2023-05-25 16:03:10
Egg and baking soda. Source: spm
Whether it’s to eliminate bad odors in the fridge or to make bread rise quickly, you can count on baking soda. Surely you keep it treasured in the pantry, maybe even right next to the baking powder. Each has its own distinct properties, but both are equally good when you want to whip up a nice, runny, fluffy omelet. So, precisely, if you no longer have yeast in stock, bicarbonate will be the ideal alternative. How to use it ? Follow these steps:
Break the eggs. Source: spm
- Beat the eggs until frothy, then salt them.
Scramble the eggs. Source: spm
- Then, add a little baking soda and mix thoroughly, until you get a homogeneous mixture.
- After that, you can add your filling (cheese, ham, herbs, etc.).
- Finally, go to the stove, let the omelet cook well and you will notice a nice soft texture thanks to the addition of this ingredient.
Cooking omelets. Source: spm
Soft egg on a plate. Source: spm
What hassle! You almost never get the omelet off the pan properly. The big culprit is the egg white which is extremely sticky and penetrates even the smallest cracks in the coating of the utensil. It’s very upsetting. As soon as it heats up, it eventually hardens and sticks to the pan. Want to concoct a fried egg without the slightest false note? To make it slide smoothly on the plate in a jiffy, the following trick will change your life.
Read also: How to get a creamy and tasty omelet? Tips and Advice
Here’s how:
- Place a piece of parchment paper in your frying pan and set the stove to medium-high.
- Add a knob of butter or a little olive oil. Crack the egg just above the parchment paper.
- Cover the pan with a lid and cook your fried egg. Then you will see, it will not stick at all: you can very easily slide it onto your plate in one piece.
The must: you will escape the chore of cleaning, since you will not have to remove the burnt residue from your stove. Just rinse it with hot water and you’re done.
Why add water before cooking the omelet?
The little secret to make an omelet super soft is to add a little milk or even fresh cream (to make it even creamier!). Without it, the result will not be at the top. But, it is possible to replace milk with water to gain lightness. However, there are some subtleties to be aware of. First, it is advisable to use a cast-iron or heavy-bottomed pan with a high-quality non-stick coating. And, the optimal diameter of the tray for cooking 3-4 eggs is 15 cm.
Read also: Why shouldn’t eggs be stored in the fridge?
- We do not recommend that you beat the mass of the omelet with a mixer, to prevent it from being too dense. It’s best to just use a fork to lather them up.
- Ah yes, remember, the fresher the egg, the better it is whipped. Experienced cooks also advise using extra-fresh eggs at room temperature to make a light and airy omelet.
- After beating the egg mass (with 1 spoon of water, salt and pepper). No more than 2 minutes should elapse before frying your omelet, otherwise it will not rise properly.
- To have a successful omelette, you have to stir it continuously with a spatula. At first, the heat should be medium, but as soon as the omelet begins to rise, switch to low heat.
- To make it soft in the center, turn off the heat when it is still runny. Using the spatula, lift your omelet to fold it over the other half. Cooking will continue with the pan still hot. And now, it’s ready !
Read also: Why is it essential to put your eggs in a glass of water before consuming them?
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