Light airy omelette with goat's milk
2 servings
25 minutes
A light airy omelet made with goat's milk is a delicate dish of Russian cuisine that embodies simplicity and sophistication. Goat's milk gives the omelet a special velvety texture and a light creamy note, while intense whisking of the eggs makes it porous and airy. Unlike the classic frying method, this omelet is cooked in boiling water, which helps retain its softness and avoid excess fat. It is best served with aromatic herbs that enhance the freshness of the flavor. Historically, such cooking methods were found in Russian villages where natural products and simple yet refined processing methods were valued. This omelet is perfect for a morning breakfast or a light dinner, delighting with its tender taste and unusual cooking method.
1
Break the eggs into a deep container.
- Chicken egg: 3 pieces
2
Whip vigorously with a mixer until stable foam forms.
3
Add salt. Pour in milk. Whip again.
- Salt: to taste
- Goat milk: 0.5 l
4
Pour the liquid into a double bag.
5
Tie tightly.
6
Drop into boiling water. Boil for about 20 minutes.
7
Carefully cut the bag and transfer to a plate.
8
Serve with greens.