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Omelet

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How do omelette recipes differ from scrambled eggs? The first dish before roasting is necessarily shaken into a homogeneous mass, in the second case the egg is gently broken into a pan so that the yolk retains its shape.

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And although the main ingredient is the same, the shape and filling of an egg snack is different.
1) Japanese "tamago-yaki. " It's a mix of chicken eggs, soy sauce, sugar and white wine. First, you should get a square or rectangular frying pan. It is not easy to find such dishes, but if you are lucky, it will be easier to turn the egg layer into an oblong flat roll.

2) The French omelette is interesting in its way of cooking. The cook's reaction should be ultra-fast: pour the chatterbox onto the roaster with butter, make sure that it does not burn. An important feature: only the underside is baked, the top must be actively mixed with a fork, at the end add additives - peas, cheese, bacon, tomatoes - and fold in half in a semicircle. Not all hostesses get this dish from the first time.

3) Fried eggs in a mold. Put special silicone or iron molds in a pan with oil - one, two, three - how much it will fit on the surface. One egg is divided into each so that it roasts in the walls. And if you take a bun or bread with a hole in the center, it turns out even tastier.