Milk-Enriched Classic Omelet & Perfect Fried Eggs
"Experience the ultimate breakfast comfort with these velvety, milk-infused eggs designed for a sophisticated yet effortless morning ritual."
Instructions
Crack 2–3 fresh eggs into a bowl. Check for shell fragments and ensure the eggs smell clean and fresh.
Add 1 tablespoon of milk per egg. Beat vigorously with a fork or whisk until the mixture turns pale and slightly frothy; this incorporates air for a tender texture.
Heat a small amount of neutral oil in a nonstick skillet over medium heat. The oil should shimmer but not smoke.
For an omelet: Pour in the beaten eggs. Let them begin to set, then gently stir the center while tilting the pan so uncooked egg flows outward. Cook slowly without browning.
When the omelet is just set and still soft, slide it onto a warm plate. Garnish with sliced tomato and fresh parsley.
For fried eggs: Crack eggs directly into the hot oil. Cook to your preferred doneness—sunny-side up, over-easy, or fully set—adjusting heat as needed to avoid crisping.