Want to make a very fluffy omelet? Then don’t beat the whites and yolks together!.
First, separate the yellow part of the egg from the transparent part..
Right before beating, you need to add one simple ingredient to the protein.
And then the white component of the egg will acquire the perfect consistency as a result of subsequent ‘processing’.
The secrets of making the perfect omelet were shared by the expert of the online publication ‘Belnovosti’ in the field of cooking, cook, fourth-category baker Yulia Arkhipova.
How to cook an omelet correctly
As mentioned above, first you need to separate the yolks from the whites.
The container with the yolks should be set aside for now. First, you need to ‘work’ with the whites.
First, this mass should be salted. Early addition of salt is a guarantee of increased activity of protein molecules. As a result, the whites will beat perfectly (even by hand): you will get an incredibly airy mass.
You need to carefully mix the previously separated yolks into this base.
The resulting mass should be placed on a preheated frying pan, which was previously greased with vegetable oil (you can also throw in a couple of cubes of butter).
Fry the omelet on both sides until done. You will get an appetizing, tender and very fluffy dish.
