Steam omelette

1 serving
30 min your 10 min

Fresh chicken eggs are used for dietary nutrition. Raw eggs are used to prepare steamed or fried omelets and scrambled eggs. Omelets are prepared from eggs and milk (or water).

Before heat treatment, eggs should be washed in cold water.

For the steam omelette, beat 1 egg with 40 g of milk. An omelette is prepared in a steamer.

If there is no steamer, you can bake the omelette in this way. The mold is lubricated with oil.

The egg mass is poured into the mold.

In a saucepan, boil 2 liters of water, put a colander on top.

The egg mass mold is placed in a colander, covered with a lid. The omelette is cooked until ready (about 10 minutes).

The omelette is steam ready. Enjoy your meal!

Egg omelettes can be stuffed with meat, vegetables, rice. Eggs are also consumed soft boiled (3-5 minutes), in a bag (5 minutes) or hard boiled (8-10 minutes). Boiled eggs are lowered into cold water, which facilitates the removal of the shell and prevents greenish coloring of the yolk. For fried omelette, 15-20 g of milk (or water) is taken for 1 egg, for steam or baked - 40-50 g. For baked omelette, the oven is heated to 200 degrees. The egg mass is well beaten together with milk. The tray is lubricated with oil. The whipped egg mass is poured onto an oil-lubricated baking sheet. A baking sheet is placed in the oven on the middle shelf. Roast the omelette in a roasting cupboard until tender (20-30 minutes). Or roast over an open heat under a lid.