A simple tall and airy omelette baked in the oven

Step-by-step preparation

Cooking time: 15 mins

1. STEP 1

   

   Prepare the necessary products. Be sure to wash your eggs, as even seemingly clean shells harbor harmful bacteria. How do you know if an egg is fresh? Break into a container. First of all, there should be no unpleasant odor. The white of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, and uniform.

2. STEP 2

   

   Combine eggs and salt in a container. The temperature of the eggs, in this case, does not play a special role. They can be refrigerated or at room temperature. Pour in warm or cold milk. It is important that it is not hot, otherwise the egg mixture will curdle. Lightly stir everything with a whisk until smooth. Do not use aluminum containers for whipping. The white in it will darken, and the yolk will turn greenish. Also, do not beat with a mixer, otherwise the omelette will not turn out as fluffy.

3. STEP 3

   

   Lightly grease the baking dish with refined vegetable oil or butter so that the omelette does not burn and easily separates from the walls of the dish when removed. What is the best form to use? I used a ceramic rectangular container, but you can use a glass ovenproof or cast iron container. Forms made from these materials heat up slowly, so the dish is baked evenly and does not burn.

4. STEP 4

   

   Please note that during baking the omelette will grow by about 1/3. Therefore, the baking dish should have high sides and a small diameter. Pour the egg mixture into it.

5. STEP 5

   

   The smaller the size of the utensil you use, the taller and fluffier the omelette will be. Turn on the oven in advance (10-15 minutes before cooking).

6. STEP 6

   

   I cook the omelette at 250°C for 15-20 minutes, but if you have doubts, you can preheat the oven to 160-180°C and cook for about 30-40 minutes. Do not open the oven while baking, otherwise the omelette will fall off. How to check its readiness? A golden crust should form on the surface. Pierce the omelette with a toothpick; it should not be liquid inside. Remove from oven. Brush the top with butter. The finished omelette will fall a little, this is how it should be.

Comments on the recipe

Natalia M

10.12.2023

4.9

I have long wanted to try making a simple, tall and fluffy omelette baked in the oven rather than on the stove. I took all the products according to the recipe. I have a round mold with a diameter of 15 cm. The cooking process is simple and straightforward, everything is done quickly. The longest thing is to wait for the baking time) I baked for exactly 30 minutes. The finished omelette was tall and fluffy at first, and then sagged a little, this always happens. I greased the surface with butter and realized that this was just a wonderful addition! The inside of the omelette turned out to be very porous, and I was pleased with the cut. The consistency is delicate, a little denser than an omelette cooked in a frying pan. It was very tasty to dip the pieces in sour cream, such tenderness) I liked this breakfast, it turned out very tasty! Thanks for the recipe!