Processed eggs in various forms including the food menu popular Indonesian people. In addition to easy to make, eggs are also delicious, and store various nutrients such as proteins and carbohydrates that are important for the body.
Of the many processed eggs, one of which is an omelet that includes a lot of interest. The menu is arguably the most favorite for breakfast besides bread and porridge. Although so many people who have difficulty cooking omelet that fully expands.
As dilansir from liputan6.com, here are three tips that need to be considered for your artificial omelet can inflate perfectly.
Egg dough
Many people think that omelet can inflate perfectly because it uses flour in batter. In fact, omelet has a good expansion ability without having to use flour. The trick is to whisk the eggs until much froth. The indicator that can be seen is the amount of bubbles in the dough. If the bubbles look small and tight, that's when the eggs can be fried perfectly.
Hot oil
The oil used in making omelette does not need too much, because you can use 4 tablespoons in one cook. The thing to note is the heat oil that is used for cooking in a state that is hot enough to ripen the egg. If the oil is not hot, then the foam on the egg dough will disappear quickly because it is mixed with oil. But if it is too hot, the middle of the egg will not mature.
Reversal and presentation
When cooked, the egg should be reversed when it is in the frying pan. The sign is a brownish egg edge and the bottom is hard enough to turn. Eggs should be quickly reversed to keep the air in the egg dough remains trapped, because this is what will make the eggs fully fluffy.
Remember, omelet should not be pressed if you are not sure the middle part is not cooked. Simply cover the pan with a lid pan to make sure the eggs are cooked. Then reduce the heat a few moments, and serve after the egg drained properly. Source: https://m.bintang.com
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