Very tender omelet in a water bath

[Irishka-Tumanchik]

Very tender omelet in a water bath

Category: Dairy and egg dishes

Ingredients
Eggs CO	2 pcs (110 gr)
Selected milk	150-200 ml
Salt, sugar	Taste
Butter	for coating molds

Cooking method

• The main feature of this omelet is the most delicate, moist texture, like the famous flans in Spanish, only even more tender.
• No elastic fibers of denatured eggs. Similar to the consistency of dense curdled milk.
• I offer my own version of the recipe and a simple and quick cooking algorithm for this delicate dish.
• We need a pan with a flat bottom - I have an Ikea pan with a diameter of 19 cm by 2.5 liters.
• Electric stove.
• We put a kettle with water to warm up.
• Well, until smooth, mix eggs, milk, salt, sugar. If you like a denser omelet, you can reduce the milk, if more tender, then take it as in the recipe.
• Lubricate the pots (I have 250 ml pots from Shteba) with butter. You don't need to lubricate. Fill in the omelet mass. I ended up with 2 pots, 2/3 full or slightly more.
• We put the pots in a saucepan, pour boiling water from a kettle up to 2/3 of their height, turn on high heat for a few minutes, literally until the first "gurgle".
• After that, immediately close the pan with a lid and reduce the heat to a minimum.
• After about 6-8 minutes, the most tender omelet is ready. The time will depend on the temperature of the omelette mass, the size of the burner, the number of mold pots, etc.
• I got it in such a way that, if desired, it could be sucked through a cocktail tube. True, after a few minutes it became denser, since it "came" in earthenware pots.
• A small portion of omelet is designed for a children's breakfast - two 250 ml earthenware pots from Shteba, filled with a little more than 2/3.
• If you need more, increase ingredients and inventory accordingly.
• 
• 

The dish is designed for

2 pots of 250 ml, 2/3 full

Time for preparing:

About 15 minutes

Cooking program:

Handles

Note

The recipe is, in general, "about nothing", and there are many analogues on the site and on the Internet.
But, sometimes, little things and sweet memories from childhood are so important, which cannot be returned ... And which, and strives to be covered with fog and a haze of oblivion. So let him live and live on our site.

My love for such omelets began with torment in kindergarten, where I mercilessly choked on dry cereals for breakfast. And where they tried to force-feed me.
I went to the garden with a great dream: if only there was an omelet for breakfast! With peas or squash caviar - it doesn't matter! If only an omelet. I could eat it and two portions, if given - flew with joy and whistle, without causing any negative food sensations.
Years passed, no, decades! And I, being a married wife, wanted to show off to my husband such a delicious omelette from kindergarten, which every second person has heard.
But that was not the case: elastic soles, porous sponges in pools of whey, ruddy egg pancakes, etc. were persistently obtained. All the omelets were delicious, but not the ones that were in children. garden!
It took me at least 5 years not only to find the right recipe, but also to learn how to cook it quickly and tasty, to find the optimal conditions for all types of equipment in different living conditions.

But as far as I remember, this omelet is not the same: the "same" one had a caramel-colored baked crust on top. I learned to get it in my favorite airfryer - that's where I get a "real" omelet from kindergarten from my childhood.
But at the moment, the task was to adapt the recipe to the needs of a special person (Irishka-Tumanchik Hope it comes in handy. )

[Anastasia]

Anastasia, well, I'm abaldete with omelets: secret: and in general I am very indifferent to all eggs.But you are so enticing There was a desire to repeat

Nastya thank you very much for your responsiveness. Beautiful consistency! It looks like what you need! I correctly see that you cooked it in an ordinary saucepan. Not in the cartoon?

[Irish]

Yes, Irish, in a completely ordinary saucepan!
The consistency is also regulated by the amount of milk. On gas, it is better to put a pan on a divider, take a saucepan with a thick bottom for even heat. Although it will work out in a simple way!

Hope the recipe helps!

Now I’m such an omelet and I’ll probably bake it over the fire in the ashes, if need be! There were so many experiments.

Added Saturday 26 March 2016 11:18 PM

Anastasia, well, I am very indifferent to omelets and indeed to all eggs. But you are so enticing There was a desire to repeat

Natashik, Thank you!
In general, in my life I love everything dense, rubbery and crunchy.
But then something attacks and I want incredibly "tenderness"! Then such an omelette is just the topic.

Anastasia, could you please share the "kindergarten" recipe for an omelet with a brown, fried crust? I also have an airfryer available. How many tried nothing works

[alma17]

alma17, a step-by-step recipe in an airfryer and precisely weighed ingredients of my version is not currently available, since I usually cook by eye. One of these days I will measure everything, record it, photograph it and post it!

And you look in the section "Dairy and Egg Dishes", suddenly there is such a recipe, you won't have to wait for mine!

By the way, it seems to me that we all had different omelets in the kindergartens. It looks so accurate, if the recipe according to GOST was the same everywhere ...

Anastasia, I will look forward to it! By the way, I looked through this whole topic, but did not find a similar one

[Tanyuli]

Thanks for the recipe, but this one is from our Tanyuli is there a difference in taste or not? Is it denser?

[Anastasia]

Anastasia, thanks for uploading the recipe And the video could not be loaded ?, the structure is clearly visible there! Such an omelet can be used as a sauce for boiled vegetables. For people like me idiots , yesterday with boiled beetroot! I have already cooked twice, yesterday's one was a little denser at the wall, but today is the same! Today I have with asparagus, slightly increased the time by 2 minutes, since it was frozen! I love omelets, this is one of the interesting flavor variations.

Added Sunday, March 27, 2016 8:58 am

prubul, Elena, yes, tighter.
Nastya, a puddle of asparagus, I'll improve it next time: oops: I will defrost the asparagus, I was so hungry

[Elena]

Elena, prubul, thanks for your attention to the recipe!
Yes, there is a difference for me. Have Tanyuli the result is a denser omelette, because the proportions of milk and eggs are different and a different thermal regime.

Loksa, Oksanchik! Thanks for the report! I coped with 5+, and the scrambled eggs are even better than mine!
Thanks for the idea with the sauce, very interesting, I will definitely try: somewhere I had broccoli and peas.

I didn’t know if it was possible to add video from a disk ... and even so it’s ugly for me - household shooting at all. I will attach it in this post, if anything, I will remove it.
Here is an ugly everyday video, do not be alarmed, but you can see the consistency.

🔗

Nastya, good video, and the structure is clearly visible! : rose: thanks! no need to clean up!

[Tricia]

Tricia, Nastya, what a wonderful omelette! So gentle!
And the video is great!

[Anatolyevna]

Anatolyevna, Tonya! Thanks for the praise!

About the video, I realize that it is not a fountain (dark, filmed on the phone), there is something to work on!

Nastya, tell me, when you cook an omelet, do you also close the pots inside the pan with lids, or just the pan itself?

[galsys]

galsys, Galina, only the pan, I usually do not cover it inside, because I shake the pan by the handle and watch the degree of its readiness by the waving of the omelet. Then I cover, if we don't eat all the pots at once, I put them in the refrigerator.

In short, I'm tired of jealous of your omelet, I made it in the micro patamushta, I was the only lazy one, I followed the "movements".
Nastyushik omelet excellent

Oh, Ueshkin's cat, and I covered both the forms and the pan with lids! Gee, I also thought about how to saturate it: girl_cleanglasses: if you can't see anything ha-ha-ha

[Chuchundrus]

Chuchundrus, Natasha! As usual, we can't live without experiments
I am very glad that I liked the omelet.
Sometimes in the morning it is so disgusting that nothing fits, but you eat such an omelette and straight (as dad says) stroked God.
I did it in the microscope, but my soles came out, I see the pens are not from there. Write down the algorithm, share it with the people!

Oksan, Loksa, so by experience I found out that it is more convenient without covers!

It's just that someone can do it in caps, in cups, and in silicone molds, and they usually do not have lids. Therefore, I wrote an averaged algorithm.

Write down the algorithm, share it with the people!

Figuly let him figure out the main thing to tell what happens

Here is a cunning one! Okay, this is also an option to spur people on to self-omelet-making.

Nastya, everything worked out! What you need! I write it down in detail so as not to forget. Eggs С-1 107 gr. milk 150. Cooked in the smallest bowl from a microwave steamer. After boiling water, exactly 5 minutes a second per second! Thank you dear! It is he! Not even the serum separated.

[Irish]

UURRRAA !!!
Here it is Happiness!
Irish, I am very glad that the recipe came in handy

[Irish]

UURRRAA !!!
This is Happiness!
Irish, I am very glad that the recipe came in handy

and I'm so glad. you can't even imagine. I ran a little around the kitchen, of course, until I adapted. two times with a mold changed the location. but then I settled down in a large saucepan on a multi steamer. it turned out to cover with a lid. fuuuuuuuuuuuuuuuu you can relax and smoke.
gagged a little. but I didn’t expect it to be without a hitch. but now his nose is stuffy, so maybe that's why
but the consistency is exactly that. tender, soft and homogeneous. thanks Nastya

[Tumanchik]

Tumanchik, Well! Hurrah!
Ira, you could not fail!
In a whisper: but she said "I don't have a double boiler"

but said "I have no steamer"

so I don’t have it. This is the grill from the multicooker-pressure cooker. for the "Steam" program

Tasenka, Yesterday I showed this recipe to my husband.
This morning he made himself an omelet in a milk cooker. Of course, I did not observe the exact proportions, here the principle and technology are more important.
Sooooo happy!
I asked to convey a big thank you to the author!

The big one, of course, I ate myself, but thank you, so be it, in words I convey

[Olga VB]

Olga VB, Olga!
Thank you very much!
Thank you for trusting the recipe (even though there is only one name from it! It's even inconvenient that you praise for such simplicity)
I am very glad that the principle and the algorithm came in handy!

[Olga VB]

Olga VB, Olya, how did your husband get this omelet out of the milk cooker?

Tasenka, conveniently, conveniently!
I used to do it in a multicooker before, but there is a big bottom, so the height was not impressive. And in the milk cooker, only with your help, I finished it!

Vikus, I have a KuhMonster Kesha, he has a spatula - thin, flexible, strong.
I walked with this spatula in a circle (my milk cooker has a spherical bottom), the spatula cut everything along the bottom-walls and carefully faked it on the barrel, and then pulled it out into a plate.
However, judging by the clean walls, it was not very fried there.

[Anastasia]

I also have a small milk cooker with a spherical bottom, I'll try to make it and pull it out somehow.

Added on Tuesday 29 March 2016 03:21 PM

Today I made my favorite omelet in a milk cooker, mine prefer scrambled eggs.
Well sooo, just sooo cool! And I removed it normally with a silicone spatula.
Anastasia, OlgaThanks for the recipe and idea!

Oh, another omelette from childhood, thanks, I'm taking it to me

[Mirabel]

Mirabel, Vika, thanks for trusting the recipe!

IamLara, Larissahope you like the omelet! Moreover, there is such a scope for interpretations and flight of imagination.

[Tricia]

Tricia, Anastasia, thank you very much for such a delicious omelet !!! It is done quickly and eaten even faster. Thank you!

[xoxotyshka]

xoxotyshka, Galina , I am very glad that the recipe came to court and you liked the result!

I'm cooking again, I remember you with a kind word!

Yesterday I cooked for my husband for dinner, there is no photo, I was hungry, I did not allow the exterior to be created, I ate it straight from a silicone mold, a bully
But, he said that the next (and she will definitely be) will take a picture
Sends a BIG THANKS for a delicious and light dinner

[Tumanchik]

Tumanchik, Irish, thanks! I am very glad that the recipe came to the court!

IamLara, Larissathank you for trusting my recipe
Hmm, they are such husbands - with their hands a cutlet from a frying pan, soup from a saucepan with a ladle, an omelet from a silicone mold - hooliganism! But they don't eat the tasteless, that's for sure! So the omelet was a success. I am very glad that you and your husband liked it!

[Tricia]

Tricia, he is now on my PC, I gained weight, I need a protein dinner, light, hearty, FAST !!! (it took me 15 minutes, along with the preparation, the pan and stove are similar, the form is 400 ml)
Omelet with salad 2 times a week is the best thing.

[Larissa]

Larissa,
And PP is what?
Adequate / proper nutrition?

Yes, today they bought him pants with me, I feel that soon mine will go to this very PP in the morning, at lunchtime and in the evening, and not only when it comes to his head.

For which I love this omelet - even in the summer at the dacha, almost in field conditions, it is very easy and quick to make it! And cool, if anything, and eat for an afternoon snack in the heat, when nothing is hunting.

PP proper nutrition, 5-6 meals a day, with limitation of fats and light carbohydrates, fried and pickled smoked meats, + water, portions no more than a glass, fruit and vegetable snacks, etc. Doesn't always work, resists

Girls you are Heroines, to put your husband on a PP, not always agreeing .......

We got hooked on this omelet again.
I add two tablespoons of canned corn and sprinkle with smoked paprika - delicious



Or there was an option with two tablespoons of a vinaigrette vegetable mixture - delicious for me!
The color, however, is strange



Another option with serum from puffy curd cream mousse: 1/4 of all milk. Delicious too! The taste of baked milk appears.

Nastyusha, my questions have gone wild
necessarily in the water or can it be steamed? And in the oven?
Just mix eggs with milk until smooth or beat with a mixer?
Necessarily tall cups or small bowls? Those. Is the thickness-width of the layer important?

Olya!
This recipe requires a low temperature so that the whey does not have time to separate, the omelet is tender and moist and so that the structure is monolithic and not spongy.
Therefore, it is easier to achieve this in a water bath.
Steam is easy to overheat and the omelet will be porous.
The oven needs to be stoked and set to the desired temperature until all the air warms up and warms up the containers with the omelet, it takes much longer than on the stove or in a cartoon with water.

You do not need to beat the omelet, just mix well. And let the air bubbles come out, they are not needed here.

The thickness and width of the portioned bowl affect the cooking time and convenience: a tall glass with an omelette is easier for me to carry than a flat bowl, my hands are hooks.

But these are all my personal troubles.

Thank you, Nastya! I'll take everything into account and try to do it: my husband loves omelets.

I add two tablespoons of canned corn and sprinkle with smoked paprika - delicious

I also add small inflorescences of slightly boiled cauliflower or broccoli here. Combination of sweet corn with this cabbage for me- :)

[Anastasia]

Anastasia, I take the Omeletic with pleasure!
And I'll drag it to our piggy bank at the Children's Temko!)

Anastasia, thank you (y) took it to your bookmarks, I'll try to cook it.

I cook such an omelette not in a water bath, but in the microwave in a microwave-safe saucepan that is not even glass. Everything is simple for me: 3 eggs + 1.5 m / st milk + 1 hour. l of dry mushroom broth Rollton instead of salt + a piece of butter. and for 5-7 minutes. at 600 power (you can put more, but softer).I use this cooking method for breakfast quickly and tasty! Sometimes, before putting the saucepan in the micra, I add 1 tbsp to the egg-milk mixture. l of green canned Bonduelle peas, and a little dry granulated garlic for taste. Sometimes I just sprinkle it with pieces of dry paprika and that's it.

Thank you so much for the recipe! Finally, I got the perfect omelet, tender and monolithic, there was not even a hint of a sponge) it's a pity only my husband likes it with a porous structure, he loves the oven version with a crust and a rougher texture, but for me this omelet is a godsend and just gastronomic pleasure. Thank you!