Usuba
Omelet with milk and flour
A fluffy omelet made from whipped egg whites and yolks with milk and flour. The whites are whipped separately until stiff peaks form, then carefully folded into the yolk mixture. Cooked in butter under a lid without flipping. The result is an airy dish with a delicate texture.
- Total
- 20 min
- Standard serving
- 117.8 g
Ingredients
Total 5
Instructions
- 1
Step 1
Separate the eggs into whites and yolks in two separate chilled bowls.
- 2
Step 2
Beat the egg yolks with a mixer. Add milk at a ratio of half an eggshell per egg (for 5 eggs — 5 half eggshells of milk). Add the sifted flour and beat for several minutes until smooth.
- 3
Step 3
Salt the egg whites and beat with a mixer in one direction until stiff peaks form. Do not change the beating direction — the egg whites will collapse.
- 4
Step 4
Add the yolk mixture to the whites and carefully stir with a spoon in the same direction as you whisked the whites.
- 5
Step 5
Heat a skillet with butter over medium heat. Pour in the eggs, cover with a lid, and fry without flipping until cooked through. A foam will form on top — this is normal.
- 6
Step 6
Place the omelet on a plate with the more cooked side down. On the less cooked side, you can add fillings — mushrooms, vegetables, or herbs. Fold in half, cut into 4 pieces, and serve.
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