Steamed cream omelet in Oursson pressure cooker

[STEAM mode, pressure 0, time 50 minutes.]

Steamed cream omelet in Oursson pressure cooker

Category: Dairy and egg dishes

Ingredients
Chicken eggs	7 pcs.
Cream 20%	package 200 ml.
Salt	taste
White sugar	1 tbsp. l.

Cooking method

• Break 7 eggs into a bowl, add salt, sugar, heavy cream, beat with a whisk until smooth.
• Grease the omelette with butter.
• Pour the egg mixture into a mold. Cover the form with foil on top and bend the edges of the foil to the form so that condensation does not fall on the omelet during cooking.
• Place the mold in the pot of the pressure cooker, pour water to half of the mold, select STEAM mode, pressure 0, time 50 minutes.
• We get such an omelette.
• 
• Put the finished omelet on a plate, pops out quickly and well. The inside of the omelet is dense, and the holes are like cheese!
• 
• 
• 
• The size of the omelet is 12 cm in diameter and 4 cm in height.
• Explanations:
• - initially I put the omelet for 35 minutes, at the rate of 5 minutes per 1 egg. But after cooking, I found that the omelet grabbed tightly at the edges, and the middle was thin, I checked with a knife. Therefore, I set the omelet to cook again for 20 minutes, in the end it turned out to be completely homogeneous throughout the entire thickness.
• - put an omelet in a mold in cold water in a saucepan. The water boils for about 5-10 minutes. Apparently this played that the omelet did not completely grab in 30 minutes. You need to immediately create a hot environment in the pan, for which you first need to pour boiling water into the pan, and then put the mold. How much the cooking time will decrease will be shown next time.
• - such an omelette can be prepared with additives, for example, add finely chopped parsley.
• - you can prepare portioned omelettes, for which pour the mass into small molds for a couple of eggs, cover each mold with foil. It may take less time to cook.

Note

The omelet turned out to be plump throughout the mass, inside it looks like a leaky cheese, a little sweet.
After taking out the omelet did not settle, and kept its shape well.

Cook with pleasure and bon appetit!

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Another option for a delicious omelette. Thank you.

Yes, as an option, you can cook an omelet in a water bath in the Orsyusha pressure cooker

Struck by the texture of the omelet, dense and does not fall off! But the composition is usual: eggs and cream (milk)!

Yes, as an option, you can cook an omelet in a water bath in the Orsyusha pressure cooker

Struck by the texture of the omelet, dense and does not fall off! But the composition is usual: eggs and cream (milk)!

I'll try, I like non-tricky recipes and that I like to take it out easily.

I'll try, I like non-tricky recipes and that I like to take it out easily.

Yes, so I started to like the simplest and most non-spoiled recipes So, after all, they turn out to be delicious

It's easy to take out an omelet - so it flies out of shape at once, you can't keep it

[Admin,]

What a handsome omelette!
Admin, looking at the photo of your dishes, there is a desire to run to cook them, even if you only ate!
I will definitely try to make such an omelet. But tell me, can you pour an omelet into a plastic container with a lid and cover it with a lid, without foil? And do you need to put a container with an omelet inside a multi on a stand, or directly in a saucepan?

[lillay]

lillay , well, how it turns out Thanks for the kind words and praise!

I put the mold directly into the pan on the bottom, without a stand, and there was water around.

And I put the plastic containers directly into the water, did not cover it tightly with the lid on top, as shown here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=192723.0 everything works out fine. I think that the omelet can also be poured into portioned molds or put in a large form

The inside of the omelet is dense, and the holes are like cheese!

Yeah, when I saw only a picture, I thought it was cheese

Yeah, when I saw only a picture, I thought it was cheese

This is yes! The frames I have today are not so hot, and while the photo was taken, the omelet got a little windy, and then when I broke it with a fork, holes inside the omelet opened and a lot It is interesting to watch

[Tanyulin]

When I looked at yesterday Tanyulin omelet in a bag, I also thought about a steamed omelet in silicone or heat-resistant glass (bowl) So you can make any shape at all

Wow, great! : bravo: And then it falls off in my pan, and fries in the oven, I really don't know what to do. And now I'll try it in Orsyusha.

Wai! I, too, seeing the picture in the left column, thought cheese from Admin. So perforated!

[Girls]

Girls, Thank you!

Now I'm looking at the omelet and I'm thinking ... the omelet is plump, it doesn't fall off ... can he come up with a cover-clothes on top of something to wrap and pour on top? And it will turn out well, just a cake

can we wrap it in minced meat? in fish, for example, or meat there? in raw, in the sense: first, cover the form with a layer of minced meat, and inside an omelet, and then bake

The beauty! Golden pens, took away to bookmarks! The mold is very suitable, you need to look after one for yourself.

[Larissa]

Larissa, THANK YOU!

[Tatyana]

Tatyana, and the mold is plastic or silicone? In my metal cup for steam in a slow cooker, it sticks to the walls on a dead iron brush every time I wash it, then you write, and you write, it pops out easily, I'm now puzzled by the search for a form from which it will be easy for me to pop out an omelette for a couple.

That's right, milk (and not only) sticks to the metal tightly
I use dense plastic, soft shapes (as in the photo), ceramics (grease the inside with oil - nothing will stick
In my photo there is a soft silicone mold, I bought a special for a pressure cooker (that was sold), it fits well in size. And you don't even need to lubricate with anything.

In my photo there is a soft silicone mold, I bought a special for a pressure cooker (that was sold), it fits well in size. And you don't even need to lubricate with anything.

And I didn't even think about silicone! Thank you for the tip! : a-kiss: Now I will look for a suitable shape and I will continue to enjoy the steamed omelet

[Tatyana]

Tatyana, I did it in a glass saucepan with a lid for micro. Inside, only greased with butter. Nothing stuck to the walls. I only put it on the lowest steamer I found. They did not fit the m / v and pressure cookers, but the micro / v turned out to be the lowest. I cooked Orsone 5002. Very tasty omelette turned out. I also added dried paprika to it in pieces, they steamed in an omelette and the taste of the omelet became brighter, richer. Before that I cooked without any additives, but I wanted to add something else besides eggs and cream. And I also plan to do this: at the bottom of the form - a fish cut into small cubes, then a little greenery, a green onion and pour it all over with an omelette.

[Tatyana]

Tatyana, I did it in a glass saucepan with a lid for micro. Inside, only greased with butter. Nothing stuck to the walls. And I also plan to do this: at the bottom of the form - a fish cut into small cubes, then a little greenery, a green onion and pour it all over with an omelette.

Valyusha, to your health!
That's right, the omelet will never be seasoned under butter
Good idea omelet with additives

Hello! and if in a multicooker and in silicone ... then which mode to choose

Good day!
And what difference does it make if you cook there and there for a couple?
We select the ON STEAM mode, and we check the readiness after 20-30 minutes, with a knitting needle. If the knitting needle is dry-wet, and there is no raw dough behind it, then it's ready

[Admin]

Admin, Thank you!

And I also have plans to do this: at the bottom of the form - a fish cut into small cubes, then a little greenery, a green onion and pour it all over with an omelette.

It seems to me that if only with cooked fish and vegetables, and so, IMHO, there will be a lot of water

And I also have plans to do this: at the bottom of the form - a fish cut into small cubes, then a little greenery, a green onion and pour it all over with an omelette.

Pour not an omelette, but a raw egg.
But, it will no longer be an omelet, but a KOKOT egg, we read about it and look here Eggs and dishes from them

And there is also such an omelet:

Creamy omelet in a pan (plain and with filling) (Admin)

Tanya, will it stick to the Teflon mold?

Cut out a piece of paper at the bottom, smear everything with vegetable oil

Ira, which omelet is it? Which is steamed in a pressure cooker?
Should not. When in doubt, brush a little with vegetable or butter