Omelet in a slow cooker (recipes)

Is it possible to cook an omelet in a multicooker?

I think you can do almost anything in a slow cooker. And including an omelet (20 minutes in baking mode, I think so). Another question - is it necessary?
I think that the cartoon should make a wonderful airy omelet. But it will be inconvenient to get it out of the pan. Winking

Steam in steam mode, line the plastic bowl with foil

At the expense of steam and in foil - the question is how the steam will pass through, in such cases the canvas is put. At the expense of the omelet - I have not tried it, but it will be great, since I am making a fight - it is the same omelet, only with flour and sweet. Here is the prescription
Fought.
Beat five eggs with a mixer, 3 tablespoons of flour (add eggs one at a time - it’s easier to get rid of the lumps), half a glass of milk, a tablespoon of sugar and salt to taste (incomplete tea). Pour into a slightly greased multicooker and really (!) 20 minutes on baking. You open the lid - it stands all on end there, but immediately settles, it is very tasty to immediately add butter and eat with milk or coffee. However, it is good with sour cream. Bon Appetit! She is very good for breakfast, hearty and healthy.

How interesting, you will need to portray a sweet omelet with your own, they love sweets.

Ksenia, and a couple does not have to go out. After all, the steam temperature is above 100 degrees and the omelet will cook well in foil.
And about "settling", but what if you leave it for 10-15 minutes in a cartoon without opening it? How's the charlotte?

I am afraid that the upper part will not bake with the foil - the temperature will not reach, because the foil shields the heat. But at the expense of leaving ... You can try!

Brothers! I hasten to report! The other day I found out the secret of "that very kindergarten" omelet and why it does not go in our multicooker. It turns out that the whole point is that nowhere in the d / s were real eggs used, but only EGG POWDER! And there was a completely rigid recipe. That is, powdered eggs, powdered milk and water = high omelette. (Well, they say, they added either starch or flour.)

But the essence remains: from fresh eggs - nothing. It is the powder that is needed.

Very often I make an omelet in a slow cooker:
Beat the eggs well with a whisk, add milk (for 3 eggs, about 4 tablespoons)
Salt, herbs, etc. to taste.
Pour a little butter and eggs on the bottom (I also put sausage, onion on the butter)
Baking mode about 15-20 minutes (you need to look)
Then take a plate to enter the saucepan, and, putting it on the omelette, calmly turn the saucepan.
That's all, you can add more cheese

It's clear. But what exactly? I mean, what does that omelette look like? The one about which the speech should be like a biscuit: 5-6 samntimeters thick. Do not fall off completely. To be so airy and plump. Well, and his taste is somewhat specific. As long as I remember.

What kind of omelet do you make?

It's clear. But what exactly? I mean, what does that omelette look like? The one about which it should be like a biscuit: 5-6 centimeters thick. Do not fall off completely. To be so airy and plump. Well, and his taste is somewhat specific. As long as I remember.

What kind of omelet do you make?

5-6 cm no, I do not add anything at all except milk and eggs, slightly lush and incredibly tender, I will definitely cook and insert a photo.

At the expense of steam and in foil - the question is how the steam will pass through, in such cases the canvas is put.

Why - meat, chicken, fish, potatoes, steamed vegetables are perfectly cooked covered with foil on all sides, and the omelet will not "cook"? I don’t need a steam omelet, so I didn’t make it, but I’m sure that it will perfectly cook in foil. In order not to get the bottom bucket dirty and to make the products more juicy, I always wrap them in foil ...

Here's an omelet recipe. I really liked the name of the author, sorry, I don't remember, he is from the site of good cuisine. Author's words:
"Beat 5 eggs with half a glass of cream, add grated cheese, salt, pepper, dill, green onions, parsley. Pour in a cartoon and bake in the baking mode for 20 minutes. Then completely turn off the multicooker and wait for 10-15 minutes. He was, of course, a little donkey, but it was delicious. "

Dear members of the forum, and especially hostesses with experience and multicooker, please write an algorithm for steaming omelette (preferably in a multicooker).
Thank you in advance.

Is it a must for a couple? I just bake omelettes regularly and everyone is very happy.

On the website of good cuisine I read the omelet recipe: 3 eggs + 3 tablespoons of sour cream + put cheese on top - there is no salt.
Made from 6 eggs + 6 tbsp. l. sour cream + salt + 1 tbsp. l. semolina + cheese
Tasty, but I will add grated cheese in the future.

I am constantly making an omelet. turns out to be high and very tasty ..


Baking 40 min.



The omelette turns out to be high, I opened the cartoon right after the "beep", took it out with the help of a double boiler and onto a plate!
Enjoy!

I took it out with the help of a double boiler and onto a plate!

Excuse me, but how is it "with the help of a double boiler"?

[Natusichka,]

Excuse me, but how is it "with the help of a double boiler"?

Can I have a Premiere here yet?

Natusichka, take out a saucepan with MV, insert a double boiler into a saucepan with a ready-made omelet, turn it over with a dexterous movement, remove the saucepan and you have an omelet on the double boiler.

There are two options: either gently shake (move) the omelet onto a plate or cover with a plate and turn over again.

Just put parchment paper, preferably in two layers, on the bottom of the double boiler basket, otherwise the omelet will be imprinted into the holes ...

[Luysia]

Luysia Thank you
Natusichka After removing the omelet with a double boiler, cover with a plate and turn over again.
Pakat I didn't cover the bottom of the steamer with anything, nothing was imprinted .. But your advice is really invaluable for dishes such as cheesecake, for example, and indeed for anything so tender ...
Although, I will repeat "omeletische" this does not apply .. He is gentle, but courageous

Omelet.


Eggs - 3 pieces
Sour cream - 3 tbsp. spoons
Salt pepper
And if you like some kind of additives - grated cheese

We mix everything with a whisk and in a cartoon.
Milk porridge mode
In the evening I put it on, in the morning, while washing, I heard a signal and immediately turned it off, so the omelet remained unheated. Then onto a double boiler and a plate

Enjoy!

I made an omelet in a cartoon.
On the 4th egg - 4st. l. sour cream + additives (cheese, sausage, tomato, dill).
From the evening to the timer, to the Milk porridge program. In the morning after the signal I took it out. Didn't have time to take a picture - they ate
Thanks everyone for your advice!

I did it many times, it turns out well! If you need it quickly, then on Baking for 15-20 minutes and you're done:

Tell me, when cooking an omelet in MV, you need to grease the saucepan with oil or you can do without extra calories?

I do not grease with anything, omelette flies out without problems

I am constantly making an omelet. turns out to be high and very tasty ..
Enjoy!

Thank you very much for the recipe !!!!
In the evening, my husband brought me a cartoon Panasonic SR-TMH 18 / Already made an omelet - everyone ate it with such pleasure that ahhh, even a son who doesn't like omelets ate it - and was delighted.

The omelet turned out to be tall, fluffy and very tasty.

Yeah ... Omelettes in mulk are a masterpiece!
I, however, did not think of setting them on the timer. Need to try. And I always did it on the "baking" mode. 20-25 minutes and you're done.
Today I will definitely try it on the "milk porridge" and on the timer!

[Premieres]

prepared according to the recipe Premieres, in the cartoon,
everything worked out!! Thank you!!
there is always something wrong in the pan ...

I make an omelet almost every day, 15-20 minutes on baking and it's done

In Brand I make an omelet from 4 eggs in the "soup" mode - 8 minutes. I turn on the cartoon a couple of minutes before pouring the dough.

[Premiere,]

Milk porridge mode
In the evening I put it on, in the morning, while washing, I heard a signal and immediately turned it off, so the omelet remained unheated. Then onto a double boiler and a plate

just tried to make an omelet with milk porridge (in my cartoon it is called porridge / soup).
after 5-7 minutes after the start of the cartoon, it turned off and switched to the heat preservation mode. I understand she didn't want to cook because there is no liquid.
Premiere, and your multicooker does not respond to the lack of liquid? Or are you fooling her somehow?
I really want to make an omelet on a delay ...

Somewhere, sometime, I do not remember where and when, I read the "secret" of a successful omelet - add milk as much as eggs. for this, I do not immediately throw out the shell, but pour milk into each of the halves and add to the eggs.

[Premieres]

Now I'm making an omelet according to the recipe Premieres, for which to her HUGE THANKS !!!! Today I also added spinach (I froze it in the fall), and the tomatoes (which I dried in the dryer in the fall) turned out, as always, VERY TASTY !!!!!!!

And I had a question: I always beat eggs with a mixer ... and then I realized that it was not worth beating at all. This is true?

the "secret" of a successful omelet is to add milk as much as eggs

Not really. But you are not throwing away the shells correctly. The ideal classic ratio of egg / milk is 2: 1, that is, there is half a shell of milk for one egg. This is according to Pokhlebkin (as I later found out - I found it myself in the network or else where I heard it, and I always do this for an omelet and for meat souffles for a little girl). Although in general this is a matter of taste, of course.

For the idea of ​​a timer omelet with milk porridge - grand merci !! I'll put it on today.

I don't remember where I read that the omelet was airy, it must be whipped three times. I did just that, but from one egg and a spoonful of table milk, I poured it into a cup and steamed it for the child. The omelet is not a donkey !! I opened the cartoon right away.

And I made it easier (I didn't invent it myself, I found it on another site)
Beat 3 eggs with milk 3.5%
Milk per 1 egg -100 ml.
I set 4 minutes on the timer and in pressure cooker mode.
very tasty and sincere.
A kindergarten omelette though would be great.
I will wait, and suddenly someone will succeed !!!!!!!
Well, really there are no such people !?
and in the pioneer camps they made such omelettes.
Tall, dense, delicious, yeah !!!!!!
I am patient and wait!
It seems like they found the recipe. Didn't anyone succeed?
And you must try to beat three times!

A kindergarten omelette though would be great.
I will wait, and suddenly someone will succeed !!!!!!!

My mother-in-law once worked in the kitchen in a kindergarten. So she says that the omelet was never made from eggs, only from egg powder, she no longer remembers the proportions.
Maybe that's the whole joke.

Maybe that's the whole joke.

There was a long discussion on one of the forums.
Several versions were mentioned.
Including 1 glass of milk for 1 egg.
I had 1 egg per 100 ml. (That is, half a glass)
The water tasted the same as in that omelette.
He didn't get up.
But maybe it took longer.
It can be somehow separate the whites and eggs separately and then mix gently.
The most important thing is that the omelet in the MCV turns out to be neat, not burnt, with a minimum amount of oil. Moreover, you can use butter and it does not burn.
In general, it is very tasty. and there is room for improvement.
When I buy the eggplants I will do it in Sicilian style.
Very nice omelette.

Such a question: milk porridge - the program lasts 1 hour.
That is, if you put an omelet on the timer in the morning on the "milk porridge" program, will it cook for an hour?

And I also have a question about the timer and milk porridge.I’m going to try it all, but I’m not going to, then the milk is heated for the night, something else ..) What worries me is that in the evening I will whisk the mixture and add more fillings, right? And overnight, the whipping will probably completely disappear and everything will settle and stratify, no?

[Premiere,]

just tried to make an omelet with milk porridge (in my cartoon it is called porridge / soup).
after 5-7 minutes after the start of the cartoon, it turned off and switched to the heat preservation mode. I understand she didn't want to cook because there is no liquid.
Premiere, and your multicooker does not respond to the lack of liquid? Or are you fooling her somehow?
I really want to make an omelet on a delay ...

In Perfezza I do it on the Casserole mode, I do sonule -6 minutes from one egg.

Yesterday I made an omelet in my MV. On "Buckwheat" I have no timer.
Therefore, I divided it into "Plov". Everything worked out. It took 28 minutes to prepare.
The bottom is a little fried. So you can put on the timer for breakfast.

And I did it on "milk porridge". I put it on a timer. Everything worked out. I have a Panasonic.

I worked in a pioneer camp in the late 80s. Without proportions, (I don't remember), they did so - eggs plus milk and salt were knocked into a huge dough mixer. Everything is natural! The machine kneaded for a long time, the speed is low. We didn't have any whipping. The omelet was poured into high stainless steel pans, 10 cm high (they were made to order), by one third. Bake was placed in ovens. It turned out tall, glossy, even with holes like cheese. I think the secret is in the oven.

Please tell me who has Yummy 500jb on which program to make an omelet with a timer? I have no programs "milk porridge" and "pilaf", and "baking" without a timer.

Recipes for omelettes from canteens:
And here is the promised omelet from the original source !!!
Proportion:
1 egg or 40 g melange (egg powder)
15 g milk or water
0.5 g salt
3 g butter or margarine
Mix eggs with milk, add salt. At the same time, for establishments of the 2nd and 3rd grade it is proposed to make 2 eggs per serving, for establishments of the 1st grade - 3 eggs.
Please note - it does not say WHIP! just mix
Pour the future omelet into a greased ovenproof dish, such that the layer is 2.5-3 cm high (this is the secret of its thickness).
Bake in an oven (that is, in the oven) preheated to 180-200 ° C for 8-10 minutes.
From myself: I think that the crust on top does not burn - after 3-4 minutes, close the whole thing with foil.
Well, yes, you yourself are smart - and without me you will guess
And, given the experience of working in the canteen, you can put fewer eggs and more water

I also want to add that in this recipe, the main thing is not to overexpose in the oven. Take out as soon as the eggs have ceased to be liquid, there is no need to wait for a golden crust. Otherwise, the omelet will not come out airy, but overdried.
And another similar recipe:
- maybe my advice on making an omelet the way you want will help you. I am a hospital chef and I cook it almost every day. The proportions are for one and a half eggs 50 grams of milk, salt to taste. I beat everything at the same time with a mixer, pieces of 40 eggs for 7-10 minutes. I don't add any flour or soda. I pour it into a greased form, the narrower it is, the higher the omelet. and bake in the oven. good luck.

What is melange?

Peace be with you bakers!
the same as tokma egg powder
Melange is an egg mixture. Melange is a mixture of egg white and yolk. The use of eggs in industrial cooking is difficult for a number of reasons: because of the fragility of the shell, it is problematic to transport them, and because of their shape, it is inconvenient to store them. Therefore, a protein-yolk egg mixture is used on an industrial scale, which is devoid of these disadvantages.

In appearance, melange is a semi-liquid yellow or yellow-orange mass. Melange can be frozen, which can significantly increase its shelf life. At the same time, eggs deprived of the shell deteriorate much faster, which increases the risk of violation of sanitary conditions when using melange.In this regard, cooked melange, not intended for immediate use, is either frozen for long-term storage, or processed into egg powder. Melange is used to prepare products for which there is no need to use whole eggs (such as biscuits or dishes with boiled eggs) ...

That's how many I tried to make an omelet in a slow cooker, but I never get it high and dense. I usually do it at the rate of 50 grams. milk for 1 egg, salt and butter for lubrication. I do not add any thickeners (and which ones are needed?), I just beat the milk and eggs with a mixer, put some kind of filling on the bottom - spyant, tomatoes with onions, etc.

Tasty, but still I would like to be denser and taller, as in a cafe, usually served ..

[rusja]

rusjaTo make the omelette high, you need to add flour. Otherwise, nothing, without flour, it falls, so it will never be high.

Thank you, I basically thought so, but is there any alternative to wheat flour? Because I get heartburn from it. The recipes for the slow cooker seem to recommend adding corn flour, no one tried it?
Yes, my own omelette, I make on the program Baking in DEKH.

There is an alternative - starch.
6 eggs, 6 tbsp. l. milk, salt to taste, 2 tbsp. l. starch. I also add 50 g of grated cheese. Baking mode 20 minutes.