Nostalgia for omelet

Che, then I also wanted an omelette. Yanochka, recipes in the studio.

[Cake, BooBu]

Cake, BooBu, girls, I will insert omelets for a multicooker into the topic "Multicooker". But where for microwave? Place here?

for microwave - of course here!

Can I come here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8930.0

[Shiny, Yana!]

Shiny, Yana! Girls, we are looking for "that" nostalgic omelet, which "comes from childhood."
Your omelettes are very pretty and probably awful tasty, but they are not on this topic!

[Shiny, Yana!]

Shiny, Yana! Girls, we are looking for "that" nostalgic omelet, which "comes from childhood."
Your omelettes are very pretty and probably awful tasty, but they are not on this topic!

So I also think that it is better to discuss the preparation of a traditional omelet here. I'd probably better send the girls' links to recipes so as not to load the forum with unnecessary recipes, and remove the photo from the topic.

create a new theme "omelette" and upload pictures and recipes there!

Why create a new topic

This topic is enough - all the omelets are in one topic - both from a past life and today, and all at once can be found in one place.

Subject change name.

Let's put all the omelettes into one temka. I wanted an omelet - I went in, found it and do not rummage around the entire site

I was once taught to cook such an omelet. For one egg, half a glass of milk, salt to taste. A container with an omelette mass is placed in a pan with boiling water and heated by pulling the seized edges to the middle. Boiling water in a saucepan should not be violent, but not very slow either. The omelette turns out to be high and tasty. Only I add milk less than 1 glass for three eggs

I found these photos, in my opinion this is the one that we are looking for



Author's recipe (and photo):
For 1 egg there is half a shell of milk. The main thing is that the form must be filled almost to the brim and baked in the oven at low temperature until tender.

taken from here - 🔗

Looks like it! And yet it is not clear how such a uniformly dense structure is obtained in an omelet ...

Yes, the question.
Could the low temperature and long baking times tighten the structure?

Yes, the question.
Could the low temperature and long baking times tighten the structure?

I tried this way. As a result, I got an ordinary omelet. There was a feeling that for a long time at a low temperature the liquid was simply evaporated and the omelette became thinner and thinner.

Several times I made an omelet according to this recipe - in my opinion, it is the very thing, the one "from kindergarten", the same tender and light

[Caprice]

Caprice, I don’t presume to argue about the taste - for sure it is very delicate, even from the photo you can see. But the same photo shows its structure well. It is not like that - loose, but I want it like in the photo that Blestka posted above - there is a dense structure without any inclusions and voids ...

[poiuytrewq]

poiuytrewq, by no means. Think for yourself: half a shell of milk per egg - the structure is quite dense. And the omelet "from childhood" was tender. Filling the form to the top is simply not realistic, the eggs rise when baked. And the photo on my link is not the best. These bubbles did not work out for me, the structure of the omelet was whole, but not dense, but tender, like a delicate soufflé. I baked at 180 degrees, but first covered the omelet with foil, which I removed near the end of the process. When the omelet was ready, I put in a piece of butter. It turned out what happened. He looked like the one in Blestka's photo, but the taste was the same as "from kindergarten"

[Caprice]

Caprice, so I was guided by the photo on the link ... And can, on occasion, post a photo of this omelet cut to see what it actually turns out?

I have long been desperate to find a recipe for "that very omelet". Once upon a time I also came across the one indicated in the Caprice link. Now I cook like that. But for me it turns out exactly the same as in the photo - porous, with voids. Tasty, but not what I expected. Now I'll try to do it like on Eve. ru advise. I hope it won't run away from the form. Omelets, of course, rise, but fall off just as quickly.

Well, just there was hope ...

I’m reading, reading this thread and thinking: is it possible that all kindergartens cooked omelet the same way?
Surely, each cook had her own recipe, and we are trying to find one unique one for all. Unrealistic.
It seems to me that you just need to try to make an omelet for each of the proposed recipes and find your own "nostalgic"

I'm afraid one at a time. Catering, GOSTs no matter how ... There were, of course, small deviations in replacing some products with others, but at the end we all got practically one thing - what we are now trying to find (photo from post No. 60 Spangles) - a dense, homogeneous structure with a decent height.

I am sure that no one was engaged in amateur performances, everything was regulated by GOSTs. And as for children - especially.

[Paillette]

Yes, in the photo I gave Paillette , then the most omelette.

I was in many pioneer camps, three d / kindergartens, and one school, and in all these establishments there was the same omelet.

[Caprice]

Caprice, so I was guided by the photo on the link ... And can, on occasion, upload a photo of a slice of this omelet to see what it actually turns out?

When I cook it next time, I will try to take a picture and post a photo. It's not my fault that I get exactly what I need by reference. Apparently, it turns out to be porous when baked quickly and at high temperature. I bake at 180 and cover with foil, which I remove before the end of baking.

[Caprice]

... It's not my fault that I get exactly what I need from the link

Caprice, so it's great!

Tell me, how high do you fill the form with the egg mixture?
At 180^about how long is it baked?

My mother always makes an omelet in the oven in a deep, thick frying pan, without flour, but with bread. I cut it finely together with the crusts, even the crusts are always tastier, sprinkled this bread on the top of the omelet \ even before baking \, then it was baked for a long time at a low temperature. She did not regret butter, she threw it right before baking.
The omelet is delicious, homemade, but its structure is not the same as in public catering .. I think so, it was powdered even so, and if it was on eggs, then obviously flour was added.

[Caprice]

Caprice, so it's great!

Tell me, how high do you fill the form with the egg mixture?
At 180^about how long is it baked?

I fill out the form, about half (about one and a half to two centimeters in height, depending on the number of eggs and, accordingly, milk). I can't say anything about the baking time. I just look into the oven and determine by eye. When stirring eggs, salt and milk, do not beat too hard, just let the mixture mix well, but do not bring air bubbles.
On the finished omelet, put a piece (I put it with all my heart) of butter and let it cool slightly without removing it from the oven.

My mother always makes an omelet in the oven in a deep, thick frying pan, without flour, but with bread. I cut it finely together with the crusts, even the crusts are always tastier, sprinkled this bread on the top of the omelet \ even before baking \, then it was baked for a long time at a low temperature.

Very tasty with bread and scrambled eggs Cut it into small cubes, fry in butter. and then a testicle !!
In the afternoon, after reading this Temka, I specifically asked my mother-in-law (she was a chef and worked in pioneer camps) how they make such a thick, tall omelet, in general, "the same".In general, so that they do not speak there, but a living person who worked with this, said, firstly, flour was added necessarily, and secondly, it was poured into boxes with a layer of 3-4 cm. The fallen places were cut as add-ons to the portion, so the impression that the whole omelet is so tall. in fact, the middle also fell off Here!

Eh ... So, after all, in different kindergartens the omelet was different ... In some it was with flour, in others without flour ... Probably, nevertheless, everyone should experiment so that everyone can choose for themselves "that the most "taste of an omelet that is looking for ...

This recipe has been living with us for the third generation - very tasty!

Breakfast dessert "Bread with egg" by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3143.0

[poiuytrewq]

poiuytrewq , I have visited one state institution. And I was lucky enough to taste the very coveted omelet there! Delicate, with a creamy aftertaste - delicious.
The edges in this omelet are not fallen. In short, our omelet dream with you.

Moreover, the "recipe" was told to me without antics. Water, salt and egg powder.

Here.

[poiuytrewq]

poiuytrewq , I have visited one state institution. And I was lucky enough to taste the very coveted omelet there! Delicate, with a creamy aftertaste - delicious.
The edges in this omelet are not fallen. In short, our omelet dream with you.

Moreover, the "recipe" was told to me without antics. Water, salt and egg powder.

Here.

Yes ... it remains to find the egg powder.

There are heaps of egg powder in our bazaar ... though by weight (it seems 29 UAH - for 1 kg) ... I took it for myself for mayonnaise and I just don't know how to use it. If you ask about the quality, I don’t know, I didn’t ask them something. From them I constantly take bars of natural chocolate (from the factory), cocoa and powdered milk ... more thank goodness mmm. did not get to bad. In general, I don't take the product, so as not to read the label, but these sellers have something to trust me

There are heaps of egg powder in our bazaar ... though by weight (it seems 29 UAH - for 1 kg) ... I took it for myself for mayonnaise and I just don't know how to use it.

Wow!!!! And we only had it when my aunt came, who was then working at the "ice cream factory". We had this powder then, like some shoe polish! I spread some warm water - and without regret, into the dough! And when it was a crisis, we fried it the same way. The smell is really a little bit .... special, but it gets used to it. A very "helpful" thing.

[artisan]

Oh class !!! so it just needs to be diluted with water, but I think yolopen how to make mayonnaise from it? I'll try today Thank you artisan

Dilute well with warm water, but not boiling water - otherwise it will curl up !!!! We added water until a thick porridge was obtained. It's good to let it stand still, swell. For the pies, milk was used instead of water. BUT! I don't know about mayonnaise ... maybe it goes there and dry ...

[poiuytrewq]

poiuytrewq, all this time I try different proportions and modes of cooking omelet.
I settled on this option:



This is a small cooled omelette for 5 eggs. He cooled down so that it was clear to you exactly what was happening.

I just can't take a picture so that the structure can be seen, but I deliberately grabbed the corner of the omelet so that it could be seen that it had not fallen off at the edges.

The omelet does not rise very much during baking, so, apparently, there is nothing to fall off. It turns out juicy, but not watery. Plump and soft at the same time.

I do this:
For 1 egg I take 100 g of milk, salt to taste (Be careful with the amount of salt - it is easy to oversalt).

I mix the eggs easily with a fork so that there are not even bubbles. Then I pour in the milk and salt. I stir it again, and pour it on hot a frying pan with vegetable oil. I bake at a temperature of 170-180 degrees until golden brown. For five eggs, it's about 45-50 minutes. After 30 minutes, you can already open the oven.

I do not cover with a lid during baking.

The bottom of this omelet does not brown at all.

Perhaps I will stop at this version of the omelet.

Qween, for 1 egg as much as 100 ml of milk? is everything right?

[artisan]

artisan, exactly .
For 1 egg - 100 grams (well, or ml) of milk.
In this case, I poured 0.5 liters of milk.

Thank you! It seemed to me that this is a bit too much. I will definitely try!

Try it, you won't regret it!
Milk is definitely not too much.

Aunt Besya gave a recipe for a wonderful omelet in a double boiler: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=54341.0

taste like kindergarten, only there is no golden brown crust.

I had a wild idea - to make in a double boiler in ceramic. a mold and in a micro on the "grill" mode .... well, this is only when the time will be in the morning.

I make a small omelet in the microwave ... I always "exploded" before, but I outwitted it, I beat the egg and salt with a spring until foamy, then add milk, stir it again and for 2 minutes under a plastic lid in the micron ...
1 egg - 200 ml of milk

is it almost 2/3 glasses of milk for 1 egg?
not a lot of liquid?

and grease the form with oil?

if you do 2 eggs for 4 minutes at a power of 600 or 900?

sorry for the questions, but I translated so many products at one time, now I always clarify everything :-)

otherwise, already an adult, he looks with reproach if he sees a portion of something that should be edible going to the trash bin

I have a full power of 1000, I make it on it, from one egg it turns out quite a portion for myself ... I make it in a china china dish, I do not grease it, if it is too much time, it may grab a little from the edge. I put sausage there for him, green tea ...

Thank you.

I'll be on the trail. a week to experiment, because I'm afraid for the third day in a row for breakfast, neither the husband nor the child will eat omelet

Yesterday I just made an omelet, with sausages.

Now I'll try it in micro with spinach.

I tried the baked omelet yesterday. Of course, in a suitable form, the omelet turns out to be high, dense and porous at the same time. But I didn't like the taste after a long baking (40 minutes) at all. There was no need to chase the crust, but to get it when ready. Some unpleasant protein taste appeared. At the same time, a quick omelet in a frying pan tastes great. Here's a strange thing - nostalgia ...

And I have a simple recipe - 6 eggs, 300 ml of milk, a little salt, mixed with a fork, greased the glass form with oil and put in the oven for 30 minutes, the oven is heated to 200 degrees, then I turn it off and do not take it out for 10 minutes. my sister taught me the cook.

oiled a glass mold

Add a size for the form, the result also depends on this.

Thank you.