Steamed tender omelet

The most delicate omelet without flour, steamed!

Ingredients

• Small chicken eggs - 4 pcs.
• Milk - 6 tbsp. spoons
• Salt to taste
• Oil for lubricating molds (butter or vegetable) - 5-10 g

Directions

1. Beat the eggs lightly.
2. Add milk and salt. We mix.
3. At this stage, you can modify the omelet in any way. You can add pepper. You can add greens. Or you can even add sugar and steam a dessert omelet.
4. Lubricate the molds (or just cups) with oil (just a little oil is needed). Again, it can be creamy, or it can be vegetable.
5. Next, you need to pour the egg-milk mixture into the molds, slightly stepping back from the edges.
6. To steam an omelette without a steamer, prepare a water (steam) bath. To do this, we take a colander and a saucepan of such a size that the colander can be placed on the pan. Pour water into a saucepan so that even with a strong boil, water does not fall into the colander. We put a colander on the pan and put the entire structure on the fire.
7. When the water boils, place the omelet tins in a colander, close the lid and steam the omelette.
8. And, of course, if you have a double boiler, you can make an omelet in a double boiler.
9. After about 10 minutes, the omelet will "grab" - thicken into a fairly dense mass.
10. The molds do not turn blue during cooking - they are just different colors. :)
11. Turn the omelet over onto a plate. If the mold is well greased, then immediately or after a couple of minutes the omelet will easily fall out of it.
12. Bon Appetit!