directory method 1: mix eggs 1. separate the egg whites and yolks of three eggs in two bowls. 2. Add salt and black pepper to the egg yolk and mix well with a fork. 3. Keep beating the egg whites until you can pull out the firm and upright sharp corners. 4. Cover the yolk with a strong egg white. Method 2: Omelette 1. Melt 1 tablespoon of butter in a non-stick pan. 2. Spread the mixed egg liquid in a pan. 3. Cover the pot and fry the omelet for 4 minutes. 4. Sprinkle some cheese on the omelet and continue frying for 1 minute. 5. Pick up the pan, slide the omelet onto the plate, and then fold the omelet in half. If you want to fill your stomach in the shortest time, omelet is definitely the best choice, but sometimes it tastes a little thick and difficult to digest. In order to make delicious soft omelet, you need to prepare three eggs first, and separate the egg white and yolk. Beat the egg whites until they are full of bubbles and firm. Next, cover the yolk with egg white. When you pour the thin egg paste into the pot and spread it out, the omelet will swell when heated. It won't be long before three eggs become soft and delicious omelets!

Method 1: Mix the eggs

1. Separate the egg whites and yolks of three eggs in two bowls. Knock an egg carefully and let the egg white and yolk flow into two bowls respectively. Separate the egg whites of the remaining two eggs, so that the yolk and egg whites of the three eggs flow into two different bowls. The bowl containing egg whites must be clean and oil-free, because you have to send egg whites in this bowl. Only when the bowl is very clean can the volume of egg white be maximized.

2. Add salt and black pepper to the egg yolk and mix well with a fork. Add enough salt and black pepper to the egg yolk, and then beat all the ingredients evenly with a fork. This process only takes a few seconds. Put the beaten egg yolks aside and then beat the egg whites.

3. Beat the egg whites continuously until the firm and upright sharp corners can be pulled out. You can use a desktop mixer or a hand-held electric egg beater to beat the egg whites. When using electric egg beater, adjust the speed of the mixing head to the fastest. Note that the mixing head must be clean. The beaten egg white looks white and shiny, and can pull out strong and upright sharp corners. If you don't have a table mixer or a electric egg beater, use a clean whisk to beat the egg whites.

tip: if the egg white is not sticky no matter how you beat it, it means that the mixing head of the bowl or eggbeater is not clean. You may need to knock three eggs again, pour the egg whites into a clean bowl separately, and then beat the egg whites with a clean mixing head.

4. Cover the yolk with strong egg white. Scoop the flavored egg yolk liquid into a bowl with egg whites. Gently pick up the egg white with a spatula and cover the egg yolk. Then, pour the remaining egg yolk into the bowl, and continue to cover the egg white in the same way until the color of the mixture becomes uniform. You must gently stir up the egg white to cover the yolk, so that the bubbles in the egg white will not disappear. This step is very important, it determines whether the omelet is soft or not.

Method 2: Omelette

1. Melt 1 tablespoon of butter in a non-stick pan. Heat the pot over medium heat, and add the butter cubes to melt it completely. Slowly tilt the pot left and right with the handle in hand, so that the melted butter covers the whole bottom of the pot. If you don't want to use butter, try olive oil, coconut oil or ghee.

it is best to use a pan with a diameter of 23cm or 25cm for omelet.

2. spread the mixed egg liquid in a pan. Gently scoop the mixed egg liquid into the pan, and smooth the egg liquid with the back of the spoon or spatula to cover the whole bottom of the pan. Egg liquid will ripen as soon as it touches the bottom of a high-temperature pot.

other cooking methods: if you want to cook the omelet, put the pan suitable for the oven on the grill about 8cm away from the fire in the oven. Bake the omelet for 2 to 4 minutes, then fold it and serve.

3. Cover the pot and fry the omelet for 4 minutes. Turn the fire to medium-low heat and fry the omelet for 4 minutes. Don't move the omelet during this process, and don't turn it over. If the surface of the omelet seems to be heated too fast, turn the fire to medium-low or low. The lid must be covered so that the surface of the omelet will be cooked. The result of not covering the lid is that the bottom of the omelet is fried, but the surface is still thin.

4. Sprinkle some cheese on the omelet and continue frying for 1 minute. If you want the omelet to be more delicious, sprinkle 1/2 cup of Gruyere cheese or cheddar cheese on the surface of the omelet. Cover again and fry for 1 minute, let the cheese melt and the omelet set. If you don't want to add cheese, just fry the omelet for another minute.

5. Pick up the pan, slide the omelet onto the plate, and then fold the omelet in half. Turn off the fire and slowly slide the omelet onto the plate. If the omelet sticks to the pot and can't move, shovel it loose with a spatula. Next, fold the omelet in half with a spatula. Finally, sprinkle chopped shallots on the omelet. Eat the omelet while it is still hot and soft. Can't finish the omelet can be packed in a sealed fresh-keeping box and put in the refrigerator, but it should be eaten within 4 days. Remember, as the storage time increases, the omelet may shrink a little.

ingredients

3 large eggs

appropriate amount of coarse salt and freshly ground black pepper

1/2 cup of gruyere cheese or cheddar cheese

1 tablespoon of unsalted butter

fresh chopped chives (optional)

can be made into an egg cake.