Omelet in a bread maker

in a bread maker it turns out absolutely brilliant!
On baking))))

otherwise he always strives to fall-swell-not rise ...
And in HP - completely homogeneous, airy but without swelling, slightly fried but not burnt ... and without my presence!

Can I have a photo of this omelet? How to get it out of the bucket so that it does not fall apart? And the recipe is desirable.

no, I am a general store, I really don't know how to arrange anything
and there is no resent - milk and eggs in a ratio of 1 to 1, beat-salt-pepper and in a slightly oiled vat. Well, I also add lightly fried leeks, but that's a matter of taste. It is removed by bluntly shaking out on a plate, like a pie or the same bread, in general, it usually turns out not to break up ...

izumka, and what is not done in the multicooker? It also does not fall off and pops out entirely without effort.

I do it in MV, but here I was just surprised that it is possible in HP.

I was just surprised that it is possible in HP.

The question is, is it necessary?

The question is, is it necessary?

It will come in handy if you have nothing at hand except HP and you don't have ... They say that you can cook on the iron

It will come in handy if you have nothing at hand except HP and you don't have ... They say that you can cook on the iron

Aha, but without fish you will become cancer yourself, won't you?

The question is, is it necessary?

but I don’t have a multicooker. And it looks like it won't be. I wanted to, but instead I bought a slow cooker battalion, I didn't want Teflon for the kitchen. and after the omelet in HP, doubts arose that I needed it, I have not yet found other dishes that are better obtained in a closed teflon saucepan.

but I don’t have a multicooker. And it looks like it won't be. I wanted to, but instead I bought a slow cooker battalion, I didn't want Teflon for the kitchen. and after the omelet in HP, doubts arose that I needed it, I have not yet found other dishes that are better obtained in a closed teflon saucepan.

Believe it or not, I don't have a multicooker either. But there are pans and a stove

[Caprice]

Believe it or not, I don't have a multicooker either. But there are pans and a stove

Caprice - you don't understand - right there the whole trick was:

in a bread maker it turns out absolutely brilliant! On baking)))) and then he always strives to fall-swell-not rise ...
And in HP - completely homogeneous, airy but without swelling, slightly fried but not burnt ... and without my presence!

i.e obviously it is in a frying pan that it turns out badly, but you and your stove.Maybe, too soon there will be no stove ...

didn't want teflon in the kitchen yet

About health:

Proceeding from the phrase "I didn't want Teflon to go to the kitchen yet" - to make an omelet in an inexpensive bread-maker Teflon - there is no buzz at all, it will eventually climb (and imperceptibly to the eye) and will get into food.
And with frequent scrambled eggs, the bucket will wear out faster.

For this reason, I use HP only for kneading and proofing, since Teflon from a bucket is harmless without heating.

Just if there is such a desire for eco-friendly dishes and a mountain of slow cookers, then the choice of Teflon for the omelet
And there is no microwave oven? Everything is less harmful than in Teflon and more convenient and it rises normally
____________

And as a fact - it has been tested by more than one person:

if the teflon bucket is not washed with water, but always wiped with a napkin, then it practically will not cover
And with frequent washes with water, alas and oh - its service life is sharply reduced ...

[Caprice]

Caprice - you don't understand - right there the whole trick was:

i.e obviously it is in a frying pan that it turns out badly, and you and your stove.Maybe, too, soon there will be no stove ...
About health:

Proceeding from the phrase "I didn't want Teflon to go to the kitchen yet" - to make an omelet in an inexpensive bread-maker Teflon - there is no buzz at all, it will eventually climb (and imperceptibly to the eye) and will get into the food.
And with frequent omelettes, the bucket will wear out faster.

For this reason, I use HP only for kneading and proofing, since Teflon from a bucket is harmless without heating.

Just if there is such a desire for eco-friendly dishes and a mountain of slow cookers, then the choice of Teflon for the omelet
And there is no microwave oven? Everything is less harmful than in Teflon and more convenient and it rises normally
____________

And as a fact - it has been tested by more than one person:

if the teflon bucket is not washed with water, but always wiped with a napkin, then it practically will not climb
And with frequent washes with water, alas and oh - its service life is sharply reduced ...

Well, yes, that's why not in the pan. And yes, on Teflon - reluctantly, but if not in HP, why, on cast iron or what? we have already forgotten how to use "stick-on" pans, there is no antiprygar anywhere ... I have not that ecology schiz, I just try to choose the lesser evil where possible, and in the case of a bread machine, alas, it is impossible ... an omelet in the microwave I haven’t tried it, but I absolutely don’t like how scrambled eggs turn out in it and I’m not sure that the omelet will be completely different. But as? can you teach? I can't work with the microwave, it's very difficult to calculate the time there so as not to get a biscuit that looks like a picture from a restaurant menu ...
and is it possible to make an omelet at DVA? Maybe I really try ...

And yes, I almost never wash the HP bucket with water, even after the omelet, I just wipe it off.
And after kneading and proofing, in what form do you bake, isn't it in Teflon?

[Venetian]

Venetian

you can come to me

I rarely make omelets, more often cauliflower in an omelet, in a clay ladle under a lid, in a micron, sometimes on sour cream, the structure is denser. Rusk never worked, always juicy, the main condition is under the lid.
Before there was no ladle - I made it in a transparent Luminarkov glass casserole, once sold such with a rim for 1 liter, 2.5 liters - the structure of the omelet was visible on the side and it was clear whether it was ready or not.

at DVA? Maybe I really try ...

yeah

Ha! And my pans are not Teflon, but with a ceramic coating and not sticky. And there are a bunch of problems for omelets, for micro and in AG, too, an omelet turns out well. I'll still be driving a bread maker for such a trifle!
Here, at least, an omelette for micro, it turns out quickly and well:



I do it "Omelet as in kindergarten"

[Venetian]

Venetian

you can come to me

I rarely make omelets, more often cauliflower in an omelet, in a clay ladle under a lid, in a micron, sometimes on sour cream, the structure is denser. Rusk never worked, always juicy, the main condition is under the lid.
Before there was no ladle - I made it in a transparent Luminarkov glass casserole, once sold such with a rim for 1 liter, 2.5 liters - the structure of the omelet was visible on the side and it was clear whether it was ready or not.

yeah

Well, I don’t like the omelet in the microwave, well, that’s not going to come ... I would like it from the oven (as they used to do in canteens), but it is small for a portion of the omelet. Of course, there are also mini-ovens, but why are they worse for HP in this situation?

Ha! And my pans are not Teflon, but with a ceramic coating and not sticky. And there are a bunch of problems for omelets, for micro and in AG, too, an omelet turns out well. I'll still be driving a bread maker for such a trifle!
Here, at least, an omelette for micro, it turns out quickly and well:
I do it "Omelet as in kindergarten"

I also have pans with ceramic coating. which is not ceramics, but the point is not even that, but that they are categorically not made without plastic handles. This means that the oven is excluded.the fact that in the video, as I understand it, an ordinary microwave container, I also have those, but, as I said, I don't like eggs from the microwave, and what I see in the video looks exactly like what I don't like ... so I have a choice - to drive the oven or the bread maker, and it seems to me more convenient and reliable in the bread maker. And in general, I'm ready to delete this very entry at the root, since it turned out to be such a terrible heresy.

[Venetian]

Venetian
the main condition is under the cover.

by the way, maybe it’s worth trying under the lid ... although what I saw in the video about the omelette didn’t inspire - the structure there is well-formed and it’s exactly the one that I don’t like, so somewhat porous and bubbly ...

And after kneading and proving, in what form do you bake, isn't it in Teflon?

Oh, I forgot to answer this question - I bake in clay molds - in the bottoms of the tajins, sometimes just on an enamel baking sheet sprinkled with bran. That is, at 150-160 C, I do not use Teflon things in principle (and this is just my HP and multi) - because at this temperature it begins to evaporate harmful substances. I don't use more than 120 in a cartoon.

And I have a frying pan with a ceramic coating without PTFE:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=130994.0

And on sour cream, how did you not like the omelette in structure?

Well, I don’t like the omelet in the microwave, well, that’s not going to come ... I would like it from the oven (as they used to do in canteens), but it is small for a portion of omelet. Of course, there are also mini-ovens, but why are they worse for HP in this situation?

A portion of omelet (as well as two or three, etc.) I sometimes quickly make in the airfryer. But in Tupper's omelette it turns out no worse. The main thing is the right power and timing. The most interesting thing is that only in Tupper's omelet maker I get a good omelet in micro. For some reason, it does not work in other dishes.

the structure there is visible well-formed and it is exactly the one that I do not like, so somewhat porous-bubble ...

Here again: it depends on power and time.

And what makes HP worse - you have already been answered: with Teflon. It is enough that we use this in baking bread, it is not worth it in other food ...
In general, all these attempts to cook in HP what is not intended for HP, in fact, look like "you will become cancer yourself". However, you know better what to cook your own food. If you wish, you can cook soup in a chamber pot ...

Something I haven't made an omelette in a classic form for a long time. I switched to scramble eggs. In general, the eggs became tasteless. More precisely tasteless.

Natus, and there are no neighbors in the village to keep chickens and buy from them? It's just that I myself do not eat any scrambled eggs or scrambled eggs from the store, tasteless, or rather - in any way. I go to the village, where I take from trusted suppliers. Now there is 1 egg in the refrigerator, and I will make baked goods for tea with or without this 1 egg, just so as not to take the store ...

You can buy about 10-12 different firms of chicken eggs from us (not counting market eggs)
Shop - inedible EVERYTHING, generally impossible!
Of the rest, they are delicious only from one manufacturer, with dark yolks, if they were not there, there is no alternative except for the market ones.
Others also come with dark, but still tasteless.

Now many people ask not to put labels on eggs at the factory and sell them on the market as homemade at an appropriate price. Therefore, only from those who you know to take. I have to look for myself, the right idea sounded.

Peace be with you bakers!

Oh, I forgot to answer this question - I bake in clay molds - in the bottoms of the tajins, sometimes just on an enamel baking sheet sprinkled with bran. That is, at 150-160 C, I do not use Teflon things in principle (and this is just my HP and multi) - because at this temperature it begins to evaporate harmful substances. I don't use more than 120 in a cartoon.

And I have a frying pan with a ceramic coating without PTFE:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=130994.0

And on sour cream, how did you not like the omelette in structure?

oh, about what teflon current will not be hysterical, and that it even evaporates cold, including ... I'm not worried, wherever I can - I refuse, where not - and Teflon will come off. And the ceramic coating without perfluorooctane, yes, the question is not that, but that supposedly the non-stick starts to burn in six months ... But based on their personal experience, I begin to suspect that this is a myth put into circulation by agreement with Teflon manufacturers - like let's go peacefully let's eat the market, you will give us a tryndet about the advantages of Teflon over ceramics, but no, we will start a war and we will find these advantages, but we will not wipe out the consequences for you ... when I studied the information on coatings, I realized one thing - we are in these wars to the truth do not get to the bottom

And what makes HP worse - you have already been answered: with Teflon. It's enough that we use it in baking bread, it is not worth it in other food ...
In general, all these attempts to cook in HP what is not intended for HP, in fact, look like "without fish and you yourself will become cancer." However, you know better what to cook your own food. If you wish, you can cook soup in a chamber pot ...

abbaldet ... as it turns out to be close to an innocent electric saucepan that seemed to me with a stirrer inside to a chamber pot ... it is enough just to do in it what someone else prefers not to do in it. If I start experimenting with chamber pots, I promise not to discuss the results here.

You can buy about 10-12 different firms of chicken eggs from us (not counting market eggs)
Shop - inedible EVERYTHING, generally impossible!
Of the rest, they are delicious only from one manufacturer, with dark yolks, if they were not there, there is no alternative except bazaar.
Others also come with dark, but still tasteless.

and here quality standards are observed, but even the producers themselves say that dark yolks have no advantages over light ones, only their presentation. By the way, they are sold as eggs for making pasta, with them it turns out to be yellow and beautiful. but on sour cream omelet, I really have not tried. There is no sour cream here

but on sour cream omelet, I really have not tried. There is no sour cream here

Pity

I have always done it with milk, otherwise I have long come across a video where a professional chef was making sour cream with a spoonful of water and a spoonful or two. Since then, if I want the omelette not to be loose, I do it, and I always add sour cream by eye.

But all the same, since childhood, I liked it when milk was poured into the omelet in excess of the norm, then I ate a couple of spoons and the rest of the omelet was pushed aside and squeezed out yushechka, and all my love for omelets)))))

Wow! And where is there no sour cream? Are there really countries where such a simple product is not produced ??

The yolks turn yellow from special foods. Just like the salmon grown in captivity is bright red from the compound feed with special meat dyes, although the natural meat of the freely "grazed" is already grayish. Therefore, bright yolks are not tastier, they are simply "tinted".

The yolks turn yellow from special foods. Just like the salmon grown in captivity is bright red from the compound feed with special meat dyes, although the natural meat of the freely "grazed" is already grayish. Therefore, bright yolks are not tastier, they are simply "tinted".

just like that))) only it allegedly does not spoil the eggs, but with salmon there are doubts ...

Pity

I always did it with milk, otherwise I have long come across a video where a professional chef was making sour cream with a spoonful of water and a spoonful or two. Since then, if I want the omelette not to be loose, I do it, and I always add sour cream by eye.

But all the same, since childhood, I liked it when milk was poured into the omelet in excess of the norm, then I ate a couple of spoons and the rest of the omelet was pushed aside and squeezed out yushechka, and all my love for omelets)))))

but for me the ideal omelet is what they did on the baking trays))) It seems that flour was added to it

but for me the ideal omelet is what they did on the baking trays))) It seems that flour was added to it

It was made with water and egg powder.

exactly! is this why some baked goods are better with milk powder and egg powder? Eh, where is my golden chemical childhood ...

The yolks turn yellow from special foods.

The hands of the Chinese have not yet reached everywhere: first of all, the color of the yolk depends on the chicken itself, on the breed - I had several of them, the food is the same, but the color of the yolk is different

[Venetian]

Venetian, this is my garden memory, I wonder to myself how I could forget, I even posted pictures on a bread maker somewhere, nailed those messages in a silicone theme ...

After all, the very idea of ​​running a small HP without Teflon, and not a huge oven, is very dear to me
I could not understand everything - what keeps me in this topic with my "big" love for omelet

So I still remembered - HOW I baked in a BREAD
If you pick up a sensible dish, then anything is baked!




The shafts were closed with cupcake metal molds and a silicone mold was already placed on them:

Crooks, did you do this in Delongy 125? Are these fried potatoes? Virgo in dispute truth is born - we are enriched with knowledge.

[natamylove]

Crooks, did you do this in Delongy 125? Are these fried potatoes? ...

This is in Moulinex with 2 stirrers, baked potato!
I have 2 HP, the programmable DeLonga has a bucket of an uncomfortable size, with 1 stirrer, and none of my silicones fit there.

But for potatoes, a lid is needed for one thing, without a lid, it began to burn ahead of time, after all, it does not cook for 10 minutes, I had to cover it, it can be done with foil, but I don’t bother with it.

I bought mini silicone pots from natamylove

PS

But one thing is true - now I don't bake anything like that in KhP, because I have an air fryer and fresh and delicious baked potatoes in different forms, baked chicken legs, wings, kebabs - we are provided in 13-15 minutes !!!!!
In addition, AF is much more convenient to use.

By the way, there is now a richest selection of ceramic forms, yesterday I just saw stunning red bricks with a lid in the Teskomovsky store, there are cheaper, but also beautiful options. So you can safely use them in HP - environmentally friendly and languishes better than in silicone.

The hands of the Chinese have not yet reached everywhere: first of all, the color of the yolk depends on the chicken itself, on the breed - I had several of them, the food is the same, but the color of the yolk is different

I'm talking about factory eggs.

[Venetian]

Venetian, this is my garden memory, I wonder to myself how I could forget, I even posted pictures on a bread maker somewhere, nailed those messages in a silicone theme ...

After all, the very idea of ​​running a small HP without Teflon, and not a huge oven, is very dear to me
I could not understand everything - what keeps me in this topic with my "big" love for omelet

So I still remembered - HOW I baked in a BREAD
If you pick up a sensible dish, then anything is baked!
The shafts were closed with cupcake metal molds and a silicone mold was already placed on them:

BRILLIANT !!!!
It's not for nothing that I am here with this unfortunate osmlet, here is the same salvation !!! Damn, but she herself would not have guessed! URRRRAAAAAAAAAA !!!!!!! I really have a mulinex with one stirrer, but I'll pick up something anyway !!!! URRRRA, went to thank, throw out the teflon molds and load the oven under the new kitchen cabinet !!!! URRRRRRRRRRRRRRRRA !!!! Thank you!

Thanks to the crook for the valuable experience and many interesting things.

Virgo, guess what I was dreaming today? ... Never guess .... eggs ... tra-la-l: crazy: i.