Light boiled omelette

3 servings

30 minutes

Light boiled omelet is a refined and delicate version of the classic dish prepared in an unusual way. The roots of this omelet trace back to European cuisine, where the lightness of texture and delicacy of flavor are valued. Eggs whipped with milk create an airy structure, and cooking in bags preserves their softness and juiciness. This cooking method makes the dish particularly convenient for dietary nutrition since there is no frying in oil. The omelet turns out incredibly tender with subtle creamy notes, perfect for a morning breakfast or light dinner. It can be complemented with herbs, cheese, or vegetables, turning it into a true culinary masterpiece. Simplicity, originality, and healthiness make this recipe a great choice for those who appreciate taste and health.

Energy value per serving

• Calories: 136.3
• Proteins: 10.7g
• Fats: 9.3g
• Carbohydrates: 1.4g

Ingredients

• Chicken egg: 4 pc
• Milk: 50 ml
• Salt: pinch

Cooking steps

1. Put a pot of water to boil.

2. At this time, beat the eggs with salt using a mixer until frothy.

   Required ingredients:

   • Chicken egg: 4 pieces
   • Salt:  pinch

3. Add milk and whip again.

   Required ingredients:

   • Milk: 50 ml

4. Pour the contents into baking bags (I used 2 plastic bags), tie them up, leaving a little air inside.

5. Submerge in boiling water without covering, leave for 30 minutes (without stirring or flipping the bag)

6. After 30 minutes, take the ready omelet out of the bag and cut it. (It doesn't stick, comes out easily). Enjoy your meal!