Classic omelet with milk and flour

Ingredients for making a classic omelet with milk and flour

  1. 5 eggs.
  2. Milk 2.5% fat content 100 ml.
  3. Premium wheat flour ½ tablespoon.
  4. Salt ½ teaspoon.
  5. Sunflower oil to taste.
  • Main Ingredients Eggs, Milk, Flour
  • Serving 1 serving
  • World Cuisine


Bowls, Whisk or mixer, Frying pan, Wooden overturner, Kitchen stove, Serving dish

Making a classic omelet with milk and flour:

Step 1: take the chicken eggs.

Take 2 bowls. Then we take our chicken egg, use a knife to break it so that its yolk stays in one of the shells. Then, holding our hands over the first bowl, we begin to pour the yolk from one shell to another until the protein completely flows out into the bowl. Now quietly pour the yolk into another bowl. Thus, we repeat this procedure with all the eggs. We leave one shell, we throw the rest into the bin.

Step 2: beat whites and yolks.

It so happened that the squirrels and yolks separately. So, with a whisk, first whisk the whites to a state of transparent foam, and then, wash the whisk and whisk the yolks now. If possible, beat the yolks and squirrels with a mixer or a mechanical whisk. Now we shift the yolks with proteins and stirring with a whisk - slightly beat them.

Step 3: add milk.

After that, using the remaining shells - add milk to the egg mass from this calculation: 1 egg - ½ milk shell. This calculation is an old and tested in practice measure of any liquid for making an omelet. To give the omelette the densest consistency - you need to add a little wheat flour to the egg mixture. Now salt and pepper everything to your taste.

Step 4: fry the omelet.

We take a frying pan, pour a little butter or vegetable oil there and put on a big fire. When the oil warms up in the pan, you will need to shake the pan so that the oil spreads evenly over the entire surface of the pan. Now pour our egg mixture into the pan and cover tightly. Across 2-3 minutes the omelet's surface dries out a little and then gently pry the omelet from the bottom with a wide wooden spatula. In this case, the omelet should be completely easy to separate from the bottom of the pan. Then it’s worth bringing the entire scapula under our omelet, and the second with the same scapula - it is worth pressing the omelet on top and at the same time turn it over to the other side. After that, through some 3 minutes the omelet will be completely ready.

Step 5: serve a classic omelet with milk and flour.

We put the finished omelet with the help of shoulder blades on a serving dish, sprinkle finely chopped greens from the top and add any side dish. That's it, it's served. Enjoy your meal!

Recipe Tips:

- - instead of milk, you can add low-fat cream, sour cream 15%, kefir 1%, as well as a choice of fish or meat broth, depending on what exactly the omelet will be filled.

- - instead of wheat flour, you can add pre-sifted semolina (semolina) to the omelet.

- - you can add to your own egg mass of your choice: finely chopped sausage, pieces of boiled meat, pieces of pepper, etc. This will make the omelet more delicious and nutritious.