Lush omelette with butter in a water bath
4 servings
45 minutes
Fluffy omelet with butter in a water bath is a true gastronomic delight inspired by the refinement of French cuisine. This tender and airy omelet is prepared using gentle heat, preserving the softness of the egg texture without forming a browned crust. The addition of butter gives the dish a velvety flavor with light creamy notes. This dish is perfect for a morning breakfast or light dinner, and its sophistication makes it worthy even for the most demanding gourmets. Historically, the water bath was used to prepare delicate egg dishes in traditional French cooking, achieving perfect texture. The omelet is served hot and can be complemented with fresh herbs or soft cheese for a harmonious flavor combination.
1
Preheat the oven to 200 degrees.
2
Mix the eggs well with salt and milk using a fork (no need to whisk).
- Chicken egg: 5 piece
- Milk: 1 glass
- Salt: 0.5 teaspoon
3
Grease a glass dish or two portions with butter, pour in the milk-egg mixture.
- Butter: 50 g
4
Place the mold in a metal form with high edges and pour water into it — the water should reach the middle of the glass mold.
5
Send this structure to the oven for 30 minutes.
6
After 30 minutes, remove the structure: take the glass mold out of the water mold, place small pieces of butter on the surface of the omelet, and put it in the oven for 5 minutes - this way, the omelet will not have a browned crust.
- Butter: 50 g