How to cook an perfectly lush and tasty omelet

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Omelet is one of the most popular dishes served to breakfast It is believed that in the classic recipe there are only slightly beaten eggs, which are fried in butter. However, later housewives began to add various additional ingredients to improve the taste of the omelet.

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Some add milk and greens to the egg mass, some prefer to use mushrooms or ham.

< p>But at the same time, many cooks agree that this dish must be sumptuous. Not everyone can achieve the desired effect, here you need to know a few secrets.

First of all, cooks note that the ideal mass is obtained when eggs are mixed with a whisk, not a mixer.

If if you want the omelette to be more like a souffle in consistency, first you need to beat the whites separately, then the yolks, and then combine these two masses.

It should also be taken into account that excess liquid has a negative effect on the dish. You should not overdo it with milk..

Any omelet is prepared under the lid. First, the fire should be big. As soon as the mass begins to rise, the fire should be made weak.

A little flour or semolina will make the dish denser. It is enough to take only one and a half teaspoons of one of these products for 4 eggs.