Usuba
Meat broth with omelet
A hearty first course featuring a delicate omelet prepared in a water bath. The omelet turns out fluffy and homogeneous, perfectly complementing hot broth. Suitable for everyday dining and festive menus.
- Total
- 60 min
- Standard serving
- 500.6 g
Ingredients
Total 5
Instructions
- 1
Step 1
Boil beef or chicken broth. For the omelette, crack eggs into a bowl, beat with a whisk until smooth so the whites and yolks mix well. Add salt to taste.
While continuing to whisk, pour in the cold milk. Stir until smooth and uniform consistency.
- 2
Step 2
Grease individual ramekins or a frying pan with butter. Pour the omelet mixture into the prepared dish.
Place the molds or pan in a large pan with hot water (water bath). Cover with a lid.
Cook the omelet until it thickens. In small molds this will take 10–15 minutes, in a large skillet — 30–40 minutes. The water should be close to boiling, but not boiling, so that the surface of the omelet is smooth.
- 3
Step 3
Let the finished omelet cool slightly (10–15 minutes). Remove it from the molds onto plates with hot broth.
If the omelet was cooked in a skillet, cut it into squares before serving.
- 4
Step 4
When serving, add fresh parsley leaves to the broth.
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