Steam omelet in a double boiler, in a water bath, in a slow cooker. Omelette steamed with sour cream, cheese, mushrooms, tomatoes

Steam omelet in a double boiler, in a water bath, in a slow cooker. Omelette steamed with sour cream, cheese, mushrooms, tomatoes

Omelet is a traditional “morning” dish, a source of easily digestible protein. It is universal, because it can be served both for breakfast and for dinner. Especially good is the steam omelette. It is healthier than fried in butter, besides it has a surprisingly delicate texture and a special taste. It is no coincidence that this variant of the egg-milk dish is included in the plan of therapeutic and dietary nutrition, as well as in the diet of young children.

Omelette steamed is tasty both by itself and in combination with other components. Those who are not afraid of extra calories can cook it with ham, cheese, bacon. Kids and people in need of low-calorie diets should learn how to make a steam omelet with vegetables, herbs, cottage cheese, bran, sour cream, flour, and green peas.

Steam Omelet - General Cooking Principles

For a classic omelette, the right combination of proportions is very important. Ideally, the mass of eggs and milk should be the same. Before breaking the shell, the egg must be thoroughly washed with cold running water to prevent particles of dirt and feather from entering.

Mixing eggs and milk, it is important to achieve a perfectly homogeneous consistency. In this case, it will turn out the most tender dish that is adored by small children and people suffering from gastric ailments.

Instead of chicken eggs, you can use quail. In this case, four quail eggs will replace one ordinary chicken egg. If the dish is prepared for a child, it is important to ensure that the baby is not allergic to egg white.

To cook an omelet on a pair, it is convenient to use a steamer or a slow cooker with the appropriate function. If there are no such devices in the kitchen, they will be successfully replaced by a water bath.

Classic steam omelet in a double boiler

For cooking two servings of traditional omelette, you can take from four to five eggs. Using a double boiler to prepare the dish is easy. It is not necessary to follow the process, nothing will burn.

Ingredients: • five C1 grade eggs (medium-large);

• a glass of milk;

• salt to taste.

Cooking Method:

Wash eggs and gently break into a bowl.

Stir with a fork.

Gradually pour a thin stream of milk, not beating, and mixing the components.

Salt, mix again.

Pour the egg-milk mixture into the double boiler.

Turn on the device for twenty minutes.

Arrange the cooked omelet on plates and serve.

Steam omelet in a water bath

A simple and convenient way to cook an omelette steamed without a double boiler - use a container of boiling water. There are two ways of cooking, you can choose the most convenient.


• four eggs;

• incomplete glass of milk;

• some salt.

Cooking Method:

For the first method you will need a colander with a flat bottom. You need to pick up a pot of such diameter so that you can firmly install it.

Pour water into the pan so that it does not reach the bottom of the colander.

Prepare the omelet mix as described in the previous recipe.

Place the container with the mixture in a colander, tightly cover the structure with a lid.

Steam omelette until cooked. The mixture will thicken in ten to fifteen minutes.

The second way is even easier. In the pan you need to pour water so that it reaches half the capacity in which the omelet will be prepared. It remains to close the pot with a lid and cook the mixture over low heat until tender.

Protein steam omelet “Dietary”

An omelette made from proteins only has a special dietary value. It is prescribed for diseases of the stomach, intestinal disorders and is prepared in water or skimmed milk. This egg dish can be consumed with elevated cholesterol. The number of ingredients indicated per serving.


• three egg whites;

•? glasses of cold water or low-fat milk;

• a teaspoon of butter for the form;

• salt.

Cooking Method:

Drain well-washed eggs with a clean cloth.

Separate proteins.

Beat them with a pinch of salt.

Gently pour in water or skimmed milk, beat again.

Grease the omelette. Pour the protein-milk mixture.

Cook in a double boiler or steamed in a saucepan until the mixture thickens (about fifteen minutes).

Steamed Omelet “Chopped Flour”

Omelet cooked in this way, it turns out denser than the classic. Flour allows eggs whipped with milk to keep their shape better. The dish can be included in the meal plan for stomach ailments.


• four eggs (for two servings);

• 160 ml of milk;

• two tablespoons of white flour;

• salt;

• teaspoon butter.

Cooking Method:

Combine eggs, salt and half of milk.

Prepare a classic steam omelet as described above.

Omelette cool and chop with a knife.

The remaining milk combine with flour, break the lumps.

Put on a slow fire and cook the sauce.

When it is slightly thickened, put the butter and omelet strips.

Immediately file.

Steam omelet in a slow cooker

The recipe is useful if the slow cooker has the function of a steamer. This steamed omelet is cooked very quickly and simply.


• five eggs;

• two hundred milliliters of milk;

• teaspoon butter;

• some salt.

Cooking Method:

Well-washed eggs, beat with a hand whisk or mixer.

Add salt and beat again.

Pour in the milk and beat for 15-20 seconds.

Capacity for making steam omelette fluff with a piece of butter.

In the bowl multicooker pour water.

Place an omelet in a rack and cook for twenty minutes in a double boiler.

If the omelette does not thicken, turn on the device for another ten minutes.

Omelet Muffins with Cheese

If the mistress has egg whites, you can make delicious and very nourishing muffins with cheese. Steamed omelet in tins turns out not only tasty, but also unusual, which means that children will definitely like it.


• three egg whites;

• three tablespoons of milk;

• a pinch of salt;

• a piece of butter for the form;

• twenty grams of cheese.

Cooking Method:

Beat the whites with salt and milk.

Forms for muffins grease.

Pour the omelet in molds.

Put the future “muffins” on the shelf of the double boiler. Keep an omelet for a couple of twenty minutes.

While the mixture thickens, grate the cheese.

Remove the omelet from the molds.

Sprinkle with cheese crumb.

Omelette steamed with broccoli and sour cream

Healthy vegetables are good with scrambled eggs. If a child does not want to eat broccoli, he can offer an unusual and very tasty combination of soft cabbage and tender steam omelet. You will need portions for baking.


• three large “flowers” ​​broccoli;

• two eggs;

• tablespoon white flour;

• two tablespoons of sour cream;

• A little paprika, pepper and salt.

Method of preparation

Beat the eggs with salt until air bubbles appear.

Add sour cream and flour, mix thoroughly. If it is too thick, you can dilute with 2-3 spoons of milk or water.

Put salt, pepper, paprika and other spices to taste.

Broccoli florets divided into small pieces and pour boiling water.

After five minutes, boil the drain, chop the cabbage with a knife as small as possible.

Put cabbage on the bottom of the portions.

Pour the egg-flour mixture, filling two thirds of the volume.

Steam omelette in a double boiler for fifteen minutes.

Steamed Omelet with Mushrooms

To diversify the morning menu, you can cook a hearty steam omelet with mushrooms. A fragrant, tasty dish will lift your spirits and give energy for the whole day. In addition, it may well replace dinner.


• three eggs;

• tablespoon of corn flour;

• three champignons;

• three spoons of green peas;

• a tablespoon of soy sauce;

• half a glass of water;

• small carrots.

Method of preparation

Wash the mushrooms and chop finely.

Peel carrots and cut into very small cubes.

For ten minutes, hold the mushrooms and carrots in a double boiler or sieve over boiling water.

Beat eggs and water, add soy sauce and corn flour, beat everything again.

Mushrooms and carrots put in the form for making omelet, add green peas.

Pour all egg mixture.

Steam omelet for half an hour.

Steamed omelet with tomatoes and cheese

Juicy, savory dish - steam omelet with tomatoes. It can help out with a low-calorie diet. A little high-calorie cheese figure does not hurt. Ingredients:

• two eggs;

• one third cup of milk;

• one tomato;

• salt;

• a piece of cheese.

Method of preparation

Freshly washed and well-dried tomatoes cut into slices.

A piece of cheese grate on a fine grater.

Beat eggs with milk and salt until smooth.

Tomatoes put in a container for cooking, pour the egg-milk mixture.

Cook for twenty minutes in a double boiler or half an hour for a couple in a saucepan.

Serve, sprinkled on request with fresh chopped greens.

Steam Omelet - Tricks and Tips

To get the classic combination of eggs and milk for an omelet, you can use half a shell as a yardstick. Proportions are easy to remember: two such halves filled with milk are taken on one egg

You can not beat the eggs with milk and leave for later. Omelet does not work lush. Therefore, you need to cook it immediately after beating the egg mixture.

If you add too many additives to the omelet (mushrooms, ham, etc.), it will not turn out lush.

To the omelet does not fall, it is important to follow the rule: do not open the lid until the mixture thickens, and another five minutes after cooking. From a sharp temperature drop and fall.

When lactose intolerance omelet can be cooked in water.

The steam omelet contains many vitamins of group B, vitamins A and D, and also very useful substances: selenium, calcium, potassium, lecithin, lutein, iron. If you regularly use this dish, your hair and nails will always be in perfect condition, headaches will pass, and the nervous and immune systems will be strengthened.

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