How often do we sometimes remember how good and fun we had in childhood. And those of us who attended a preschool institution remembered most of all the goodies that were prepared for us there.
So, I really want to cook for my children a lush, tasty, appetizing and golden omelette, just like in kindergarten.
Homemade omelet, like in kindergarten, is an easy, quick dish that is loved for its unique delicate taste. After all, even today’s omelet will remind us of the unforgotten taste of a cheerful childhood. If you don’t want to forget about the delicious kindergarten food, then we suggest you prepare a classic omelet recipe using preschool technology. We also suggest that you familiarize yourself with interesting and original recipes. We also want to debunk many years of myths about what an omelette should really look like, as one of the easiest, but at the same time, most difficult dishes to prepare.
So, we will tell you:
Myths of preparing an omelet, just like in kindergarten
Five secrets on how to cook a quick and tasty omelette.
A simple, classic recipe for making a golden-brown omelette.
Original recipes for making egg omelets with additional ingredients.
Myths of preparing an omelet, just like in kindergarten
1 myth. Height. Many people remember that on a plate in the garden the omelette towered like the Eiffel Tower. However, as stated in the specially documented menu of our Government, the omelette should not exceed four centimeters in height. Its official height is two or three centimeters.
2 myth. Flour and starch. A casserole will never be called a kindergarten omelet if you add flour or starch to it. An ordinary delicious, golden omelette, it’s just 4 ingredients - fresh milk, table salt, a few eggs and a piece of real butter (82.2% and above). By the way, we want to warn you that butter is almost the most important ingredient in an omelet from a kindergarten - velvety and height depends most on this product, and not on eggs, as many people think. You should also strictly monitor the ratio of fresh milk and chicken eggs. So, if you want to cook just one omelet, you will only need 1 egg and one hundred milliliters of milk.
3 myth. Cooking time. According to prescribed sanitary standards and rules, egg omelets should be cooked in the oven for no more than ten minutes, and then at high temperature. Those who think that an omelette should be baked for half an hour are wrong. An omelette is neither chicken nor fish. The correct omelet, like in kindergarten, is an omelet baked for ten minutes at two hundred degrees. Therefore, it is important not to “go too far” with the cooking time of the omelette, as it may even leak water and look too porous when cut. When cut, a correctly and competently prepared omelette should not have many pimples, but be homogeneous.
Let's sum it up! Taking into account all these myths, having heeded all our tricks for preparing a kindergarten omelette, we get a very tasty, and far from ordinary, instant dish. We get a whole culinary masterpiece that requires skill, patience, and, of course, perseverance from the hostesses!
Note to the hostess
There is an opinion that an omelet must be tall. But that's not true. As mentioned above, its height depends on the amount of omelette mass. Therefore, if you want a fluffy, tall omelette, use a small pan with high sides.
If you decide to cook an omelette with flour, do not add too much of it. 1 teaspoon per 1 egg is enough.
Did you end up with a low omelette? Dont be upset! Place the delicious filling in the middle and fold the omelette in half. Sprinkle with chopped herbs and safely serve.
Many housewives have never been able to find out the secret of a fluffy omelette “like in kindergarten.” Let me tell you how to cook an omelet in the oven so that it turns out exactly like the preschool cooks.
If you think that soda must be present in this recipe, you are mistaken. With milk and eggs you can achieve the expected result without the use of other additives. However, you should not expect that the omelette will grow several times in size in the oven and not fall off after removal from the oven. It will certainly grow a little, but will fall off a little. Although this will not prevent it from being tasty and beautiful. One of the secrets of a beautiful omelet is its small but tall shape. Then you will get a fluffy omelette in the oven.
Eggs – 5 pieces Milk – 250 ml Salt Green onions – 4-6 feathers
Before you start cooking, you must turn on the oven and set the temperature to 200°C. This omelette with milk in the oven is prepared similarly to a traditional omelette in a frying pan. Only in this case more milk is required than usual. You need to take 50 ml for each egg. So, beat the eggs into a deep bowl.
Mix them lightly with a whisk. In this case, there is no need to beat with a mixer. And in general, no one beats omelettes. All you have to do is stir.
Pour milk into the egg mixture. Stir and add salt. If desired, you can enrich the taste of the omelette with spices. So you can choose them according to your taste.
Add chopped green onions. The egg mass is ready to bake a delicious, fluffy omelette in the oven
Pour the eggs into the mold. It is convenient to use silicone molds because they do not need to be greased. You can cook the omelette in the oven in one large form or in portions in small ones. Bake the omelette for 25-30 minutes at 200 degrees
The readiness of a dish can be determined by looking at the surface. If there is no liquid on it, but there is a crust, then the dish is ready. This is what a finished omelette looks like. It is very tender and tasty.
We take it out of the mold and serve it on the table. Omelette goes great with fresh vegetables and herbs. Prepare a vegetable salad with a delicious dressing for the omelet. If you wish, you can diversify the omelette recipe in the oven by adding your favorite foods, for example, sausage, tomatoes, cheese.
And this is what it looks like in cross-section.
Today we will tell you how to prepare a dish from childhood at home - a fluffy omelette “like in kindergarten.” Anyone who visited the kindergarten will definitely understand what we are talking about! It’s hard to forget the unique taste of this tall and “airy” egg casserole, which was very different from an omelet cooked at home in a frying pan.
It's all about the proportions of the products - a large portion of milk was added to the kindergarten omelette, which is why it turned out so tender. The cooking method is also important here: instead of frying, the milk-egg mixture was baked in the oven. Now, knowing all the nuances of this dish, you can make an omelette “like in kindergarten” at home at any time, remembering this pleasant and incomparable taste!
Ingredients for 3 servings:
- eggs - 6 pcs.;
- salt - ½ teaspoon (or to taste);
- milk - 300 ml;
- butter (for greasing the mold) - about 5 g.
Five secrets for making a quick and delicious omelette
We bring to your attention 5 main secrets of how to cook an omelet from a happy childhood.
Always watch the proportions. An egg omelet, like in kindergarten, the same as in a happy and distant childhood, will always be tender. And all thanks to the addition of fresh cow's milk in a ratio of one to three, i.e. for 1 teaspoon of chicken eggs, according to the approved recipe for omelet, you will need to add three parts of milk (1:3).
The omelette is baked either in a deep glass form or in a cast iron deep frying pan. In other forms, for example, in a stainless steel or ceramic form, omelettes burn and heat unevenly.
Omelet dishes must be tall. After all, after the egg casserole has fallen, it still literally remains two centimeters higher than the initially filled level. There should be a lot of omelette mixture in the bowl, so the casserole will turn out much more fluffy and rosy. If you want to get a real kindergarten egg casserole, then try to fill out the form as much as possible.
Bake the omelette at 200 degrees. Then you will enjoy the completely fluffy shapes of the omelette and the indescribable taste.
While cooking an omelet, as in kindergarten, do not, under any circumstances, open the oven. The omelette may simply fall if it “feels” a sharp temperature change. And also, so that on the plate, after cooking, the omelette still retains its stable and fluffy shape for a long time, then immediately after the dish is baked, it should not be removed from the oven. It is better to turn off the oven and leave the omelette in it for up to seven minutes.
How to cook an omelet in a slow cooker
How to steam an omelette
School omelet - prepared by children
In order not to be distracted by unnecessary trifles, I prepare everything I need in advance: eggs, milk, butter, salt, baking dish, baby. Don’t forget to turn on the oven - it should be preheated to 200 degrees.
In our case, everything starts with the most difficult thing: I don’t know why, but the process of breaking eggs for my seven-year-old young lady seems like an incredible adventure. In her hands, the above-mentioned product turns into mush, makes her incredibly happy and leads to laughing hiccups. How many times have I repeated the same phrase “break, then open, not squeeze!”? I don’t know, but there were at least a thousand repetitions - that’s for sure! Nevertheless, the daughter stubbornly and gently taps the egg on the edge of the bowl, gets a small crack, and then, to extract the contents, squeezes everything in her palm and watches with ecstasy as the yolk, mixed with white, flows through her fingers. This is also an option, of course, the goal is achieved: the eggs are separated from the shell, but for some reason I still dream of teaching a child to break eggs correctly... in a different way. And I'm getting closer to it!
When the quest is completed, the child claps his hands happily: hurray, mom will finally leave behind her tedious instructions!
I hand the person a whisk and continue to teach: we work from the bottom up, the hand moves in a circle, drawing balls not at the bottom of the bowl, but as if on its walls. By the way, this process seems obvious to us, adults, but it is not so easy for a child to catch the desired movement.
While the Eldest is puffing away at turning the eggs into a homogeneous mass, the Younger is puzzled by the issue of greasing the baking dish with butter. The pitfall is obvious: if I get a little distracted, I’ll have to give Little Girl a new piece of butter to replace the missing previous one. We don't sleep, we stay alert!
Well, here, the yolks and whites are mixed (note - not whipped, but mixed), add salt.
And pour in the milk.
Mix again - simple and simple, just mix.
To the loud protests of the Younger, we select the uniform, and with the hands of the Elder (I hate it when my fingers are smeared with oil!) we correct the shortcomings.
And pour in the egg-milk mass.
Task completed, lesson learned!
We put the pan in the oven for half an hour and stomp on the marafet - get ready for breakfast. I have a shower, the girls have the process of combing the hare and dressing up the bear. Everything is important, who can argue?
And then breakfast arrives - that same omelette. School omelette. A few more times - and I’m sure the young ladies will cope without my help. Nice!
The omelet was prepared by first-grader Natasha and her mother Natalia.
How to make an omelet? Even a schoolboy can answer this question. But not every cook knows how to make an omelet in the oven like in kindergarten. With the exception of cooks in kindergarten, but they don’t share their recipes on the Internet.
My friend’s mother works as a cook in a kindergarten, and she kindly shared the recipe for an omelet with milk that they prepare for children. Everything turned out to be very simple: the main thing is the proportion of eggs and milk. No flour and no soda! An omelet in the oven, just like in kindergarten, really turns out the same as in the distant times of the USSR.
This is exactly the kind of omelet they gave us in kindergarten, pioneer camps and sanatoriums! Preparing an omelet like in kindergarten will not take you much time, and to get a fluffy omelet, you need to use exactly 10 eggs; for 5 eggs the omelet is no longer so fluffy.
Ingredients:
- 10 eggs
- 500 ml. milk
- 1 pinch of salt
- 50 gr. butter
How to cook an omelet in the oven like in kindergarten:
Mix the eggs with milk in a bowl, add salt and beat with a whisk or mixer.
Experienced chefs claim that this omelette needs to be beaten with a whisk, and not with a mixer, otherwise the omelette in the oven will not turn out like in kindergarten. I can object: nothing like that! I always beat with a mixer, because I don’t have a whisk, and it takes a long time to beat 10 eggs with a fork. The omelette comes out with a bang every time, as you can see in the photo.
Grease the baking dish with butter.
Pour the egg-milk mixture into the mold and place in an oven preheated to 180 degrees for 20-30 minutes.
After 20 minutes the omelette will begin to set and rise.
We wait until it is completely browned and check that the middle is also dense and “not trembling” - that means our omelet in the oven is ready, just like in kindergarten.
Take a piece of butter and grease the finished omelette.
When the omelette cools, it will fall off, but if you eat it right away, you can enjoy a fluffy and airy omelette, just like in kindergarten.
When entering a store, sometimes your eyes widen at the abundance and variety of products offered. On the shelves there are many delicacies and delicacies that are now quite accessible to the average buyer.
But sometimes you crave not a new dish, but a well-forgotten old dish that you loved to eat when you were a child. And for me, one of these dishes is an omelet like in kindergarten. It is completely different from the one we fry in a frying pan in the morning, but rather something between an omelet and an airy casserole. One of the secrets to creating such a culinary miracle is precisely the use of an oven rather than a frying pan.
A fluffy, porous, tender and very tasty omelette can be easily prepared in the oven just like in a kindergarten. I was once sure that flour, soda or baking powder must be added to such a dish to create the desired porous structure, and the procedure for beating the egg mass here is especially thorough and intense.
However, in fact, the cooking method turned out to be the simplest. Surprised by this, I decided to try to make my own treasured dish from childhood. It worked the first time. Later, I cooked omelet all the time, and it always turned out successful. The dish consists of only four ingredients, the proportions of which must be observed to obtain the desired result.
A simple, classic recipe for making a golden omelette
What should I do and how so that my mother can serve her beloved children an omelette as lush and golden as in kindergarten? To prepare it, you must purchase fresh milk, preferably high-fat milk, real butter. There is no need to add soda, powder or yeast to the omelette, the whole point is that the dish becomes fluffy only when all proportions are fully observed. So, a delicious kindergarten omelet contains almost one and a half times more milk than eggs, which is why we end up with a thick dish, porous and airy.
Ingredients:
- six eggs;
- one and a half glasses of fresh milk;
- thirty grams of butter (fat content 82.2% or higher);
- salt.
How to cook an omelette:
Traditionally, we separate the yolks from the whites. In a separate bowl, mix the yolks with milk to form a characteristic homogeneous mass. Add salt and mix again.
Beat the whites with a whisk or mixer in another bowl. How to get a white, strong foam from the whites, gradually introduce them into the yolks with milk, mix carefully.
Take a special form to bake a kindergarten omelet in, grease it all with oil. Then pour in the omelette and bake it in an oven preheated to two hundred degrees. Remember that the egg omelet should be baked for 10 minutes; you should not open the oven at all.
Important! Do not overdo it with butter when greasing the casserole dish. Extra pieces of this ingredient simply will not allow the omelette to become airy and rise properly. Cooks advise sprinkling the sides of the pan with regular bread crumbs, thanks to which the omelette, like in a happy childhood, becomes incredibly tasty and airy.
Secrets and myths of cooking an airy omelet
- The omelette we tried as children has a velvety texture
.
Its secret is that only butter
. Under no circumstances should you replace it with vegetable oils, otherwise instead of a fluffy dish you will end up flat, like in a frying pan. - A “correct” omelette
should have a dense structure and few holes. To do this, pay attention to the baking time. Do not try to keep it in the oven for up to 30 minutes, otherwise the structure will become porous and a lot of liquid will appear. - There are myths about the height of the omelette
. Some housewives try to add soda or flour to make it extra fluffy. In fact, according to the standards, the height of an airy omelette should not exceed 4 cm. No additional ingredients other than those indicated in the recipe are used by cooks in kindergartens.
Original recipes for making egg omelets with additional ingredients
Simple, traditional, and easy, this kindergarten egg omelet becomes even more nutritious if you spice it up a little and add some healthy toppings. You can add any suitable ingredient to the usual recipe for a kindergarten egg omelet with milk and butter - smoked sausage, chicken, tomatoes, hard cheese, and even seafood. By correctly and competently observing the proportions and adding ingredients according to the recipe, you can get a tasty, tender and healthy dish - an omelet like in kindergarten.
How to cook an omelet with milk
Ingredients:
- eggs – 4 pcs;
- milk – 120 grams;
- salt – 1/4 teaspoon;
- butter – 40 grams.
Tools:
- container with high sides – 1 piece;
- whisk or fork – 1 piece;
Recipe for omelet with milk for 2 servings (300 grams):
- Take a bowl with high sides and carefully break all 4 eggs into it.
- Add salt and start whisking with a whisk or fork until smooth. Eggs beaten until thick foam will make the dish more fluffy.
- Pour milk into the egg mixture and mix.
- Melt the butter in a hot frying pan and pour in the resulting egg mixture.
- Fry over low heat for 5-7 minutes. Omelette usually burns in thin-bottomed pans because the heat from the burner passes through the bottom too quickly and turns it into a burnt mess.
- After the mass has almost completely thickened around the edges, cover the frying pan with a lid and turn off the stove.
- Let stand covered for another 15 minutes. During this time, it will completely thicken and finally cook, without burning on the bottom.
- Place the dish on plates with a long plastic spatula and serve.
With milk
Omelet with tomatoes, boiled, smoked sausages and ham
Ingredients:
- four eggs;
- a tablespoon of butter;
- three tbsp. spoons of vegetable oil
- sixty grams of ham, boiled and smoked sausage;
- one red tomato and one small onion;
- a glass (200 g) of fresh milk;
- salt.
How to cook an omelette:
Mix the eggs with a whisk with milk to form a homogeneous mass, then add a little salt.
Cut sausages and ham into equal cubes. After washing, fresh tomatoes are also cut into cubes, and the onion is better into small rings. Then fry the onion in a frying pan preheated with oil, then add the tomatoes and stir. As soon as the tomatoes have released their juice, add all the sausage to them and simmer for literally ten minutes.
Next, place the vegetables with sausages and ham in the omelette container, pour in the egg and milk mixture. Bake the egg and sausage casserole in the oven for ten minutes, or better yet fifteen, at 200 degrees. If the baby egg omelet is well browned on top, it means it is completely ready.
Egg omelet in the microwave with hard cheese
Appetizing, airy, and, most importantly, incomparably tasty egg omelet, exactly the same as we loved to eat in kindergarten, today you can also cook it in the microwave without any problems. Please note that this recipe does not contain butter, so it is perfect for women on a diet.
Important! There is no need to completely fill the mold with the egg mass, since the casserole will already rise well and high. In addition, when preparing an omelet, you should not open the door, it may settle.
Ingredients:
- three chicken eggs;
- half a glass of milk;
- fifty grams of hard cheese;
- table salt;
- any greens.
How to cook an omelette:
In a separate bowl, mix the chicken eggs. Pour in the milk, then stir and add a little salt. Pour the milk and eggs into a bowl that we will place in the microwave. Bake in the microwave for about fifteen minutes (at a power of 200 W). Sprinkle the finished egg omelet with grated cheese and sprinkle with herbs on top.
Lush omelette in the oven with sausage
Using the basic recipe, you can diversify the dish under discussion by adding ham, sausage, vegetables or combinations thereof.
To make a tasty and aromatic omelette with sausage, prepare:
a quarter liter of milk; 5 eggs; 200 g ham or sausage; dill and salt to taste.
Progress.
In a bowl, whisk the milk and eggs without whisking.
Add salt, maybe a little pepper, as well as finely chopped dill. Cut the sausage into cubes and place on a greased baking sheet. It is important that the mixture is not poured to the brim - the omelette will rise. The oven must be preheated to 200 degrees. Bake the omelet for about half an hour, then let it rest a little in the oven. Any sausage is suitable for this dish, but the most flavorful breakfast will be with raw smoked or ham.
Omelette with mussels and octopus in a frying pan
So that your schoolchild, along with a tasty and satisfying breakfast, receives another portion of useful and valuable microelements for the body, which are very abundant in seafood, we recommend preparing an omelet as in kindergarten with the addition of mussel meat and octopus tentacles. It is these seafood that contain a huge amount of essential acids and Omega 3 – fatty acids that are essential for the diet. And mussel meat also contains ¼ vitamin E, which is designed to strengthen the immune system, especially in the spring, and restore metabolism.
Ingredients:
- three eggs;
- three quarters of a glass of fresh milk;
- one hundred grams of peeled mussels and octopus tentacles;
- three tablespoons of olive oil;
- salt.
Original recipes
With sausage and tomatoes
It’s not forbidden to diversify a classic omelette with fillings, just like in childhood: it will be even healthier and tastier. Adding sausage, meat, vegetables and other products to the recipe for an omelet with milk and egg, as in kindergarten, if the correct proportions are observed, will not affect the splendor of the dish.
- eggs - 4 pieces;
- butter - 1 tbsp. l.;
- vegetable oil - 3 tbsp. l.;
- boiled sausage - 60 g;
- smoked sausage - 60 g;
- ham - 60 g;
- tomato - 1 piece;
- milk - 1 glass;
- onion - 1 piece;
- salt.
- Mix eggs with milk and salt until smooth.
- Cut each type of sausage, tomato into small cubes, and onion into half rings.
- Place the onion in a frying pan and fry in vegetable oil until the color changes. Add the tomato and wait until it releases its juice, then add all types of sausage to the vegetables. Simmer for 7-10 minutes.
- Grease a baking dish with butter and, after transferring the vegetables into it, fill it with the egg mixture. Place in the oven for half an hour at a temperature of 200-220°. Once the top of the casserole begins to brown, it is ready.
An omelet with sausage, like in childhood, can be prepared not only for breakfast, but also for lunch - as an appetizing and satisfying second course. You can also diversify the recipe for a lush omelet like in kindergarten with mushroom, fish, cheese filling, and also turn the dish into a dessert by adding sweet ingredients to the omelet mass: sugar, orange zest, dried fruits, vanillin.
Despite the obvious benefits of omelettes, scientists do not recommend eating chicken egg dishes for people suffering from carbohydrate metabolism disorders, hypertension and diabetes mellitus more than once a week.
With seafood in a frying pan
An omelet with the addition of seafood will become a valuable source of iodine, proteins, rare trace elements (selenium, taurine), essential acids (lysine, arginine), as well as Omega 3 fatty acids, which allows its use in sports or dietary nutrition. Mussel meat contains a quarter of the daily requirement of vitamin E, which is responsible for strengthening the immune system and restoring metabolism, being an excellent prevention of oncology.
- eggs - 3 pieces;
- milk - ¾ cup;
- mussels - 100 g;
- octopus tentacles - 100 g;
- olive oil - 3 tablespoons;
- salt.
- Fry seafood in a frying pan with oil until cooked.
- Mix milk, eggs and salt in a separate container.
- Pour the omelette mixture over the seafood and cover with a lid and cook over low heat for 4-5 minutes. Ready!
If the seafood is frozen, it must be thawed in a dry frying pan and fried after the excess liquid has evaporated. The kindergarten omelet recipe in a frying pan is adapted to cooking on the stove, but it is better to achieve the maximum height of the dish by baking it in the oven.
With cheese in the microwave
It’s easy and quick to cook an omelette in the microwave like when you were a child, and thanks to the absence of oil in its composition, the dish can be called dietary. Considering that the omelette will rise during baking, you should not fill the mold with egg mass more than 2/3. If you do not open the microwave doors during cooking, the casserole will not settle.
- eggs - 3 pieces;
- hard cheese - 50 g;
- milk - ½ cup;
- greens, salt.
- Mix eggs with milk, add salt.
- Place the container with the omelette mixture in the microwave and bake, covered, at 200 W for fifteen minutes.
- Season the finished dish with cheese (grated) and herbs.
Microwave casserole is an excellent option for baby food, especially if you add vegetables to it: boiled zucchini, carrots, broccoli, bell peppers. Some housewives add flour and semolina to the recipe, believing that this will make the dish higher, but the traditional omelette, as in childhood, is not combined with flour. For greater density, cooks recommend replacing the milk in the recipe with mayonnaise or sour cream (3-4 tablespoons).
To prepare a fluffy omelet like in kindergarten, use the advice of Soviet culinary specialists. To the universal joy of children and adults, you can serve this rosy and fluffy egg casserole for breakfast and lunch: in any case, it will be both healthy and tasty.
