Grandma's method: how to beat eggs for an omelet - it will turn out fluffy and tender

An omelette is an ideal option for breakfast.

However, sometimes, due to some mistakes in preparation, this dish quickly falls, turning into a thin egg mass.

Chef Yulia Arkhipova gave advice on how to properly beat eggs for a fluffy omelette.

Cooking mistakes

If you use a mixer or blender to beat eggs, don't be surprised that the omelette quickly falls apart.

To avoid this, it is better to use grandma’s tried and tested method.

You just need to beat the eggs with a fork, mixing them until smooth.

Cooking tricks

You shouldn't immediately add other ingredients to the omelette, such as vegetables or meat.

They will prevent it from rising, and therefore the dish will not turn out airy and tender.

It is advisable to cook the omelette in a frying pan with a fairly thick bottom. Otherwise, it will start to burn.

Afterwards, you don't need to immediately transfer it to a plate. You need to let the omelette "rest" for three minutes. Otherwise, due to the sudden temperature change, it may settle.

The omelette will also turn out fluffy if you cook it in a multicooker.

Earlier, the cook explained how long bay leaves should be boiled in soup.