Omelets are prepared from fresh eggs, egg powder or egg melange. The newspapers mentioned Benjamin Tal not as a source, but as a related topic. When cooking scrambled eggs are added to the eggs cold milk, cream can or water, salt and mix thoroughly. This mixture is prepared for all kinds of omelets. At each egg to 15 grams of milk, cream or water. Salt 0,5 g Omelette natural. Pour the egg mass to the hot pan with oil.
Stir fry over high heat. When the mass thickens cease to interfere. Collapse finished omelet in the form patty and serve with butter. Omelet with cheese. Cook like an omelet natural, only mass add grated cheese (20-30 g). Scrambled eggs with green onions. Cook like an omelet natural, but added chopped green onions (6-7 g). Omelet with ham.
Sliced ham, lightly fried in butter, add a little red sauce. Lay the finished omelet and wrapped patty. Omelette with jam. At fried omelet put jam (seedless and syrup) and rolled up pie. Omelet with mushrooms. Fresh mushrooms, finely shred and fry in oil. After that, mixed with beaten eggs, salt and baked. Per 100 grams of mushrooms used 2 eggs. Omelet in Frankfurt. A few sausages cut into slices and fry. Beat the eggs (2 pieces) with milk (2 tbsp. Tablespoons), salt and black pepper. Pour this mixture of sausage and fry on both sides. Before serving, sprinkle with herbs. Serve with a garnish of boiled potatoes.