Nostalgia for omelet

Something I have a nostalgia for the omelet ... the one that used to be made in public catering ... so tall, dense ... and not like at home - flat and loose.

I read somewhere, at one time, that such an omelet is made with a lot of milk and then baked for a long time in the oven. Tried it ... The more milk, the longer it took to bake (otherwise a liquid omelet is obtained), the lower it becomes. In short, the output is the same "flat" omelet.

Maybe someone has some best practices on how to do something like this at home (on the stove, in the oven)? Well, I really want to do this.

I make an omelet from 10 eggs in MV with the addition of milk, sour cream and mayonnaise. It turns out super and very high

Here is a recipe for making an omelet in accordance with GOST, it can help:
🔗

[Svetl @ nka]

Svetl @ nka, does it look like THAT omelet? ..

You recipes, upload photos, please. Well, I really want to find a recipe (or cooking technology).

[Lyulёk]

Lyulёk, Thanks for the link. Something is very simple ... It seems that we all do that - we mix eggs with milk, but the result is not that ...

... pour the omelet mixture with a layer of 2 ... 3 cm and put it in the oven (180 ... 200 ° С) for 8 ... 10 minutes

I'm certainly not a specialist in omelettes, but 2-3 cm in 8 - 10 minutes will they bake? ..

[Svetl @ nka]

Svetl @ nka, does it look like THAT omelet? ..

You recipes, upload photos, please. Well, I really want to find a recipe (or cooking technology).

As I do, I will definitely post a photo. I also sometimes add pieces of sausage and herbs there.

Unfortunately, I can’t say anything about the GOST omelet, I didn’t cook it, but the topic is a discussion of a high omelet, as they cooked in children. I found a garden, see, please:
🔗)

[Lyulёk]

Lyulёk, thanks, read Temko.

What can I say ... there are so many people for one recipe and opinions. Some say it works, others don't. Someone adds soda, someone a large amount of milk (as I said above), etc.

The only recipe, to which one of the local members of the forum replied in the affirmative "yes, it turned out" exactly the same as the GOST from the site. But I tried this, for some reason I didn't succeed ...

Apparently everyone in kindergarten had "their own" omelet.
In this case, the recipe is found only by trial. I always say to myself: "If you suffer for a long time, something will work out"
Try it, experiment! And a positive result will be sure.! (y) Good luck!

Ohh ... And again into battle!

It seems to me that in order for the omelet to be dense, flour is added to it. And in public catering for sure. Flour is much cheaper than eggs.

[Rita]

Rita, thanks for the advice I will try ...

Peace be with you bakers!
I, like all the children of that time, went to the pioneer camp
then everyone \ proctically \ p \ l were from factories / factories like my SUNNY and everyone was there from the pioneer leaders to the janitors
so my aunt worked in the summer camp as a cook and naturally I often hung out in the kitchen where they gave me something tasty
so after sweets, my first place was an omelet so tall, lush just
but seeing how they make it, I did not realize it was like they poured some kind of powder, whipped with water, poured it onto a baking sheet, put it in the oven
and the omelet is ready
the aunt explained that it was a mixture of powdered milk melange flour and soda
and that, according to some rules, the omelet is prepared just like that
I certainly do not presume that it was some kind of guest or something
like that, but the omelet was always tasty and specifically high

Pokhlebkin says that the omelet must have flour ...

[shade, aynat]

shade, aynat, Thank you. And there are no more detailed recipes? What, how much, how? ..

To prevent the omelet from falling off, add a little starch to all other ingredients. The starch removes excess liquid. My omelet is always lucky

[Alim]

Alim, that's all great. I just want it to be also dense and tall, and on the cut it was like a souffle ...

What's your recipe? ..

Usually I get by with what is at hand. I can add mushrooms, meat, etc. to the standard set of products. But for the omelet to keep its shape, you need starch - the amount is small, first you need to try it on a small amount of the mixture, and then your intuition works. Good luck and success to you! By the way: the consistency of the finished omelet also depends on how well the eggs are beaten.

Here is a recipe for making an omelet in accordance with GOST, it can help:
🔗

It is written there:

Natural omelet:
Eggs or melange - 80 gr
Milk - 30 gr
Salt - 1 g
Omelet mass 110 gr
Butter for mold lubrication - 5 g
The mass of the finished omelet is 105 gr
Butter - 5 gr
Exit 110 gr
________________________ ________
Milk and salt are added to eggs or melange. The mixture is thoroughly stirred and poured into a container greased with butter with a layer of 25 ... 30 mm and placed in an oven (+180 ... 200 C) for 8 ... 10 minutes. The finished omelet should have an elastic consistency.
On vacation, the omelet is poured with butter.

That is, it is already being poured in a thick layer, as I understand it ... Plus, most likely, we are talking about melange, which was also called egg powder ... Because 80g. yaz and 30 gr. Milk with such a layer in a mold is not particularly suitable. Or, the form is already very small and tall ...

[poiuytrewq]

I just want it to be also dense and tall, and on the cut it was like a souffle ...

poiuytrewq, a wonderful omelet is obtained in a slow cooker: tender, juicy, airy.

[poiuytrewq]

It is written there:
That is, it is already being poured in a thick layer, as I understand it ... Plus, most likely, we are talking about melange, which was also called egg powder ... Because 80g. yaz and 30 gr. Milk with such a layer in a mold is not particularly suitable. Or, the form is already very small and tall ...

Pour in a thick layer - yes. I did that too. But due to the fact that it took a long time to "torment" it in the oven (otherwise it remained liquid), all this height evaporated.
Maybe it's because of my old oven? .. I'll try this recipe in a new oven, maybe I'll get lucky.

poiuytrewq, a wonderful omelet is obtained in a slow cooker: tender, juicy, airy.

A-aa! .. I don’t have a multicooker yet! ..

[poiuytrewq]

poiuytrewq, a wonderful omelet is obtained in a slow cooker: tender, juicy, airy.

Not everyone has a multicooker.

Yesterday I made an omelet of three eggs, a third of a glass of milk and a few layers in the oven. She poured it into a small form greased with butter, in a layer, about 2.5 cm, and put some butter on top of the already prepared omelette. It turned out about "the same" omelet. I want to try adding another pinch of soda. They say it rises better.

[Caprice]

Caprice, Thank you. Over the weekend I will also experiment.

[poiuytrewq]

poiuytrewq , how I miss exactly THAT omelet, which you described!
All attempts to cook it have not been crowned with such success that I was happy. I did it in the cartoon, and in the oven, and with soda, and with flour, and with starch, etc.
Yes - very tasty, yes - magnificent, but this is not the same omelet from D / S.

In fairness, I will note that I did not do it with egg powder. I didn’t find him. And once, at our house he was, but he had a smell -.

So, if you can cook that omelet, then write to me first, so that I will run for the plus sign for you.

[Qween]

Qween, I promise to write to you first.

[poiuytrewq]

poiuytrewq , I "interrogated" (about that omelet) a cook who worked in the USSR in the D / S and the pioneer camp. So, she said that she would not even explain the recipe, because it cannot be eaten, and she would rather give me a recipe for omelette pancakes.
After much pleading on my part, she confirmed that that omelet contained mostly water (sometimes milk) and flour, so that she could take more eggs home!

After talking with another cook, it appears about such a picture: for 5 eggs you need 0.5 tbsp.milk, 2 tbsp. l. with a heap of flour and salt. Bake over medium heat for about 20 minutes, and then, without opening the oven, leave the omelet to cool.
I haven't done that yet.

[Qween]

Qween, so what I would do without you - would be lost. If you endure it until the weekend, I'll try it on Saturday. I owe the result.

After talking with another cook, it appears about such a picture: for 5 eggs you need 0.5 tbsp. milk, 2 tbsp. l. with a heap of flour and salt. Bake over medium heat for about 20 minutes, and then, without opening the oven, leave the omelet to cool.

0.5 tbsp. milk is a glass, not a tablespoon?

Thank you!

Yes, milk is exactly 0.5 cups. I dare to assume that im. Vera Mukhina.

I dare to assume that im. Vera Mukhina.

A large glass ...

After talking with another cook, it appears about such a picture: for 5 eggs you need 0.5 tbsp. milk, 2 tbsp. l. with a heap of flour and salt. Bake over medium heat for about 20 minutes, and then, without opening the oven, leave the omelet to cool.

Something too much flour. This will make pancakes.

I want to try adding another pinch of baking soda. They say it rises better.

I tried it.
Girls, don't put soda! The omelette turns out to have a greenish tint and an eerie table taste

[Yana]

Plus, most likely, we are talking about melange, which was also called egg powder ... Because 80g. yaz and 30 gr. Milk with such a layer in a mold is not particularly suitable. Or, the form is already very small and tall ...

Girls and boys, melange and egg powder are different things. The melange in the USSR were eggs without shells, sealed in cans. Or frozen (in the same banks). Thus, the fight at poultry farms was utilized and catering establishments in remote areas received egg mass.
Egg powder - dried egg mass. Now egg powder is completely different than in the USSR. Eggs are now dried in vacuum chambers, before they were not.
Yana, please tell me how to make a delicious omelet in a slow cooker? I don’t pretend to be a kindergarten, I’m just fine

Who wants an omelette, you can go here:

[Caprice]

Something too much flour. This will make pancakes.

Yes, Caprice, this is exactly how much flour should be put in, according to Soviet chefs (perhaps not all).

Something about the option with flour for this particular omelet was not impressed. Wrong omelet, a little dry. With flour, a thinner omelet is good, which can be rolled up, or for rolls or salads.

But the previous link - this seems to be the very thing

The omelette, which is on the link, looks absolutely different from the one that we had. Although very appetizing.
Maybe everyone had different omelets?

And I make omelettes for rolls and salads without flour.

So, then the option with flour disappears ...

I found another mention of TOM omelet here. There, a woman claims that she has made the very omelet. At the same time, as often happens, she describes only the technology, namely, that she uses eggs (not melange, not powder) and pours a lot of milk and that's it (there is no flour or soda), and then bakes it all at a temperature ~ 100^o during few hours! There are no specific proportions.

poiuytrewq,
you won't mind if I describe how to make an omelet too. The truth is not "nostalgic", litter!

Once I saw the program "a chef in a black cap" there is some well-known, but unfortunately not for me, the chef was preparing an omelet, this is how it looked:

Beaten eggs, but not to a stable foam, rather even just very well mixed with a whisk, ordinary water, salt are added to them and everything is mixed well with a whisk again.
Put butter in a well-heated frying pan, and both butter and vegetable are suitable (in fairness I will say that I like butter better), an omelet is poured out (the fire is quite strong, the mixture should be grabbed almost immediately), and then, as soon as the edges and The bottom of the omelet doesn’t stick, you need to stir the omelet until the liquid component of the omelet disappears, but the omelet looks like it’s not fried.
Then cover with a lid, reduce heat, and leave for a minute. The omelet is ready. Variations with fillings followed.

And one more interesting point - if you pour (or put) a little more oil into the pan than necessary, then drain the excess oil (I drain everything that remains in the pan enough for frying) into an omelet, and mix the mixture with a whisk again.
Next, pour the entire mixture into a frying pan, and over the fire, then, as I wrote above.

Yes, one more thing. In the program, the cook did not cover it with a lid, but put it in the email. oven with convection, and only with top heating, I don't have one, so I adapted to cover it with a lid.

I'm not mistaken, it is water! it struck me so much that I ran to cook such an omelet right away. It turns out, as for my taste, better than with milk.
Moreover, the chef emphasized that the mistake of many housewives was in adding milk and not water.

poiuytrewq,
you won't mind if I describe how to make an omelet too. The truth is not "nostalgic", litter!

Yes, please, I'm glad! In the end, you can feel nostalgic for any of the omelets ...

Or maybe anyone has a recipe for "those" cutlets that were cooked in kindergarten and at school?

My aunt has been living in Jordan for many years. They cook the omelet in a skillet with constant stirring. It turns out not a whole pancake, but such long pieces. They eat such an omelette with their hands. Break off a piece of bread and grab omelettes with it.
This is also very tasty, try it.

Maybe everyone had different omelets?

In our kindergarten, the omelet was as tender, tall and not dry as a soufflé.

In our kindergarten, the omelet was as tender, tall and not dry as a soufflé.

That's it, and I mean too ... This is it ...

[katyac]

katyac , the cook I spoke with said that when she put less bread in the cutlets, everyone complained that the cutlets were not tasty.
In our kindergartens and schools, cutlets were baked in the oven. And you?

I will delete this post later so as not to flood.

We also baked. They have always been delicious and there are also buns with sugar sprinkled on top. Maybe we were millet hungry, so it seemed delicious.
And yesterday I made an omelet according to that reference, it turned out just like a souffle, high-pitched!

[katyac]

katyac, and on which "one"? ..

[katyac]

katyac, and on which "one"? ..

I make an omelet from 10 eggs in MV with the addition of milk, sour cream and mayonnaise. It turns out super and very high

Svetlanka, or in more detail, with proportions. program and time?
I can give my husband an omelet three times a day.

I once also looked for an omelet from "those times" and also gave this link. Now I cook according to this recipe, I use a rectangular shape for muffins. Then the omelet rises well and does not fall off so much. True, I also add a spoonful of flour or semolina and a lot of grated cheese. Very delicate and delicious omelet.
And recently I came across another interesting recipe, though it's not really an omelet, the name is soufflé with cheese, I plan to cook this weekend.
Recipe from the Dobrye Soviets magazine, photo from the Mad Bees forum

It is necessary:
for 6 persons
300 ml milk
25 g butter
25 g flour
100 g grated cheddar cheese
Pinch of mustard powder
Cayenne pepper, salt
4 eggs
85 g ham
2 tablespoons green onions
For lubrication:
Soft butter
2 tablespoons of grated Parmesan cheese

Preparation:
Preheat the oven to 220 degrees C. Take 6 molds and grease the inside with oil. Cool in the refrigerator for 10-15 minutes. Grease with oil again and add grated Parmesan to each mold. Then the soufflé will rise and will not stick to the walls of the mold. Place the molds in the refrigerator. Heat the milk. Melt the butter, put in flour and put on low heat for a few minutes, stirring with a wooden spoon. Add hot milk, whisking constantly to avoid lumps. When all the milk has been added, let the sauce simmer for another 5 minutes while continuing to stir. Put grated cheese, pepper and mustard, salt in the sauce, mix everything again. Remove from heat and beat in egg yolks. Transfer the mixture to a bowl. Let cool.Add ham and green onions. Whisk the egg whites with a pinch of salt into a stiff foam. Use a whisk to add half of the proteins to the sauce, the rest with a spoon. Fill the molds 3/4 full with the mixture, place in the oven and cook for 10 minutes.

Advice:
To prevent the soufflé from sticking to the molds, go around the edges with a sharp knife before putting it in the oven.

[Yana]

Yana, please tell me how to make a delicious omelet in a slow cooker? I don’t pretend to be a kindergarten, I’m just fine

Cake, Bubu, I'll send you links to step by step omelet recipes.

Yana, I almost choked with saliva near the computer! You can't look like that at night !!!
I really, really want recipes for these aaaafffigiiiivny pictures !!!! And serving something, and serving !!!! Oh no, I'm going to get something to eat. otherwise I will not fall asleep with such a rumbling of an enraged stomach on the screen
Yana, thank you very much. I will wait for recipes in any topic, even here. even in a multicooker