Caprice
Quote: rusja

Thank you, I basically thought so, but is there any alternative to wheat flour? Because I get heartburn from her
Option two, dietary: do not add thickeners at all, but significantly increase the number of eggs and milk proportionally.
rusja
Caprice

What are the proportions of eggs and milk? In spoons, in grams? ..
Caprice
The proportions are the same as you like. Personally, I love the delicate 1: 1 egg-milk omelette. But these are my personal preferences. everyone has their own priorities. It's just that the higher the amount, the higher the omelet. Any omelet has the property to go down.
rusja
Yes, I already understood this about "lowering". That is, the more eggs, the higher the omelet, so theoretically?
Caprice
Quote: rusja

Yes, I already understood this about "lowering". That is, the more eggs, the higher the omelet, so theoretically?
Well, in general, yes. The finished omelet will be about the same height as you pour the omelet mass initially. The more you pour, the higher the omelet will be ... The more milk it contains, the longer it will take to bake it and the more tender it will be.
Personally, I love "that same omelet from kindergarten." Read more about it here: 🔗
And from the same quote:
About the height of the omelet. In fact, if the omelet rises in the oven, it is very insignificant. Not at times. And the table omelet was high for one single reason - they tried to cook as many portions as possible in one baking sheet, so the omelet mixture was poured into the baking sheet, which is said to be "to the eyeballs." This is not 4-6 servings at home, but 200-500 servings, in 4-6 trays. Think of the number of "eaters" in a pioneer camp or in a school cafeteria.

All these statements that the omelet should be high and not settle are nothing more than a common delusion, people have no idea how it really was.

If you want a higher omelet - take a smaller form with high sides.
rusja
Thank you, I'm actually not a big fan of omelettes, I like fried eggs more, but since there is such a wonderful saucepan as a slow cooker, then it's a sin not to use and not "play around" with omelets. You look what will happen
firefly with
My omelet always fell off, no matter what I added and no matter how I increased the proportions. Does not fall into CF according to the above recipe.
Natusichka
Now I cook omelets only according to the recipe Premieres, it turns out to be tall, juicy and very tasty! I have never failed the recipe, every time I put something new in it: sun-dried tomatoes, spinach, green onions, dill, sausages (sausages), cheese and everything that comes to my hand! Well, such a DELICIOUS !!!! Premiere! Once again, thank you HUGE !!!!!!
Natusichka
Yes, this one, answer number 17! This is for a large multi, and if you do it in a small one, you can take 1/2 of all products.
Galina1805
Overcoat everything, and not only on this forum. I just wanted such a "REAL" omelet, but I never got it - neither in a pan, nor in the oven, nor in a slow cooker. And yesterday it turned out !!! Delicate and friable, and tall, and not a drop of opal, even when cooled down! RECORD:
OMLETTE REAL
6 eggs, milk, salt. And nothing else! Do not try to add soda, as some advise - it will be blue-green! We measure milk very cleverly: by breaking eggs (choose the same size), we try to get an even half of the shell. So we measure it with it from the calculation: one half of a shell of milk for one egg. If by volume, without problems, then I got about 200 grams of milk for 6 eggs. Stir everything together (WE DO NOT BEAT IN ANY CASE! Maybe this is the main secret of a lush omelet!) Until smooth. Before pouring the mixture into a slow cooker, it must be warmed up for several minutes with oil.I put on the Baking mode, warm it up for a couple of minutes, pour out the omelet mixture, close the saucepan, wait 10 minutes. I turn it off without opening it and leave it for another 5-8 minutes. I open it and take out a fluffy delicious omelet. First, you need to pry it a little with a spatula so that it easily falls out, although it will fall out anyway. Then put a suitable plate inside the saucepan (you can use a steamer grate) and turn it over on it. That's it, the REAL omelet is ready.
Now about the additives. Yesterday, on the Frying mode, I first fried one tomato and one pepper (chopped), added a bit of boiled chicken. Turned off the mode, poured the omelet mixture, sprinkled with half of grated processed cheese and parsley on top and on the Baking as described above. TASTY! In general, everything can be used as additives: sausage, mushrooms, green onions, etc.
Natusichka
Well, this is practically the same thing that I do (post # 17).
Galina1805
Yes, it is very similar, but not quite right. I have no doubt that it will work out for you too, especially since the photo is impressive, just such an omelet, as needed. But I'm talking about the technology, so to speak, the original. It seems to me that the main thing here is not to whip! I, too, used to do almost the same thing, but beat it, and for some reason the omelet did not come out lush, and after all, only one fad changed ...

======================

Sorry, not one fad has changed. I tried it on baked goods for 40 minutes, but it turns out completely dry! I emphasize again: bake for NOT MORE than 10 minutes, and hold it a little more under the lid.
nut
Yesterday I made such an omelette - it turned out gorgeous.I measured out the milk with a shell, put everything that was possible - tall, fluffy and after getting it completely retained its shape
Thanks for the recipe
Galina1805
To your health! I myself use recipes from the forums, but you have to take and share, right? Glad the recipe came in handy.
Natusichka
I made an omelet again according to the Premiere's recipe (post No. 17), I can tell you - it's delicious !!!! Thank you very much, Premiere !!!!
Omelet in a slow cooker (recipes)
Vichka
: hi: I understand that the microwave is not the topic here. I also made omelets in a cartoon and in a rice cooker, but in the microwave it is still (my opinion) better. And the most important thing for me is that you can cook completely without oil and very quickly, and you don't need to follow it either. Beat eggs, milk and whatever else you want with a fork, cover with a lid and after 3 minutes a fluffy omelet. Doesn't fall !!!
Natusichka
VS NIKA! Well, in more detail from this place: how many eggs, milk, what else do you add, in which container to bake, in what mode, at what power, how long? Well, it would be very desirable - a photo !!!!
Vichka
: hi: I keep my promise. Omelet in the microwave.
Omelet in a slow cooker (recipes)
my microwave
Omelet in a slow cooker (recipes)
Omelet in a slow cooker (recipes)
Omelet in a slow cooker (recipes)
Vichka
: hi: I forgot to write that the time is 3-4 minutes, without any regime, and of course without oil.
Natusichka
VS NIKA! Does it mean that "without any mode" is microwaves? What's the power?
Very nice omelette !!! I can imagine how delicious it is!
Vichka
Quote: Natusichka

VS NIKA! Does it mean that "without any mode" is microwaves? What's the power?
Very nice omelette !!! I can imagine how delicious it is!
: hi: I just press for 3-4 minutes, without touching anything else.
Pusyaka
Omeletic

Ingredients: 4 eggs, 3/4 multi glasses of milk 3.5%, salt and spices, tomatoes, hunting sausages

She beat everything up, and into a slow cooker. [img 🔗 🔗 ]
ElenkaN
Good afternoon and Merry Christmas everyone !!!

HELP !!! Please help more experienced comrades !!!
3 days ago I got a multicooker. Until now, everything was fine - both the soup and the pilaf were successful.
But this morning I decided to try an omelet according to Moiseev at the rate of 3 eggs + 3 tbsp. tablespoons of sour cream and "baking" for 20 minutes.
The inside of the bowl was well greased with vegetable oil.

The result - the omelet burned clean. Now the bowl is soaking in the sink ...

In all recipes they write - 20 minutes, and sometimes even 30, and 40 ...

Help me please! What's wrong? I like the multicooker and I really want to master it ...

Multicooker Redmond 4503
TatianaS
Hello! I think it's all about time - too long for 3 eggs, it was necessary for a maximum of 10 (but unfortunately, baking in this slow cooker starts from 20 minutes) I also use it recently (3 days) and realized that it all depends on the amount of products.Already 2 times I cooked porridge and made an omelet (but according to a recipe from a book for 8 eggs, so 20 minutes was fine). TODAY I will try to cook beef (it will be interesting whether it will be fried or not) If it is interesting for someone, I will describe my experience.
Adelena
And here's an omelet from my Redmond. Fast, tasty, and what is very important for me - not a bit burns! ))
Adelena
Omelet in a slow cooker (recipes)
venera19
I'll write more in this thread, it's kind of on the topic.
I have a multicooker Polaris PMC 0365AD. Made an omelet as taught here on the forum, 20 minutes on baking and 10 minutes to stand. The omelet turned out to be wonderful, fluffy, delicious. But! It stuck tightly ... I really thought I ruined the cup. The bowl has been washed, but it's scary to repeat, I haven't found a spare bowl yet.
Maybe there is some secret, tell me?

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