😋 😋😋

¹1¹¹1¹¼

Isnt it beautiful how we share cultures with others we meet

@@beepIL Yes! ❤

​@@beepILдушевный коментарий❤именно так❤🎉

Thus is a beautiful looking dish. I am amazed that just egg amd water amd salt make such a beautiful egg custard.

How did your reattempt go :o

Kool

I also wanna know! Did you make it? How did it go?

Was the water amount really 1.5x more than eggs?

1:1😊

@@meoweth It was for me. I doubled the recipe and used 300 ml eggs and 450 ml water. However, I used no salt at all during cooking, and instead added it to taste afterward. The 1 Tbsp per 3 eggs the recipe calls for is way too much, I tried that first and that batch tasted like I had made it with seawater.

You can add coffee also

Тоже думаю, что с молоком будет вкуснее. Но надо попробовать в обоих вариантах.

А сколько она воды добавила на три яйца?

@@user-ym1kq3ck6u написано 1 к 1,5

Вот это по-нашему)) и масло сливочное.

It's like you read my mind ☺️

I believe milk is a better option. As it would add creamy like flavor and consistency

​​@@potentdeliriumI think it depends on how you want to develop the two different kinds of ingredients. The fat from coconut has a smoother mouth feel that fleets a little quicker than milk fat. For coconut milk I'd cook lemongrass and green onion in a little bit of coconut milk to then pour on top and sprinkle with cayenne pepper. The front end would be slightly sweet, the green onion would dampen the lemongrass from making the mid game too busy and would transition into the savory egg notes. The coconut would delay the cayenne until the end. For the milk/cream I think a 80/20 milk and cream ratio gives enough body for the structure needed for this recipe but not too much cream that would make it too salty by the time you can get your other flavors to come through. Soy and feta are really lovely with eggs and having the heavy cream will make their notes linger. Normally I'll reduce the soy sauce and crumble feta into nerd candy size pieces (rubbing the feta between the palm of your hands makes it uniform and quick). I also really like smoked Gouda with Worcestershire and my dirty pleasure is ranch, BBQ and siracha all drizzled on top. Not so much which is best vs which is better suited for the ingredients and flavor profile that you prefer.

Coconut or evaporated milk may work too

Уже лет пять делаю омлет на пару ребёнку. Только не процеживаю, очень нежное и вкусное блюдо. И да, готовлю ровно 15 минут, затем снимаю

@@user-jq9eg4qm5q С водой смешали они здесь яйца?

Надо попрбовать😊☺😆

Извините она соль добавила или нет

Вроде добавляла🤔

Чайную ложку.

Спасибо

@@mts697 ,так. Додала спочатку.

Air bisa diganti susu ataupun kaldu.Sesuai selera.

“Наш омлет“ совсем не ваш омлет. Слово «омлет» возникло во Франции. Хотя это блюдо восходит к давним временам, это слово впервые было использовано, когда «Буржуазная кухня» была впервые опубликована в 1700-х годах. До французов, римлян и до римлян в Древней Персии были свои варианты этого блюда.

@@annamarichev8969 и что? К чему все это? Насколько мне известно, первооткрывателями омлета называли себя и итальянцы, и греки, я особо не вникала в историю омлета. У нас он свой, так же как и борщ у всех разный.