You will need
    • Omelet with herbs:
    • 3 eggs;
    • 6 tablespoons milk;
    • salt;
    • freshly ground pepper;
    • 0.5 Cup finely chopped fresh herbs;
    • 15 g of butter.
    • Cheese omelet:
    • 3 eggs;
    • 4 tablespoons sparkling water;
    • 150 g of hard sharp cheese;
    • teaspoon of vegetable oil;
    • salt
    • pepper.
    • Omelet soufflé;
    • 3 eggs;
    • 25 g sugar;
    • 2 tablespoons blackcurrant jam;
    • 15 g butter;
    • powdered sugar.
The lightness and fluffiness of the scrambled eggshave attached a thorough mixing of ingredients with milk or soda water. Carefully break the eggs, taking care that the capacity has not got pieces of the shell. Whisk them until the surface appears white foam. Pour in a mixture of cold milk and continue whisking. At the end add salt and ground black pepper to taste. Stir in finely chopped fresh herbs – parsley, Basil, chives, dill.
Good heat thick-walled (preferably cast iron) frying pan, greased with butter or crust of fat. Pour into the pan the egg mixture and shake to spread evenly. Cook until thick, away from direct sunlight. Ready an omelette remove from the pan and place on pre-heated plates. Serve immediately when cooled down, the weight will fall off. On top of omelette you can sprinkle with freshly ground black pepper.
For fullness to the omeletfrom add croutons. In a separate pan dry small cubes of black or white bread. Sprinkle over the finished omelet. Instead of croutons to the dish, you can apply warm toast with butter.
Delicious omelet with cheese. Whisk the eggs with carbonated water until the foam. Add salt, a little paprika, one tablespoon of flour and finely grated sharp cheese, e.g. cheddar or Parmesan. Gently mix the ingredients and pour it on a heated pan, greased with vegetable oil. Fry the omeletteuntil it rises and becomes too stiff. Cut it into serving pieces and place in a pre-heated plates.
The air version of eggs sweet omeletsoufflé. Very lush, pre-refrigerate the eggs. Carefully separate the yolks from the whites. In a large bowl mash the yolks with the sugar, whip the whites separately in a high dense foam.
Carefully connect both mass and mix them with wooden spatula. Preheat a thick-walled pan greased with butter. Pour it into the egg mixture. Leave on medium heat for one minute to the bottom of the omeletand toast. Then move the pan into the preheated oven for 7-10 minutes.
Remove the finished omelet from the oven. On one half place the jam from the black currants and fold the omelet in half. Densely sprinkle with powdered sugar and serve immediately on the table.