Omelet with cheese (recipe 1953)

Omelet with cheese (recipe 1953)

Category: Dairy and egg dishes

Ingredients
egg	3 pcs.
cheese	50 g
white bread	50 g
milk	3 tbsp. l.
oil	1 tbsp. l.
salt	taste

Cooking method

• Soak the pulp of the bread in milk. Knead.

• Add eggs, beat with a spoon.

• Pour in grated cheese, salt, mix. Pour into a hot skillet with butter and fry like a natural omelet.

• This omelet can be poured into a hot skillet with butter and baked in the oven. I made an omelet in a double boiler. Spread the mixture over oiled molds, covered with foil.

• Cooking time depends on the thickness of the omelet, my omelet was ready in 30-35 minutes, but 40 minutes were more preferable in structure and taste.

• * The omelet will be very fluffy if you separate half of the proteins, beat into a foam and, before baking, mix with the cooked mass.

• 

Note

Source: "A book about tasty and healthy food" (publishing house "Moscow", 1953).

Mmm, what a beauty! I'll go cook one too! Thanks for the recipe!

[Olekma]

Olekma, to your health! I hope the taste of the omelet will not disappoint you.

[Ilona]

Ilona, take the recipe in the bookmarks! We love omelets very much! I have not done this yet. Thanks for the recipe!

[Natalia]

Natalia, to your health! Perhaps you will like this option for making an omelet.

Perhaps you will like this option for making an omelet.

I have no doubt that it is delicious and we will like it!

[Natalia]

Natalia, Thank you .

Olekma, to your health! I hope the taste of the omelet will not disappoint you.

Prepared! I liked the taste very much! Hearty and delicious. Bookmark the recipe! Thanks again!

[Olekma]

Olekma, thanks for the tip! I am very glad that you liked the omelette.

Prepared!

We all need to take it as a rule: if you have prepared (s) - report with a photo

[Ilona]

A very necessary thing for me! I like to take my omelet with me to work as dinner when I work late. And then he immediately with bread and cheese, and steam can be made - just what you need!
Ilona, how big are your molds and how many were needed?

make it a rule: if prepared (s) - report with a photo

today I will repeat, I really liked the omelet, I will fix it

Ilona, ​​how big are your molds and how many were needed?

and how the forms were lubricated. Yesterday I had an omelet stuck to the walls in the metal, when steaming, dead.

[Chef]

make it a rule

Chefmaybe make an exception for some dishes? For example, an omelet cools down very quickly during a photo shoot and loses its taste.

omelette to go to work as dinner

According to some nutritionists, it is in the evening that egg dishes are most useful for the body.

How large are your molds and how many were needed?

Irina, the volume of 1 mold is 180 ml, it took two forms to prepare an omelet. Perhaps a slightly higher volume would be preferable, especially if you add separately whipped proteins.

and how the forms were lubricated.

Katerina, all according to the recipe - vegetable oil and a fairly good, noticeable layer. With a small size of the mold, it makes sense to grease with oil and foil. It's a pity that you did this with the preparation of the omelet. It's good that at least I liked the taste.

Irina, Katerina, You, to me, can easily contact "you" if this form of communication is convenient for you.

you can contact "you"

With pleasure, and the same!

Thanks for the clarification. I have many different molds, I will try the bigger ones.

I'll try the bigger ones

delicious omelet!

[Ilona]

Ilona, 30-40 minutes from the moment the water boils or from the moment you put it in a double boiler?

[Anya]

Anya, counting down the time for cooking from the moment the water boils in a double boiler.

So, not a year has passed since I managed to photograph an omelet, only in a silicone mold I managed to prepare and extract it without incident!

[Olekma]

Olekma, Katerina, thank you for a photo! The omelet is just beautiful.

only in silicone mold was it possible to prepare and remove it without incident

thanks for the information. I used glass molds for cooking and there was no problem if they were very well oiled. In general, the recipe does not provide for the method of steaming omelet, which I chose for myself as an alternative, only frying in a pan or baking in the oven. Steamed omelet recipe, from the same book:
"Steam egg omelet.
2 eggs
60 g milk
10 g butter
Mix eggs with milk, pour into a greased mold and steam until tender. Serve with butter (piece). "(C)
The amount of salt is not indicated, at the beginning of the book the general "to taste" is written and that's all, implying its presence in recipes by default.

Girls, what if I pour this beauty into the Multi-baker?
In a sandwich panel, for example?
I will try, I will report ...

[Margarita]

In a sandwich panel, for example?

Margarita, at first glance looks unsuitable in terms of volume - small, probably more suitable would be a removable RAMB-17 panel, but I do not have a "multibaker", so only a theoretical assumption.

I will try, I will report ...

thank you and delicious omelet!

"Steam egg omelet.

Thanks, I'll try this omelet too.
But I really like cheese too. But in my metal uniform, even oiled, everything sticks to the dead, but in silicone it flies out with a bang.

[Katerina]

in my metal form, even oiled, everything sticks

Katerina, is metal more convenient in other parameters? Putting oiled parchment into the mold doesn't help? For baking in the oven, grease the pan with butter and sprinkle with flour or breadcrumbs, which unfortunately is not suitable for steaming.