Breakfast
Fluffy Pan Omelette
This is not a folded French omelette but the tall, set omelette that Russian kids grow up eating at nursery and at home. It cooks slowly on low heat under a lid, so it rises and steams rather than fries. The only rules are a light hand with the milk, about 25 ml per egg, and no peeking under the lid for the first few minutes. You do not need a mixer either, a fork is enough. The result is soft, moist and evenly set, and it takes about 15 minutes from start to plate.
Method
Tap a step to mark it done.
Crack the eggs into a bowl, add salt and mix with a fork for 20-30 seconds until the yolks and whites are combined. No need to whisk to a foam.
Add the milk and stir gently again.
Melt the butter in a heavy 20-22 cm frying pan over medium heat, brushing some up the sides.
Once the foam subsides, pour in the egg mixture and turn the heat right down to low.
Cover tightly and cook for 7-9 minutes. Do not lift the lid for the first 5 minutes.
It is ready when the top has risen and set with no liquid in the centre. If still wet, give it another 1-2 minutes.
Turn off the heat and leave covered for 1-2 minutes, then cut into portions in the pan.
Tips for success
- More milk does not mean fluffier. Extra liquid separates and leaves a puddle on the plate.
- High heat is the most common mistake: the base burns before the top sets.
- A loose lid lets the steam out and the omelette will not rise. A heavy glass lid lets you watch without lifting it.
- A smaller pan gives a taller omelette.
Serving and storage
Serve straight away with bread, sliced tomatoes, cucumber or fresh herbs. Frankfurters, grated cheese or a simple salad round it out.
Best eaten fresh. Leftovers keep in the fridge for a day and can be microwaved, though they lose their height.
Variations
- Cheese: scatter 40 g grated cheese over the top 2 minutes before the end and cover again.
- Tomato: fry tomato slices for 1-2 minutes before pouring in the eggs.
- Oven: pour into a greased dish and bake at 180°C for 20-25 minutes.
Calories and macros
Per serving (about 168 g):
Per 100 g: 143 kcal, P 9.1, F 10.7, C 1.9. An estimate based on average ingredient values. Your daily calories ›
