Omelette in a glass
4 servings
10 minutes
Omelet in a glass is an elegant and unusual dish of French cuisine that embodies the simplicity and sophistication of gastronomic art. It emerged from the desire for convenience and originality in presenting familiar dishes. The delicate texture of the omelet, cooked in a water bath, retains its fluffiness and juiciness, while butter gives it a rich, deep flavor. This omelet can be complemented with fillings of vegetables, mushrooms, or meat, creating endless variations for breakfast or a light dinner. It is perfect for those who appreciate culinary experiments and unusual presentation — right in the glass. The ease of preparation makes it accessible even for beginners, while its softness and tenderness make it a favorite dish for the whole family.
1
If you use fish, meat, chicken, vegetables, or mushrooms, the filling should be prepared in advance (fried, stewed, boiled, etc.). Cut into small pieces.
2
Whisk eggs, milk, and salt well with a fork (or beat with a mixer), then add the chopped filling.
- Chicken egg: 2 pieces
- Milk: 30 ml
3
Take two glasses with thick walls. Place the prepared mixture into the glasses.
4
Place glasses in a pot, you can put a napkin at the bottom (then place the glasses on it), fill with water to the level of the omelet. Not more, otherwise, when it boils, the glass may tip over (tested).
5
Cover the pot with a lid and bring the water to a boil over medium heat. Once boiling, reduce the heat.
6
Cook for about 10 minutes on high heat — the omelet in the glass will rise.
7
Take the hot omelet out of the water, put butter in a glass (can sprinkle with herbs).
- Butter: 15 g