How to cook an omelette in a water bath. Steam omelette recipe

Many people wonder how to cook a steam omelette if there is no multicooker or double boiler? The answer is obvious - in a water bath. offers a recipe for making steamed omelettes without a steamer. The dish looks original and your kids will definitely like it. After all, they often make such Easter cakes themselves while playing in the sandbox with molds in the summer.

Let's look at all the intricacies of baking steamed eggs. Steamed egg omelet is a nutritious dish recommended for dieters and children. It is fed to children from the age of one year old, and is included in the diet of people with diseases of the gastrointestinal tract: gastritis, pancreatitis. In such an omelet, useful substances are preserved as much as possible - vitamins A, D, E, group B, folic acid, lutein, lysine and others.

In addition, steamed omelette is good because it does not contain carcinogens, an abundance of calories, etc. Thanks to this, the dish is suitable for people with diseases of the cardiovascular system, obesity and in the fight against premature aging. And since the calorie content of a steam omelet is only 136 kcal and it contains complete protein, nutritionists include it in the morning and afternoon menu of protein diets for weight loss. So, how to cook an omelette, step-by-step recipe with photos.

You will need products:

Eggs – 2 pieces

Sour cream – 2 teaspoons

Drinking water – 2 tablespoons

Salt - a pinch

Refined vegetable oil - for greasing molds

To prepare a steamed diet omelette:

1. First, beat the eggs into a deep container.

2. Add sour cream, salt and drinking water. Sour cream and water can be replaced with 4 tablespoons of milk or. If you are preparing a dish for small children, it is better not to use salt.

3. Whisk the egg mixture until smooth.

Cooking a steamed omelette: subtleties and recipes for a dietary dish

Steam omelet is a dish recommended for children's and diet food. It is often used when feeding children over one year of age, as well as in the diet of people with chronic diseases of the gastrointestinal tract - pancreatitis, gastritis, stomach ulcers.

It is in a steamed omelet that all the beneficial substances of an egg dish are maximally preserved - vitamins B, A, D, E, lutein, lysine, arginine, aspartic, folic acid and others.

The steam product does not contain carcinogens, waste, or an abundance of cholesterol and calories, making the dish suitable for the prevention of obesity, premature aging and diseases of the cardiovascular system in people over 45 years of age. Being the basis of proper nutrition, omelet is often present in protein diets for weight loss.

Milk can be replaced with chicken broth or boiled water. This is most relevant for people suffering from milk protein intolerance.
Add seasonings to the dish already on the plate. If you generously sprinkle an omelette with spices before cooking, hot steam will neutralize most of them, which will lead to a loss of its taste.
For a strict diet, prepare a protein omelet. A dish of whipped egg whites will provide a more gentle meal during the active phase of a weight loss diet and during acute pancreatitis.
When baking in a double boiler, monitor the liquid level. In a unit without a water level indicator, it is necessary to check its presence every twenty minutes. It is recommended to do the same when preparing a dish in a water bath.

The calorie content of a steam omelette is 136 kcal, thanks to which nutritionists welcome the inclusion of the dish in the diet of those losing weight as a morning and afternoon meal.

In a steamer

Classic recipe

The recipe for an omelette in a steamer can be called a classic: it is in it that a light and airy steamed omelette is traditionally prepared. It is not customary to include fried sausage, ham and spicy cheese in a dietary dish, but low-fat cottage cheese and steamed carrots would be appropriate. When cooking scrambled eggs in a double boiler, omit the milk from the recipe.

eggs - 3 pieces;
milk - half a glass;
salt.

Mix eggs with salt and milk.
Pour the mixture into a greased bowl and, lowering it into the unit, bake for twenty minutes.

How to cook a steam omelette without a steamer? Organize a water bath: pour water (up to half) into a container with a thick bottom and, placing a bowl with the egg mass in it, simmer over low heat for 25-35 minutes with the lid closed. It is better to take a metal omelet mold and pre-grease it with oil. Important: the bottom of the bowl should touch the surface of the water, and not sink into it.

A steamed omelette without a steamer turns out fluffy and tender due to the uniform heating of the dish, and thanks to the exposure to low temperatures (no more than 100°C), all beneficial substances will retain their properties.

It’s easy to prepare a steam omelette using a plastic bag: pour the omelette mixture into it and, carefully tying it, place it in a pan of boiling water. Cook the omelette over low heat for 15 minutes, then cut the bag and serve the dish.

With meat

The recipe for a steam omelette with meat cannot be supplemented with minced or finely chopped onion and breadcrumbs. Without losing the taste of the dish, beef can be replaced with boiled chicken breast or lean pork.

eggs - 4 pieces;
beef - 200 g;
milk - half a glass;
butter - a teaspoon;
spices, salt.

Boil the meat and grind in a blender.
Mix spices, salt, eggs, milk.
Pour a third of the omelette mixture into the steamer bowl and bake for 10 minutes until set.
Mix another third of the mixture with the meat and pour into the first layer. Cook for another 10 minutes.
Pour the remaining mixture over the mixture and bake for another 10 minutes until done. The omelette is ready to serve.

The result is a hearty and delicate puff omelette with meat, which can be served for lunch as a second course. If time is short, all the ingredients can be mixed and baked in one layer - it will be appetizing, but less elegant. To cook a steamed omelette in a multicooker, use the “Baking” or “Multicook” mode with the cooking time specified in the recipe.

In a slow cooker

Thanks to the “Steam” mode, a steam omelette in a multicooker turns out no less airy and tasty than in a water bath. For cooking you will need food, a mold (smaller in size than the bowl of the unit), and a grill for steaming. The shape can be metal, ceramic, plastic or glass. There is no need to cover it with a lid while cooking. To prepare a steamed protein omelet in a slow cooker, you will need 2 times more eggs: separate the whites from the yolks and beat them with a dairy product (kefir, cream, milk), cook as in the recipe.

eggs - 3 pieces;
salt - a pinch;
milk - half a glass;
tomato - 1 piece;
butter - 1 teaspoon.

Cut the tomato into small cubes.
Bring eggs with salt and milk until smooth. Add the tomato and stir again.
Grease the pan with a thin layer of butter.
Pour a glass of water into the multicooker bowl, place a wire rack and a mold with the omelette mixture inside.
Bake in the “Steam” mode for 20 minutes. After the pan has cooled, turn it upside down and, with light shaking movements, place the omelette on a plate.

If the dish seems too pale, garnish it with green peas and fresh herbs. You can also add vegetables, mushrooms and boiled meat to a diet omelet in a slow cooker. If there is no “Steam” mode in the multicooker, it can be replaced with the “Stewing” or “Baking” mode with the same cooking time.

To cook steamed eggs in a slow cooker, beat the eggs into a mold, add salt and, without mixing them with each other, place them in the unit for 7-10 minutes.

Now you know how to cook a steamed omelette - you can use a double boiler, a slow cooker, or a water bath - in any case, the dish will be appetizing, tender and dietary. Taking note of recipes for steamed dishes, it is always easy to feed your family healthy and tasty.

Choosing a baby stroller is a difficult task. A good model should have high-quality upholstery, wheels with high cross-country ability, reliable shock absorption, and a good protective hood. If this is a walking model, then attention should also be paid to the seat belts and protective visor.

What flowers are in trend today, why an even number of flowers is not bad and how to create a bright bouquet, says the owner of the Tsvetaeva workshop, Natalya Rodikova.

One of the most exciting topics for any woman is, without a doubt, her appearance. The feeling of one’s own attractiveness and femininity consists of many factors, but one of the main ones is the condition of our body.

The benefits and harms of bread. Should they be included in the diet? Which ones are good for losing weight, and which ones should be avoided. Calorie content and composition of a healthy snack, selection and storage.

What is plus size fashion, how to accept and love yourself, when you need to lose weight and why a woman should decorate herself. Blogger and “sweet-thighed” model Elizaveta Sokolova talks about the lives of chic women.

Steamed dishes are the basis of dietary nutrition. A steamed omelet is a win-win option for breakfast. The steam treatment method preserves the vitamins, taste, and color of the ingredients. Food cooks evenly without burning or drying out. You save time because the food does not need to be turned over or stirred. Those who love healthy eating, are on a diet, and want to diversify their daily menu should learn how to cook a steam omelet. Steaming reveals many shades of taste and aroma and requires much less salt and spices than boiling and stewing.

Steamed omelette recipes

This dish is a space for culinary creativity. Mix eggs with milk, cream, yogurt, broth or water, add your favorite ingredients. Vegetables, meat, cheese, ham, and fish go well with eggs. You can even make an airy dessert from the egg mixture by adding nuts, fruits and sugar. Having learned how to cook regular and protein steamed omelettes, you can surprise your loved ones with a variety of options for breakfast or dinner.

In a water bath

Time: 25 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 97 kcal/100 g.
Purpose: for breakfast, lunch, for children.
Cuisine: French.
Difficulty: easy.

A classic omelette prepared in a water bath according to a simple recipe is light, tender, rich in B vitamins and folic acid. The low-calorie dish is suitable for dieters and children over one year of age. An omelet is prepared from a minimum set of ingredients, does not require special kitchen equipment, and can be served for breakfast, lunch or dinner.

Ingredients:

egg – 5 pcs.;
milk – 200 g;
salt - a pinch;
olive oil – 1 tbsp. l.

Cooking method:

Beat eggs with olive oil and salt in a bowl, jar or small saucepan.
Pour in the milk in a thin stream.
Line the bottom of a large-capacity pan with a cloth or silicone mat, place a container with the egg mixture, and fill with water, which should reach the middle of the bowl with the omelette.
Steam the omelette in a saucepan, covered, in slowly simmering water for 25 minutes.

In a slow cooker

Time: 20 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 89 kcal/100 g.
Cuisine: French.
Difficulty: easy.

Cooking a protein omelet in a slow cooker is quick and easy. The dish is made without yolks, so it does not contain cholesterol. Suitable for people with cardiovascular diseases, pancreatitis, gastritis, stomach ulcers, included in protein diets for athletes, recommended by nutritionists to bring weight back to normal. The consistency of the finished omelet from the multicooker is airy and porous, and the taste is delicate, which children will definitely like. Pairs perfectly with steamed zucchini and fresh lettuce.

Ingredients:

egg – 4 pcs.;
skim milk – 100 g;
sour cream – 1 tbsp. l.;
butter – 20 g;
salt – 2 pinches;
dill, parsley, lettuce - 1 bunch each;
small zucchini or zucchini - 1 pc.

Cooking method:

Separate the whites from the yolks.
Combine the whites with sour cream, gradually pour in the milk, beat until thick foam until the lumps disappear.
Pour the protein mixture into a greased multicooker pan.
Set the “Steam” mode and cook for 7–10 minutes.
Peel the zucchini, cut lengthwise into thin slices, add salt and pepper. Steam for a quarter of an hour.
Serve on top of lettuce leaves and sprinkle with chopped herbs.

In a steamer

Time: 45 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 138.4 kcal/100 g.
Cuisine: Greek.
Difficulty: medium.

Do you want to treat yourself and your loved ones to an unusual, tasty and satisfying lunch, but don’t know how to make it healthy? Steam a Greek island omelette with olives, soft cheese and lemon juice. With the same ingredients you will get an excellent steamed protein omelette if you separate the yolks from the whites at the beginning of cooking.

Ingredients:

egg – 5 pcs.;
natural yogurt – 120 g;
Feta cheese – 40 g;
cherry – 5 pcs.;
sweet pepper – 1 pc.;
spinach – bunch;
basil - a bunch;
leek - 1 stalk;
pitted olives - a handful;
lemon juice – 1 tbsp. l.;
soy sauce – 1 tbsp. l.;
olive oil – 1 tbsp. l.;
salt, black and white pepper, paprika - a pinch.

Cooking method:

Cut cherry tomatoes in half.
Cut the olives into thin slices.
Chop the cheese and pepper into cubes.
Finely chop the basil, spinach, and leeks.
Simmer the greens, olives and peppers with water over low heat for 10 minutes.
Combine eggs or just whites with yogurt, lemon juice, soy sauce, salt, paprika, white and black pepper and beat lightly.
In a greased form, place layers of herbs with olives, tomatoes, cheese, pour in eggs.

Protein omelet in the oven

Time: 50 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 101.8 per 100 g.
Purpose: for lunch, dinner, holiday table.
Cuisine: Italian.
Difficulty: medium.

A protein omelet baked with vegetables in the oven is a storehouse of vitamins and minerals. If you don't like a crispy crust, omit the cheese from the recipe. Thanks to bright, colorful vegetables, the casserole will not only be delicious, but will also look very beautiful. Children who find it difficult to feed vegetables will not ignore this healthy dish if it is baked in muffin tins.

Ingredients:

eggs – 8 pcs.;
milk – 300 g;
broccoli – 150 g;
Brussels sprouts – 200 g;
frozen green peas – 150 g;
onion – 1 pc.;
red and green sweet peppers – 1 pc.;
carrots – 1 pc.;
hard cheese – 50 g;
cilantro - a bunch;
olive oil – 3 tbsp. l.;
salt – 3 pinches;
ground black pepper - a pinch.

Cooking method:

Cut the onion into half rings, carrots into circles.
Place the vegetables in a heated frying pan with olive oil, after 10 minutes add green peas, simmer covered for 5 minutes.
Separate the broccoli into florets, cut the Brussels sprouts into halves, and cut the pepper into cubes. Combine with the rest of the vegetables in the pan, simmer everything together for another 5-7 minutes.
Beat the egg whites until the foam thickens and doubles in volume, add milk, salt, pepper, and beat well again.
Grease the pan with olive oil, lay out the vegetables, fill with the protein-milk mixture, sprinkle with chopped herbs and grated cheese.
Bake in a preheated oven at 190 degrees for 20–25 minutes.

Vegetable dietary

Time: 25 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 128 kcal/100 g.
Purpose: for breakfast, diet.
Cuisine: European.
Difficulty: medium.

Diet omelette is easily digestible, gives a feeling of fullness, and does not harm the figure. Vegetables are rich in vitamins, minerals and fiber, are a source of antioxidants, and keep the entire body in good shape. Natural yogurt will not add fat, but will leave a delicate creamy aftertaste. Prepare this omelet for breakfast or lunch, and you will be guaranteed a boost of energy and positive emotions for the whole day. Serve hot with whole grain bread.

Ingredients:

eggs – 4 pcs.;
natural yogurt – 100 g;
zucchini – 200 g;
carrots – 1 pc.;
bell pepper – 1 pc.;
salt - a pinch;
dill, parsley, basil - one bunch each;
vegetable oil – 1 tbsp. l.

Cooking method:

Cut the zucchini, carrots and peppers into cubes, add salt and oil.
Place the vegetables in the rice bowl of a steamer and steam for 10 minutes.
Separate the yolks from the whites, thoroughly grind the yolks with salt. Separately, beat the whites into a thick foam, add yogurt. Mix the whites and yolks. Pour the mixture over the vegetables.
Within half an hour, the diet lunch will be ready. Before serving, add chopped herbs.

Children's omelette in a slow cooker

Time: 25 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 127.5 kcal/100 g.
Purpose: for breakfast, dessert.
Cuisine: European.
Difficulty: easy.

Children's favorite sweet desserts can be not only tasty, but also healthy. Both qualities combine perfectly in a steamed apple omelette. You can diversify the children's menu with an airy, delicate delicacy as soon as eggs are introduced into the child's diet. When cooking for adults or older children, add a little grated ginger and a pinch of cinnamon to the apples while frying.

Ingredients:

egg – 3 pcs.;
milk – 75 g;
apples – 1 pc.;
carrots – 1 pc.;
butter – 10 g;
sugar – 2 tsp;
corn flour - half a teaspoon;
vanilla sugar – 5 g;
salt - a pinch;
powdered sugar – 1 tbsp. l.

Cooking method:

Peel the apples, remove the core and cut into small cubes, grate the carrots on a coarse grater.
Heat a frying pan with a thick bottom, melt the butter, lightly fry the apples and carrots mixed with sugar.
Beat eggs with salt and vanilla sugar until foamy, pour in milk in a thin stream, mix gently from bottom to top.
Grease a bowl with butter, add apples and carrots, and fill with egg mixture.
Set the multicooker to “Steam” mode and cook for a quarter of an hour.
Remove the finished dessert using a wire rack, place on a plate and sprinkle with powdered sugar.

With mushrooms

Time: 50 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 67 kcal/100g.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

A steamed egg white omelette goes well with mushrooms and poultry fillet. A hearty but light dish suitable for lunch or dinner. For cooking in a steamer, use only champignons. If you want to get an omelette with wild mushrooms, be sure to pre-heat them: boil them for a quarter of an hour after boiling. Boiled mushrooms can be fried with onions for 5-7 minutes.

Ingredients:

egg – 5 pcs.;
cream – 4 tbsp. l.;
turkey, guinea fowl or chicken fillet - 1 breast;
fresh champignons – 5 pcs.;
frozen peas – 2 tbsp. l.;
salt – 2 pinches;
pepper, Provencal herbs - a pinch.

Cooking method:

Wash the fillet, dry, rub with pepper, Provençal herbs, and a pinch of salt. Cut into thin strips.
Finely chop the champignons. Steam the bird in a colander or on a steamer rack for a quarter of an hour.
Mix cream, egg whites and salt until smooth.
Grease the bowl with oil, add mushrooms and meat, add peas and whipped egg white mixture.
Steam for 25 minutes.

Time: 40 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 118.3 kcal/100 g.
Purpose: for breakfast, dinner.
Cuisine: Italian.
Difficulty: easy.

Tomatoes and cheese are a classic combination in Italian cuisine; it is used not only in pizza, but also in appetizers, sandwiches, main dishes and soups. Add any cheese other than mozzarella to the egg and tomato mixture, otherwise it will be too watery. An omelette with tomatoes and cheese is low-calorie but nutritious, suitable for breakfast or dinner, and a mixture of Italian herbs will fill the dish with aromas and nutrients.

Ingredients:

eggs – 4 pcs.;
milk – 100 g;
cherry tomatoes – 200 g;
cheese – 60 g;
ham – 150 g;
salt - a pinch;
Italian herbs - a pinch.

Cooking method:

Cut the tomatoes into slices, ham into cubes.
Grate the cheese on a fine track.
Beat the eggs until fluffy, add salt and seasoning, gradually pour in the milk, mix gently.
Grease the pan with oil, lay out the tomatoes, ham, add the egg mixture, sprinkle with cheese.
Cook for half an hour in a double boiler or water bath.

Subtleties of cooking

A steamed omelette will turn out fluffy, melt-in-your-mouth, tender, if you follow a few simple rules:

If you are lactose intolerant, dairy products can be replaced with boiled water, vegetable or meat broth.
Take only fresh products; eggs older than 5 days will not be able to be beaten properly, which will affect the consistency of the finished dish.
Add no more than 1.5 tablespoons of milk or cream per egg - the optimal ratio so that the omelette is not watery.
Pour the dairy products into the beaten egg mixture in small portions, stirring continuously.
Do not use a mixer - the mixture will be too stiff; beat with a whisk or fork.
Take milk, eggs, and filling at room temperature; an omelette made from cold ingredients will not rise.
Include no more than 50 percent of the volume of the egg mixture in the omelette of additional ingredients.
Steam the egg-milk mixture immediately after mixing the ingredients, otherwise the dish will not be airy and tender.
Temperature changes are detrimental to pomp. To prevent the dish from settling, do not forget about the lid; do not lift it during cooking and for 3-5 minutes after cooking. Grease the lid from the inside with butter.
Omelette is delicious hot or cold, but does not keep for long. Cold omelet is an original addition to salads or soups.

Video

Steamed omelette is a nutritious egg dish originally from France. It is recommended for use by people with gastrointestinal diseases who are on a diet, as well as for complementary feeding of children from one year of age. But this does not mean at all that a completely healthy person who is not on a diet cannot treat himself to this light and healthy dish. The omelet is rich in vitamins A, D, E, group B, folic acid, lutein, lysine, etc. Thanks to the cooking technology, this dish does not contain carcinogens, cholesterol and calories.

The classic recipe is the simplest. It does not require special ingredients or kitchen equipment. There are two ways to prepare this omelet.

Ingredients:

8 chicken eggs;
2 tbsp. milk;
salt.

Preparation progress:

Mix the eggs with milk with a fork and add salt.
For the first cooking method, take a pan and a colander with a flat bottom. Pour water into the pan, it should not touch the bottom of the colander, bring to a boil, install the colander, and place a bowl with the egg mixture in it. Cover the entire structure with a lid and cook for 20-25 minutes.
The second method is a little easier. Take a pan, pour water into it, its level should reach the middle of the dish in which the omelette will be made. Pour the prepared eggs into a cooking container, place in a saucepan, and cook in the same way for 20-25 minutes.

Steam omelette on water

For those who are lactose intolerant, or simply want to enjoy a lean omelette, we tell you how to cook a steam omelette using water.

Ingredients:

6 proteins;
100 ml water (boiled);
salt;
oil for greasing the mold.

Preparation progress:

Separate the eggs into whites and yolks. We set the yolks aside, we won’t need them, and beat the whites with a whisk with salt into a strong foam.
Add water to the resulting mixture and beat again.
Grease the mold with oil.
Pour the egg mixture into the mold and place in a double boiler for 10-20 minutes.

You can put a small slice of butter on top of the cooked omelette; it will quickly melt and form a delicious, delicate film.

Omelette in a steamer

Previously, we looked at simple recipes, but you can cook a steamed protein omelette with the addition of vegetables.

Ingredients:

4 eggs;
1/2 tbsp. milk;
salt;
1 tbsp. chopped vegetables (any).

Preparation progress:

As in the previous recipe, separate the egg whites from the yolks.
Mix the egg whites and milk thoroughly and add salt.
Pour a glass of chopped vegetables into the bottom of the steamer bowl and pour the milk-protein mixture on top. Mix.
Turn on the device and set the timer for 20 minutes. When the steamer signals the end of cooking, stir the almost finished omelette and turn it on again, setting the timer for another 10 minutes.
Place the finished dish on a plate and serve with herbs.

Recipe for steam omelette in a slow cooker

The recipe for a steam omelette in a slow cooker is as simple as in a double boiler. But we will cook with tomatoes.

Ingredients:

6 eggs;
250 ml. milk;
1 tomato;
1 tsp. butter;
salt.

Preparation progress:

Mix eggs with salt and milk.
Wash the tomato and cut into medium cubes. If desired, the tomato can be blanched and the skin removed.
Mix the milk-egg mixture with the chopped tomato.
Grease a small baking dish with oil.
Pour about a glass of water into the multicooker bowl, place a wire rack and a container with the future omelet inside.
Close the multicooker, start the “Steam” mode, set the timer for 20 minutes.
Give the finished omelette a little time to cool, then turn the pan over and easily remove the finished dish onto a plate.

In the microwave

If you don’t have any time to cook, but you want to treat yourself and your family to a delicious dinner, make an omelet in the microwave. To do this, you can use any utensils, from one large glass bowl for the microwave to ordinary mugs.

Ingredients:

4 eggs;
4 tbsp. l. milk;
100 gr. cheese (any);
100 gr. ham;
salt, pepper to taste.

Preparation progress:

Take 2 mugs, beat 1 egg into each and mix with a fork with salt, pepper and milk.
Three cheese on a grater.
Cut the ham into small cubes or also into three on a grater.
Place 1-2 tbsp in each mug. l. cheese and ham, mix.
Place the mugs in the microwave, no need to cover, set the timer for 1 minute. When the time is up, mix with a fork and set the time for another 1-2 minutes until the eggs become firm.
We serve the finished omelette to the table directly in mugs; you can sprinkle with chopped herbs if desired.

Steamed omelette with mushrooms

To add a little variety to your breakfast or dinner, you can prepare a delicious steam omelet with mushrooms. Any mushroom will do for this purpose, but the most affordable and aromatic ones are champignons.

Ingredients:

5 eggs;
1.5 tbsp. l. corn flour;
5 champignons;
2 tbsp. l. peas;
1 tbsp. l. soy sauce (optional);
salt, pepper to taste;
125 ml. water.

Preparation progress:

We clean the mushrooms, wash them and chop them finely.
Place the prepared mushrooms in a colander and steam for 10 minutes.
Mix eggs with water, salt, pepper, flour and sauce.
Transfer the mushrooms to an omelet bowl, add the peas, and pour in the prepared egg.
Let it steam for 30 minutes.

Recipe with tomatoes and cheese

This dish comes out very juicy and flavorful. Suitable for variety of diet during a low-calorie diet.

Ingredients:

4 chicken eggs;
1 tbsp. milk;
1 tomato;
100 gr. cheese;
salt.

Preparation progress:

Wash the tomato and cut into medium cubes. If desired, you can pour boiling water over the tomato and remove the skin.
Three cheese on a grater.
Whisk milk, eggs and salt.
Mix the egg mixture with tomato and cheese and pour into the mold.
Place the omelette in a double boiler or water bath and cook for about half an hour until done.

Subtleties of steaming omelette

The main rule of any omelet is the correct ratio of milk and eggs. To calculate how much milk is needed for a certain number of eggs, you can use half an eggshell as a measuring container. For 1 egg, take 2 shell halves full of milk.
Eggs for omelettes must be fresh. No more than 5 days should pass after their demolition. You can use eggs that are not fresh, but they will not beat as well and the dish will not be as fluffy.
Refrigerated omelette ingredients mix best without lumps.
Beat the omelette with a fork or whisk. A mixer is not suitable for this purpose, as it makes a too homogeneous mass that does not rise well.
Eggs beaten with milk are immediately sent to a double boiler or other cooking device. The longer the prepared mixture sits, the worse it will rise.
Do not add too many additional products to the omelette, this also greatly affects the fluffiness. The fewer additives, the more airy it is.
To prevent the finished omelette from settling, do not remove the lid during cooking until the mixture becomes thick, and for another 5 minutes after cooking is complete. Sudden temperature changes “blow away” the dish.

But it is believed that the classic omelette was invented by French chefs. Omelet is a universal dish. It is prepared for breakfast, dinner, it is included in the medical nutrition diet, it is based on it and is also recommended for baby food. It all depends on the cooking method. Eggs mixed with milk are fried in a thick frying pan, baked in the oven, and steamed. And they are not limited to just these two products. It is prepared with ham, cheese, flour, potatoes and onions, green peas, and various cereals.

Steam omelette has a special taste. It turns out to be very tender and light and is recommended for children and for dietary nutrition. Not everyone in the household has double boilers, so you can do this: boil water in a large saucepan, place a colander in it (the saucepan) so that it does not touch the water. Place the bowl with the egg-milk mixture in a colander, close and hold until the mixture thickens (usually 10-15 minutes). This one perfectly replaces a double boiler.

A steam omelette, the recipe for which is called a classic one, is simple to prepare, the main thing is to maintain the correct proportion. And it is always the same: the correct omelet is obtained when the volume of eggs is equal to the volume of milk. It is not at all necessary to measure milliliters and grams; half an eggshell is a good measurement. So, if you plan to make an omelet from one egg, then measure out the milk into two halves of the shell. It should be remembered that eggs should be mixed with milk or beaten just before

So, for two servings of a classic steam omelet, we need five eggs, approximately one glass of milk, and a little salt.

Do not beat the eggs, but mix them gently, add milk in a gentle stream, and add salt. Place a heat-resistant bowl with this mixture in a double boiler for 15-20 minutes.

For lactose intolerant people, milk can be replaced with water.

Steam omelette can also be prepared in a water bath. Pour water into a saucepan with a thick bottom and place the molds with the egg-milk mixture so that the water reaches only half of them. Close the pan. Boil water over low heat until the omelette is ready.

Steamed protein omelette has special dietary properties. For stomach diseases and high cholesterol, it is indispensable.

To prepare one serving, we need the whites of three eggs, a quarter glass of water or skim milk, and butter to grease the pan.

Carefully separate the yolks from the whites. There is a special device for this, but you can do without it. Whisk the whites with the selected liquid, pour the mixture into a mold, cook in a double boiler or in a steam bath for 10-15 minutes.

Steamed chopped omelette with sauce is another recipe for preparing an egg dish. For it we need 2 eggs, 80 milliliters of milk, a tablespoon of wheat flour, 15-20 grams of butter.

Steam the omelette according to the classic omelette recipe. But to make the omelet denser, we slightly change the proportions: we reduce the amount of milk by half. Cool the resulting dense mass and chop it. Mix the flour with the remaining cold milk so that there are no lumps. Cook the mixture in a small saucepan until it becomes jelly, then add butter and chopped omelette. This dish will be even tastier if you add a little low-fat cottage cheese.

Steamed omelette can also be mixed. But, given that it is considered primarily a dietary dish, you should not add fatty and fried sausage, bacon, or sharp cheese to it. A small amount of melted butter, low-fat cottage cheese, boiled carrot puree, and mild chopped herbs are appropriate here.