normal omelet recipe


  • The recipe without flour - French omelette
  • The recipe of flour - the usual omelette

In the home kitchen can not do without such a culinary masterpiece as a normal omelet. It is believed that first appeared in France omelet. Then the recipe spread throughout the world. Now there omelet recipes and provincial cafe and trendy restaurant. And in the life of bachelors value of this product is not overstated! The dish is tasty, satisfying and very useful, because in 100 grams egg contains 12, 7 grams protein, 11, 5 - fat, 0, 7 - carbohydrates, 0, 8 grams of minerals (potassium, calcium, phosphorus, iron, sulfur, fluorine ), vitamins, and other biologically active substances.

In addition, the unsurpassed ease and speed of preparation of the product is relatively inexpensive, suitable for a pocket and students, and pensioners. However, remember that everything is fine in moderation. Eggs do not recommend eating liver and biliary tract. Health Tips eat no more than two eggs a day, the elderly can not afford the same amount per week.

In addition, we must remember that eggs are sometimes infected with the causative agent of salmonellosis. Therefore, they should be washed thoroughly, and not to drink raw. And, of course, eggs should be fresh. Suitability eggs food check this: a half-liter jar pour water, it is dissolved in a tablespoon of table salt and drop the egg. If it falls to the bottom, so fresh, if it is to swim somewhere in the middle, the average egg freshness. If the egg pops up, take food, this product can not be. Large poultry farms known brands cause the date of production on the shell. Dietary (fresh) eggs are eaten during the week, dining - 25 days. Store in the refrigerator is allowed no more than a month. Additionally, eggs are divided into:

  • the highest category (as indicated by the marking "SV") - not less than 75 g;
  • Choice ("SO") - 65-74, 9 g;
  • Category 1 ("C1") - 55-64, 9 g;
  • 2 categories ("C2") - 45-54, 9 g;
  • Category 3 ("C3") - not less than '35

 scrambled eggs with bacon

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The recipe without flour - French omelette

There are lots of recipes for omelets. As a general rule it is best to manage it in a pan with a thick bottom. Ideally, use a separate skillet omelets. And if you do not bother, it will suit any: with non-stick coating, and without. She rubbed lard and well heated.

Further preparation is slightly different in different authors. The usual eggs consists of 2 eggs (one portion of the consumer), which had been beaten with a fork or whisk in some deep bowl, add a tablespoon of milk (suitable water, sour cream or yogurt), salt to taste. Salt is added during whipping, while not cooking. Beat with a mixer and can be. In this case, the taste will be slightly different.

In a frying pan put two tea or half a tablespoon of butter. Stoke it over moderate heat, while keeping an eye to not burnt. Then poured the beaten eggs. Evenly distribute the omelet pan. It is very important in a few seconds to check if it does not stick. To do this, shake the pan, but careful not to drop the omelet onto the floor. If it is stuck, then gently separated her from the sides and bottom of pan with a knife or a flat spatula. Fry until cooked scrambled eggs (5-7 minutes).

Classic recipes recommend that the egg mass was on top of a viscous (but not liquid), and below it should be browned. This recipe recommends cooking omelet quickly that he did not have time to cool down. And it must eat slowly, enjoying the great taste.

 omelette recipe in a pan

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The recipe of flour - the usual omelette

There omelet recipe with the addition of flour. In this case, take 2 eggs, add 4 tablespoons milk, 1 tablespoon (no slides) of flour, salt, 20 grams of butter (one tablespoon).   Scrambled eggs can be cooked like under the hood, and without it. At the end of the cook eggs sometimes inverted to obtain an appetizing crust on both sides. Instead of butter some recipes recommend taking sunflower.

A classic omelet recipe exactly as it did not provide any more additions. But we can prevent fill it with vegetables, mushrooms, green peas, brains, pieces of sausage, ham, herring, yes anything? After eggs are very versatile, compatibility with a variety of ingredients, the product. Stuffing smear on one half of the omelette and cover with another. Some recommend to sprinkle it on top of parsley or dill.

Besides cooking omelettes in a frying pan over an open fire (or hotplate), have recipes cooking in the oven. At the same baking sheet with omelette placed for 8-10 minutes in an oven heated to 180-200 degrees.

Some people believe that fried and scrambled eggs - different dishes. Yes, fried egg whisk the eggs are not, but scrambled eggs practically does not differ from the omelet. It is in the former Soviet Union are considered omelette beaten eggs with milk (or other dairy products or water), flour and salt. But in the French omelet add nothing.

All good mood, health and bon appetit!

 The classic recipe for the usual omelet

 Tajik delicious pilaf


  • As overtempered oil for pilaf?
  • Preparation zirvak pilaf
  • Bookmark rice pilaf
  • Pilaf in Dushanbe
  • Pilaf is hodzhetinski

Let's now talk about Tajik pilaf. Pilaf (bollards, saw, palovosh) - one of the most esteemed dishes of the Middle East and Central Asia. The history of this dish is hundreds of years old. For the first time began to prepare pilaf Turkic nomads. Gradually, this dish has become popular among the Greeks and the Arabs.

Throughout its history, the peoples of Eastern pilaf revered not only for its taste parameters, but also healing properties. It is believed that this dish helps to rejuvenate and strengthen the spirit.

Technologies and secrets of cooking pilaf, improving, have survived in modern cooking pilaf is the favorite dish of Uzbeks, Tajiks and Kazakhs. It takes a worthy place in Azerbaijan, and Arabic dishes. At the same time, each nation has its own nuances of cooking pilaf. Tajik Uzbek pilaf is similar to, but it has its own nuances to prepare.

Tajik kitchen has more than one recipe pilaf. This recipe is a traditional Tajik pilaf, pilaf and meatball recipe, and the recipe pilaf with chicken and pilaf recipe with fruit, and many others. Depending on the event, cooked pilaf on weekdays or for the coming guests at a wedding celebration or commemoration, in winter or summer, to the basic composition of additives can change. In this dish can add raisins, chickpeas, quince, heads of garlic.

Tajik pilaf rice sometimes soaked before laying in salted warm water to speed up the cooking process.

Prepare the risotto is not as difficult as it seems.

It is necessary to consistently pass through three stages:

  1. overtempered and aromatic oils;
  2. cook zirvak - foundation pilaf;
  3. lay the rice and finish cooking.

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As overtempered oil for pilaf?

Cut into small cubes of bacon is placed in a cauldron, while trying to establish the maximum temperature. The fat drips out, and fried cracklings skimmer removed from the cauldron. Tajiks there is a ritual according to which cracklings need to eat, otherwise the dish will not work! Overheat oil must be in a metal container, which has a thick, round out the bottom. Enamelware is not used. The first hot dishes, then poured oil on low heat perekalivayas, trying to avoid the boiling process. The degree of readiness of oil on the white haze or severe cracking.

 pilaf in Dushanbe
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Preparation zirvak pilaf

When the process is completed perekalivaniya oil in the cauldron add sliced ​​meat, onion rings, carrots. Carrot pilaf put twice smaller than rice, but almost equal to the amount of meat. All the ingredients are fried until golden in color. After 20-30 minutes zirvak added spices. Traditionally, it is a prepared mixture of equal parts of ajwain, red pepper, barberry. Thus on a pound of rice accounts for about 1, 5 teaspoon spice mixtures. Then zirvak add some salt and water was added to 500 g of rice half cup.
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Bookmark rice pilaf

Above, on the roasted mixture is laid out rice, which should not be confused with zirvak. It is enough to trample it with a spoon or skimmer. Then carefully dolivaetsya water so that the rice was covered by about 1, 5 cm. If the rice is not been previously soaked, the water can be taken a little more. Add salt. To figure has acquired a nice golden color, add the saffron infusion. Shortly before the end of cooking pilaf pierce a wooden stick in a few places, turn off the heat and allow to infuse afloat, covered, for 20 minutes.

This is a generalized way of cooking pilaf. We now consider the traditional and popular recipes Tajik cuisine.

 pilaf hodzhetinski
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Pilaf in Dushanbe

Take 400 grams of rice, 80-100 g of vegetable oil, 200 g onions, 400 g carrots, 4 g of barberry, and cumin, salt and pepper to your taste.

To prepare the stuffing will need: 450 g of lamb (you can use beef), 120 g onions, 4 boiled eggs, 60 grams of lard.


Mince meat and onions. Cooked minced pepper and salt. Prepare the masses to cut into flat cakes. They wrap shelled boiled eggs. Stuffing zaschipnut, fry until half cooked in lard. Heat the oil and sauté a little onion, diced. After that, add the carrots, shredded into strips and fry with onion, cover with water and let boil.

Then put the meat in a single layer, stuffed eggs, add pepper, salt, barberry, cumin, as well as pre-washed rice, which need to be aligned with a slotted spoon. When rice absorbed all the liquid, kettle tightly and let it brew afloat. When submitting pilaf is necessary to lay heaped on the plate, then put the top cut about 2-4 of the eggs in the minced meat and sprinkle with chopped herbs.
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Pilaf is hodzhetinski

The proportions of the products can be changed to your liking.

So, take 100 grams of vegetable oil, 400 grams of rice, 400 grams of carrots, 200 g onion, 4 g of barberry, 4 g cumin, salt and pepper to taste.

To prepare the stuffing will need: 450 g mutton, 1 egg, 120 g onion, 50 g of lard, 2 heads of garlic,

Preparation: soak the rice in salted warm water for 2 hours. To prepare zirvak fry the meat with half rings of onion and carrot.

Stuffing should be prepared the same way as for pilaf in Dushanbe. Add a raw egg. Then take grape leaves, wash out their first, and then scalded with boiling water. We make stuffed, the stuffing wrapped in grape leaves. These stuffed join into a ring with the help of a needle and thread (each stuffed cabbage pierce in the center). We immerse our ring of cabbage in zirvak, add half a cup of boiled water, salt, put the spices. On medium heat, continue to simmer for 15 minutes.

Finally it was the turn of rice. Zirvak add it to the dish and bring to readiness.

Recipe for a few labor-intensive, but if we learn to cook this dish, you will be able to please people close to us!

 Features pilaf in Tajik