelet on several people at once. In principle it is already perfect other dish - the frittat. For omelet there are enough two-three eggs and if you want around omelet a white ideal form, then take 2 eggs and 1 more protein.
4. The fourth mistake – the wrong size of a frying pan. In a big frying pan omelet will turn out thin and will tear under weight of a stuffing. Diameter of a frying pan for omelet from two-three of eggs has to be about 20 centimeters.
5. The fifth mistake – very hot frying pan. In a superheated frying pan omelet from below will be overroasted to a brown crust, and from above will be, on the contrary, crude. It is necessary to kindle oil on average fire until it doesn't stop foaming, and after to add egg.
6. The sixth mistake – omelet not to touch. Eggs, mobile for that moment, have to adjoin to a frying pan, it is better to make it, inclining it, then at you it will turn out to make omelet with beautiful lacy countries.
7. The seventh mistake is not to prepare a stuffing for omelet in advance. First, you shouldn't put it too much that omelet didn't break. An optimal variant – couple of tablespoons. Secondly, that the dish didn't leave watery, the damp stuffing (mushrooms, tomatoes, spinach) should be fried in advance.