Flour omelets are tall and beautiful, not so much different from other recipes in taste, they allow you to use a slightly larger assortment of products as fillers. Keeping their shape better, they may contain a larger amount of filling - greens, sausages or meat products, seafood.
Omelet with flour - general principles of preparation
• Egg mass for omelet with flour is prepared according to the same principles as omelet "dough" without it. Eggs are mixed with other ingredients, flour and beat until a homogeneous mixture is obtained. The highlight of this procedure is the addition of flour. It is introduced so that the omelet cooked in the pan after laying on the plate does not donkey.
• There should not be much flour, otherwise the dish will not turn out magnificent, and the taste of flour will be felt in it. The optimal quantity depends on how many eggs will be used. For 4-5 chicken eggs, it is recommended to add no more than a teaspoon.
• In order not to violate the porosity of the finished dish, milk, cream or sour cream must be introduced into the egg mass. Often added in small quantities of quicklime soda.
• All omelets with flour are baked in a deep frying pan with a thickened bottom and walls, in vegetable or creamy fat. So that the dish rises well and does not burn, they cook on a minimum fire and be sure to cover the pan with a lid.
• Omelet recipes with flour include a wide variety of ingredients: cheeses, seafood, mushrooms, vegetables, sausages and even fruits.
Dessert fruit omelet with flour
Ingredients:
• pasteurized cow's milk - 40 ml;
• a teaspoon of white flour;
• 50 ml of liquid, low-fat cream;
• 30 grams of butter;
• three eggs;
• sour cream 15% fat - 50 gr.;
• a small ripe pear;
• two rings of canned pineapple.
Cooking method:
1. Peel the washed pear. Cut in half, remove the middle and cut the pulp into thin slices. Grind the pineapples into small cubes.
2. To the eggs in a bowl, add cream, sour cream and flour mixed with milk, and add a little salt. Beating with a mixer, mix all the components of the omelette "dough", bringing it to homogeneity.
3. In a thick-walled pan with a removable handle, melt the butter and dip the chopped pear with pineapple into it.
4. On a small fire, stand the fruit for no longer than a couple of minutes, and then quickly pour the egg mixture on them, immediately place the pan in a hot oven and leave the omelet to bake for a quarter of an hour.
Simple omelet with flour and stuffing from tomatoes, mushrooms and sausages
Ingredients:
• a small slice of salted feta cheese;
• fresh, large eggs - 6 pcs.;
• small fresh champignon;
• one medium-sized tomato;
• 40 gr. "Dutch" cheese;
• two thin rings of boiled sausage;
• wheat flour - 10 gr. (1 tsp);
• two branches of green parsley;
• 50 gr. butter "Farm" butter.
Cooking method:
1. Slowly, melt a large spoonful of oil in a frying pan and dip the tomato sliced into cubes into it. With a little heat, fry the pieces of tomato, but not for long. As soon as they give the juice, immediately put in a clean plate.
2. Add a little more oil to the fat remaining in the pan. Add the champignon, chopped into small slices, and simmer over low heat for a couple of minutes and transfer to the tomatoes.
3. Add the cheese chopped on an average grater, mix well and divide in half.
4. Pour flour into eggs in a bowl and beat well. Add a little salt, half the mushroom mixture, stir.
5. Melt a little butter in the pan, and when it warms up well, pour the omelette "dough" and turn on the intense heat.
6. Stir occasionally, wait for the omelet to thicken in the center and immediately lay on it the deferred portion of the mushroom filling. Next - a sausage cut into thin strips and, lowering the fire, bring to readiness.
7. Fold the hot omelet in half and shift to serve on a warm plate. Serve sprinkled with chopped dill.
The recipe for a classic omelet with flour in milk
Ingredients:
• any refined oil, the highest purification - 35 ml;
• five eggs;
• 1/2 large spoonful of flour;
• a third of a teaspoon of fine salt;
• half a glass of medium-fat pasteurized milk.
Cooking method:
1. Release eggs into a bowl of suitable volume.
2. Add flour, milk and salt. Shaking everything well with a fork, bring the mixture to uniformity. You can add a little sugar, but it's not for everyone.
3. Pour the egg mass into a frying pan heated with vegetable fat. Cover and cook over low heat for about 1/4 hour.
4. Ready omelet should bake well in the center. If desired, a well-raised but still damp omelet can be brought to readiness by flipping it to the other side.
Shrimp cream omelet with flour
Ingredients:
• peeled frozen shrimp - 150 gr.;
• 100 ml of 22% cream;
• half a teaspoon of dried thyme;
• a pair of garlic cloves;
• a spoon of refined corn oil;
• a full teaspoon of flour;
• eggs - 4 pcs.
Cooking method:
1. Pour a glass of cooled boiled water into a small saucepan, add a pinch of salt and boil with moderate heating.
2. Dip the frozen shrimp into a boiling liquid and boil them with a minimum boil for about five minutes. Set aside and leave the shrimp in the broth for another couple of minutes.
3. Beat the eggs with cream. To them add a pinch of ground pepper and salt. Pour the sifted flour and mix well. Omelette mass should not contain flour lumps.
4. Pour the egg mass into the pan with the butter melted in it and immediately push the garlic onto it through a press.
5. Bake the scrambled eggs over medium heat under the lid for three minutes, then put the shrimps dried from the broth on it. Sprinkle with thyme on top, mix and soak on the same heat under the lid for another three minutes.
Italian omelette recipe with flour
Ingredients:
• medium sized tomato;
• four eggs;
• a teaspoon of sifted flour;
• a little basil;
• 100 gr. black bread;
• pasteurized milk, low fat content - 100 ml;
• extra virgin olive oil and balsamic vinegar - for serving.
Cooking method:
1. Cut the brown bread into medium-sized cubes, cut the tomatoes into thin slices.
2. Rinse fresh basil under cold water, transfer the branches to a cloth towel and dry well from moisture droplets. Dry basil, cut into thin short strips or chop finely.
3. Break the eggs, add flour to them, carefully pour the milk. Sprinkle with a pinch of ground pepper and beat everything until smooth with a whisk. Pour the chopped basil into the omelette mass, mix well.
4. In warmed oil, fry the bread cubes until crisp, add sliced tomatoes and lightly fry them with bread.
5. Pour croutons with tomatoes and egg mass and cook under the lid for seven minutes.
6. Cut the hot omelet into pieces, which, before serving, sprinkle with oil and vinegar.
Omelet with flour and soda: omelette sandwich recipe
Ingredients:
• 100 ml of cow's milk;
• one and a half large spoons of flour;
• three eggs;
• baking soda which is not paid off - 1/2 tsp;
• half of bell pepper;
• black pitted olives - 50 gr.;
• vegetable, highly refined oil;
• 50 gr. Kostroma cheese or similar;
• 100 gr. boiled "Milk" sausages.
Cooking method:
1. Break the eggs into a bowl and lightly whisk them with a whisk or fork. Add flour mixed with soda, pour in milk. Lightly salt, season with ground pepper and gently whisk the mixture until smooth.
2. Divide in three equal parts and, alternately pouring ladle into vegetable oil heated in a pan, bake three pancakes, frying them on both sides.
3. Cut the sausage into medium-sized cubes. Wash the pepper, remove the seeds and cut into small slices. Grate cheese into medium crumbs, cut olives into thin rings.
4. Combine all the products in one bowl, mix well and divide into three parts.
5. On a half surface of each pancake, evenly spread the prepared filling and cover it with the free half of the product.
6. Wrap foil tightly around each workpiece and place in an oven with a temperature of 180 degrees for exactly 12 minutes.
7. Then gently free the scrambled eggs from the foil and serve.
Mushroom omelet with flour on sour cream
Ingredients:
• 200 gr. small champignons;
• onion head;
• two tablespoons of 20% sour cream;
• 1 tsp baked sifted flour;
• mix "Italian herbs" - to taste;
• for frying - 30 gr. creamy fat.
Cooking method:
1. Rinse the mushrooms with running water and carefully, dry the mushrooms with a towel, then cut into slices. Cut the onion into thin half rings.
2. In the butter melted in a frying pan, let the onions to softness and add the crushed champignons to it. Fry everything together over medium heat, achieving evaporation of all the liquid released from the mushrooms.
3. To the eggs released into the bowl, add a little fine salt and beat slightly. Pour in flour, put sour cream. Whisk everything intensively to obtain a homogeneous mass and pour in the mushrooms fried with onions.
4. Top the scrambled eggs with ground pepper, sprinkle with herbs to your taste. Mix well and leave to bake under the lid for five minutes.
Omelet with flour - cooking tips and tricks
• The omelet with flour will turn out more magnificent if the whites are whipped separately with salt to a lush foam and carefully introduced into the yolks mixed with other components.
• Pour the omelette mixture into an unheated pan and the dish is guaranteed not to burn.
• Added soda gives the omelet extra splendor, but very often the finished dish has an unpleasant aftertaste and a specific smell. To avoid this, extinguish the soda with a little vinegar or lemon juice.
• Be sure to fry vegetables or mushrooms added to the omelet, otherwise they will not be baked and will remain raw.
• When preparing omelettes from more than five eggs, it is not necessary to whip the whites separately. Omelet and so it turns out quite magnificent.
• The most delicious flour omelettes are obtained by baking them in butter or mixing it with vegetable.
