How to cook a steam omelette: the right recipe. Steam omelet without milk Steam omelet how to cook in a pan

Many people wonder how to cook a steam omelet if there is no slow cooker or double boiler? The answer is obvious - in a water bath. offers a recipe for steamed omelets without a double boiler. The dish looks original, your kids will definitely like it. After all, they often make such Easter cakes themselves while playing in the sandbox with molds in the summer.

Let's look at all the subtleties of baking eggs for a couple. Egg steam omelette is a nutritious dish recommended for dietary and children's tables. They feed children from the age of one of their lives, and include in the diet of people with diseases of the gastrointestinal tract: gastritis, pancreatitis. In such an omelet, useful substances are maximally preserved - vitamins A, D, E, group B, folic acid, lutein, lysine and others.

In addition, a steamed omelette is good because it does not contain carcinogens, an abundance of calories, and. Thanks to this, the dish is suitable for people with diseases of the cardiovascular system, obesity and in the fight against premature aging. And since the calorie content of a steam omelet is only 136 kcal and it contains complete protein, nutritionists include it in the morning and afternoon menu of protein diets for weight loss. So, how to cook an omelette, step by step recipe with photo.

You will need products:

Eggs - 2 pieces

Sour cream - 2 teaspoons

Drinking water - 2 tablespoons

Salt - a pinch

Refined vegetable oil - for lubricating molds

In order to cook a dietary steamed omelet:

1. First, beat the eggs into a deep container.

2. Put sour cream, salt and add drinking water. Sour cream and water can be replaced with 4 tablespoons of milk or. If you are preparing a dish for small children, then it is better not to use salt.

3. Stir the egg mass with a whisk until smooth.

How to make an omelette without milk and a double boiler? What are the secrets of its preparation? How to choose the right ingredients? Learn the history of the origin of the omelette and master the simplest airy recipe for every day to please the household for breakfast.
Recipe content:

An omelet is a dish made with eggs. Its historical origin is divided into two versions. Some suggest that he came from France, others attribute the roots of Ancient Rome. There are a huge number of variations of it. The Japanese prepare omurset, in Spain the dish is called tortilla, in Italy it is frittata, and the French do it without adding flour, milk or water, only on spiced eggs.

An omelette is usually prepared in a pan. However, young children and people with diseases of the gastrointestinal tract should not eat fried eggs. Therefore, for them, an omelet for a couple will be an ideal option. After all, the food is steamed - the most healthy and dietary. It is prepared without adding oil, and all useful substances are preserved in their original form.

The classic steam omelet involves the use of milk. However, you can get a tender and lush dish without it. To achieve this, it is necessary to follow simple rules.

First, only fresh ingredients should be used. Eggs should be with a matte shell without damage and roughness. You can check the freshness of eggs by dipping them in salt water - a fresh egg will sink, a stale one will remain on the surface.
Secondly, eggs should be beaten with a whisk or fork. The mixer is used only for soufflé omelets.
Third, always use a lid with a hole to let moisture out. And during cooking, never open it, otherwise the splendor of the dish will disappear from the temperature difference. To control the cooking process, use a transparent glass lid. And to make the omelet browned, you can grease the lid inside with butter.
Fill the dishes with a mass of 2/3 parts, because. The omelet will rise during cooking.
After turning off the heat, let the finished dish stand under the lid without opening it until it reaches room temperature. This will ensure that the dish does not fall off. It is also impossible to overexpose it, because. cold omelet will settle.
You can supplement the dish with various additives: meat, cheese, vegetables. However, remember that additional products should not be more than 50% of the total egg mass. Otherwise, the omelet will not rise, because. excess products will make its consistency heavy and dense.

Calorie content per 100 g - 38 kcal.
Servings - 2
Cooking time - 15 minutes

Ingredients:

Eggs - 2 pcs.
Sour cream - 2 tsp
Drinking water - 2 tbsp.
Vegetable oil - for greasing omelette molds
Salt - 1/4 tsp or to taste
Soda - 1/3 tsp

Making a steam omelette without milk

1. Beat the eggs into a deep bowl for whisking.

2. Put sour cream to them, pour drinking water, pour soda and season with salt.

3. Using a hand whisk, beat the products so that the egg mass acquires a uniform consistency.

4. Now, if there is a double boiler, then use it according to the instructions described by the manufacturer. If there is no such kitchen "gadget", then build the following structure. Pick up a pot of the appropriate size and pour water into it. Place a sieve with a flat surface on the pan so that it does not come into contact with the boiling water in the pan.

5. Pick up omelette molds. They can be iron, glass, ceramic or silicone. Lubricate them with vegetable oil if you plan to remove the finished omelette from them.

6. Fill the molds with omelette mass.

7. Set the container with the omelet mixture in a colander.

No wonder eggs are considered a valuable product, as they have a balanced composition of proteins, fats, vitamins, macro- and microelements. They contain lecithin, necessary for the development of the child's nervous system, lutein, useful for vision, and many other components that contribute to the development of the baby in the first years of life. You will learn about the beneficial properties of a steam omelette, as well as read how to cook it deliciously and quickly.

What are the benefits of eggs

Vitamin A regulates metabolism, strengthens the developing skeleton and teeth, retinol is necessary for normal vision. It is a powerful antioxidant that removes free radicals from the body.
B vitamins affect the work of the immune and nervous systems of the body. Together with tocopherol (vitamin E), they control the work of the endocrine glands, participating in the production of hormones.
The yolk contains a lot of vitamin D. It ensures the growth and development of the skeleton, regulates mineral metabolism and calcium deposition in the teeth.
Eggs contain macro- and microelements: calcium, iodine, potassium, iron, phosphorus, necessary for the normal development of the baby.
Lecithin prevents the deposition of cholesterol on the walls of blood vessels, one of the main components of the formation and development of the nervous system. Prevents diseases of the heart and vascular system.

Did you know? Scientists from Columbia University have found that the amount of lecithin received in the first year of life determines the future memory capacity.

Lutein, which is part of the yolk, plays a huge role in the physiology of vision.
Choline reduces the likelihood of cancer.
contain protein, necessary for building muscle tissue.
They contribute to a good mood and have a positive effect on the nervous system.
Steamed omelet can be used for diseases of the digestive system.
Eggs contain all the amino acids necessary for the harmonious development of the baby.

How and when to introduce a steamed omelet into a child's diet

Important! The egg is considered an allergenic product. Carefully observe the child, in case of allergies, exclude eggs from the child's diet.

The yolk is introduced from 7-8 months. It should be given in small amounts, after mixing into the mixture, preferably in the morning. Watch the child's reaction. The product may cause skin rash, or. If all is well, then after a couple of days increase the portion a little. By one year, the baby can eat half of one yolk.
Protein begins to be given at the age of eleven months, since, unlike the yolk, it is more common.
One chicken egg can be replaced with four quail. They are no less useful.
But a steam omelette is suitable for a child aged 1 year. Since it is undesirable for children at this age to eat more than half an egg, give the baby half a serving, increasing its size by six months. Pediatricians recommend eating this dish no more than three times a week.
Do not forget to wash the eggs thoroughly in running water: there may be on the shell.
Village milk should be boiled.

How to cook a steam omelet

Ingredients

Egg - 1 pc.;
Milk - 50 ml;

How to cook an omelet

A steam omelette is easy to make without a double boiler.

Such a steam omelette can also be made in the oven.

Steam omelette with vegetables in the microwave

Ingredients

Chicken egg - 1 pc.;
Milk - 50 ml;
Carrots - ½;

Cauliflower - 2 inflorescences;
Butter - 1 teaspoon;
Salt - to taste.

How to cook an omelet

A steam omelette made according to this recipe is perfect for an older child. Such a dish will turn out lush and tender, and most importantly - delicious.

Omelet recipes differ not only in composition and proportions, but also in cooking technology. In Asia, steamed air omelettes are very popular. We will tell you more about how to cook a steam omelette in the following recipes.

Steam omelette without milk - recipe

Depending on the size, a steam omelet can take up to half an hour to cook, but the technology we'll discuss below won't take longer than a standard fried omelette. This unusual technology is borrowed from Korean cuisine and has no analogues.

Ingredients:

- 230 ml;
eggs - 3 pcs.;
cream - 15 ml;
mix of favorite vegetables - 45 g.

Cooking

Prepare your favorite vegetables. You can buy ready-made frozen mixes, or you can choose fresh vegetables and chop them. Put the water bath to a boil. Boil the broth separately. Whisk eggs with cream, vegetables and a pinch of salt. Pour hot broth over eggs and stir. Place the omelet mixture over the steam and cover. After 5 minutes, you can check readiness.

Steam omelet in a double boiler

Ingredients:

eggs - 5 pcs.;
milk - 240 ml.

Cooking

Lightly beat the eggs with milk and season with salt. Lubricate the steamer container with oil and pour the omelette mixture into it. Turn on the device and leave the omelette to steam for 20 minutes.

How to cook a steam omelette in a slow cooker?

Turning to recipes prepared with the help of kitchen gadgets, one should not lose sight of the slow cooker - a universal device that can replace a double boiler and become a full-fledged water bath for our omelet.

Ingredients:

eggs - 3 pcs.;
milk - 115 ml;
butter - 10 g.

Cooking

Whisk eggs and milk together with a pinch of salt. You don’t need to try hard, just enough to ensure that the yolks mix with the proteins. Pour the beaten eggs into oiled silicone or metal molds, then place them on top of the steaming basket. Before this, fill the multicooker bowl with water up to the mark. Set the appropriate mode and wait for the beep.

How to cook a steam omelette in the microwave?

Ingredients:

eggs - 2 pcs.;
milk - 35 ml;
oil - 10 g;
parsley greens - 1/2 tbsp. spoons.

Cooking

Combine eggs with milk and a pinch of salt. Add chopped greens to the omelette and pour everything into a greased form suitable for cooking in the microwave. Cover the container with the omelette with a lid and set for a minute at maximum power. Then carefully lift it up, letting the unset eggs drain and return to the microwave for another minute and a half or until the surface is completely set.

Another version of the Asian omelette, but prepared using a completely different technology. The finished omelette is creamy, reminiscent of creme brulee. If desired, the recipe can be supplemented with meat and vegetables.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Steam dishes are the basis of dietary nutrition. A steamed omelette is a win-win option for breakfast. The steaming method preserves the vitamins, taste, color of the ingredients. Food cooks evenly, does not burn or dry out. You save time, because the products do not need to be turned over or stirred. Healthy eaters who are on a diet and want to diversify their daily menu should learn how to cook a steam omelette. Steam cooking reveals many shades of taste and aroma, requires much less salt and spices than boiling and stewing.

Steamed omelet recipes

This dish is a space for culinary creativity. Mix eggs with milk, cream, yogurt, broth or water, add your favorite ingredients. Vegetables, meat, cheese, ham, fish go well with eggs. Even an airy dessert can be made from an egg mixture by adding nuts, fruits and sugar. By learning how to cook a regular and protein omelet for a couple, you can surprise your loved ones with a variety of options for breakfast or dinner.

On a water bath

Time: 25 minutes.
Servings: 3 persons.
Calorie content of the dish: 97 kcal / 100 g.
Purpose: for breakfast, lunch, for children.
Cuisine: French.
Difficulty: easy.

Cooked in a water bath according to a simple recipe, the classic omelette is light, tender, rich in B vitamins and folic acid. A low-calorie dish suitable for dieters and children over one year old. An omelette is prepared from a minimum set of ingredients, does not require special kitchen equipment, and can be served for breakfast, lunch or dinner.

Ingredients:

egg - 5 pcs.;
milk - 200 g;
salt - a pinch;
olive oil - 1 tbsp. l.

Cooking method:

Whisk eggs with olive oil and salt in a bowl, jar or small saucepan.
Pour in the milk in a thin stream.
Line the bottom of a large pot with a cloth or silicone mat, place a container with the egg mixture, pour in water, which should reach the middle of the bowl with the scrambled eggs.
Steam the omelet in a saucepan with a lid on, in simmering water for 25 minutes.

In a slow cooker

Time: 20 minutes.
Servings: 2 persons.
Calorie content of the dish: 89 kcal / 100 g.
Cuisine: French.
Difficulty: easy.

Protein omelette in a slow cooker is easy and quick to cook. The dish is made without yolks, therefore it does not contain cholesterol. Suitable for people with cardiovascular diseases, pancreatitis, gastritis, stomach ulcers, included in protein diets for athletes, recommended by nutritionists to bring weight back to normal. The consistency of the finished multicooker omelette is airy and porous, and the taste is delicate, which children will definitely like. Pairs well with steamed zucchini and fresh lettuce.

Ingredients:

egg - 4 pcs.;
skimmed milk - 100 g;
sour cream - 1 tbsp. l.;
butter - 20 g;
salt - 2 pinches;
dill, parsley, lettuce - 1 bunch each;
small zucchini or zucchini - 1 pc.

Cooking method:

Separate the whites from the yolks.
Combine the whites with sour cream, gradually pour in the milk, beat until thick foam, until the lumps disappear.
Pour the protein mixture into the multicooker mold, greased with oil.
Set the mode to "Steam", cook for 7-10 minutes.
Peel the zucchini, cut lengthwise into thin plates - slices, salt and pepper. Steam for a quarter of an hour.
Serve on top of lettuce leaves, sprinkle with chopped herbs.

In a double boiler

Time: 45 minutes.
Servings: 2 persons.
Calorie content of the dish: 138.4 kcal / 100 g.
Cuisine: Greek.
Difficulty: medium.

Do you want to treat yourself and your loved ones to an unusual, tasty and hearty lunch, but don't know how to make it healthy as well? Steam an omelet from the Greek Islands with olives, soft cheese and lemon juice. With the same ingredients, you will get an excellent protein steam omelet if you separate the yolks from the proteins at the beginning of cooking.

Ingredients:

egg - 5 pcs.;
natural yogurt - 120 g;
Feta cheese - 40 g;
cherry - 5 pcs.;
sweet pepper - 1 pc.;
spinach - a bunch;
basil - a bunch;
leek - 1 stalk;
pitted olives - a handful;
lemon juice - 1 tbsp. l.;
soy sauce - 1 tbsp. l.;
olive oil - 1 tbsp. l.;
salt, black and white peppers, paprika - a pinch each.

Cooking method:

Cut cherry tomatoes in half.
Cut the olives into thin slices.
Cut cheese and pepper into cubes.
Finely chop the basil, spinach and leeks.
Stew greens, olives and peppers with the addition of water over low heat for 10 minutes.
Eggs or just proteins, combine with yogurt, lemon juice, soy sauce, salt, paprika, white, black pepper and beat lightly.
Put greens with olives, tomatoes, cheese in layers in a greased form, pour in the eggs.

Protein omelet in the oven

Time: 50 minutes.
Servings: 5 persons.
Calorie content of the dish: 101.8 per 100 g.
Purpose: for lunch, dinner, festive table.
Cuisine: Italian.
Difficulty: medium.

Protein omelette baked with vegetables in the oven is a storehouse of vitamins and minerals. If you do not like a crispy crust, exclude cheese from the recipe. Thanks to bright, colorful vegetables, the casserole will not only turn out delicious, but will also look very beautiful. Children who are difficult to feed with vegetables will not leave without attention a healthy dish if you bake it in muffin tins.

Ingredients:

eggs - 8 pcs.;
milk - 300 g;
broccoli - 150 g;
Brussels sprouts - 200 g;
frozen green peas - 150 g;
onion - 1 pc.;
sweet red pepper, green - 1 pc.;
carrots - 1 pc.;
hard cheese - 50 g;
cilantro - a bunch;
olive oil - 3 tbsp. l.;
salt - 3 pinches;
ground black pepper - a pinch.

Cooking method:

Onion cut into half rings, carrots into circles.
Put the vegetables in a preheated pan with olive oil, after 10 minutes add green peas, simmer covered for 5 minutes.
Separate the broccoli into florets, cut the Brussels sprouts in half, and cut the peppers into cubes. Combine with the rest of the vegetables in the pan, simmer everything together for another 5-7 minutes.
Beat the whites until the foam thickens and doubles in volume, add milk, salt, pepper, beat well again.
Lubricate the form with olive oil, lay out the vegetables, pour the protein-milk mixture, sprinkle with chopped herbs and grated cheese.
Bake in a preheated oven at 190 degrees for 20-25 minutes.

Vegetable diet

Time: 25 minutes.
Servings: 2 persons.
Calorie content of the dish: 128 kcal / 100 g.
Purpose: for breakfast, diet.
Cuisine: European.
Difficulty: medium.

Dietary omelette is easily digestible, gives a feeling of fullness, does not harm the figure. Vegetables are rich in vitamins, minerals and fiber, are a source of antioxidants, keep the whole body in good shape. Natural yogurt will not add fat, but will leave a delicate creamy aftertaste. Prepare such an omelet for breakfast or lunch, and a charge of energy and positive emotions for the whole day is provided. Serve hot with whole grain bread.

Ingredients:

eggs - 4 pcs.;
natural yogurt - 100 g;
zucchini - 200 g;
carrots - 1 pc.;
bell pepper - 1 pc.;
salt - a pinch;
dill, parsley, basil - one bunch each;
vegetable oil - 1 tbsp. l.

Cooking method:

Zucchini, carrots and peppers cut into cubes, salt, pour oil.
Place the vegetables in the steamer rice bowl, steam for 10 minutes.
Separate the yolks from the proteins, carefully rub the yolks with salt. Separately, beat the proteins in a thick foam, add yogurt. Mix whites and yolks. Pour mixture over vegetables.
Within half an hour, a dietary lunch will be ready. Before serving, add chopped greens.

Children's omelette in a slow cooker

Time: 25 minutes.
Servings: 2 persons.
Calorie content of the dish: 127.5 kcal / 100 g.
Purpose: for breakfast, dessert.
Cuisine: European.
Difficulty: easy.

Sweet desserts loved by children can be not only tasty, but also healthy. Both qualities are perfectly combined in a steamed apple omelette. With an airy, delicate delicacy, you can diversify the children's menu as soon as eggs are introduced into the child's diet. When cooking for adults or older children, add a little grated ginger and a pinch of cinnamon to the apples while roasting.

Ingredients:

egg - 3 pcs.;
milk - 75 g;
apples - 1 pc.;
carrots - 1 pc.;
butter - 10 g;
sugar - 2 tsp;
cornmeal - half a teaspoon;
vanilla sugar - 5 g;
salt - a pinch;
powdered sugar - 1 tbsp. l.

Cooking method:

Peel the apples, remove the core and cut into small cubes, grate the carrots on a coarse grater.
Heat a heavy-bottomed pan, melt the butter, lightly fry the apples and carrots mixed with sugar.
Beat eggs with salt and vanilla sugar until foamy, pour in milk in a thin stream, mix gently from bottom to top.
Lubricate the bowl with butter, put the apples with carrots, pour the egg mixture.
Set the steamer mode in the multicooker, cook for a quarter of an hour.
Remove the finished dessert using a wire rack, put on a plate and sprinkle with powdered sugar.

With mushrooms

Time: 50 minutes.
Servings: 4 persons.
Calorie content of the dish: 67 kcal / 100g.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: medium.

A steamed protein omelet is in perfect harmony with mushrooms and poultry fillets. A hearty yet light dish, perfect for lunch or dinner. For cooking in a double boiler, use only mushrooms. If you want to get an omelet with wild mushrooms, be sure to pre-heat treat them: boil them for a quarter of an hour after boiling. Boiled mushrooms can be fried with onions for 5-7 minutes.

Ingredients:

egg - 5 pcs.;
cream - 4 tbsp. l.;
fillet of turkey, guinea fowl or chicken - 1 breast;
fresh champignons - 5 pcs.;
frozen peas - 2 tbsp. l.;
salt - 2 pinches;
pepper, Provence herbs - a pinch each.

Cooking method:

Wash the fillet, dry, rub with pepper, Provence herbs, a pinch of salt. Cut into thin strips.
Finely chop the mushrooms. Cook with a bird for a couple in a colander or on a double boiler grate for a quarter of an hour.
Mix cream, egg whites and salt until smooth.
Brush the bowl with oil, add the mushrooms and meat, add the peas and whipped protein mixture.
Steam for 25 minutes.

Time: 40 minutes.
Servings: 2 persons.
Calorie content of the dish: 118.3 kcal / 100 g.
Purpose: for breakfast, dinner.
Cuisine: Italian.
Difficulty: easy.

Tomatoes with cheese are a classic combination in Italian cuisine, used not only in pizza, but also in appetizers, sandwiches, hot dishes and soups. Add any cheese except mozzarella to the egg mixture with tomatoes, otherwise it will be too watery. Tomato and Cheese Omelette is low-calorie but nutritious, perfect for breakfast or dinner, while the mixture of Italian herbs will fill the dish with flavors and nutrients.

Ingredients:

eggs - 4 pcs.;
milk - 100 g;
cherry tomatoes - 200 g;
cheese - 60 g;
ham - 150 g;
salt - a pinch;
Italian herbs - a pinch.

Cooking method:

Cut tomatoes into slices, ham into cubes.
Cheese grate on a fine grater.
Beat the eggs until fluffy foam, add salt and seasoning, gradually pour in the milk, mix gently.
Lubricate the form with oil, put the tomatoes, ham, add the egg mixture, sprinkle with cheese.
Cook for half an hour in a double boiler or in a water bath.

Subtleties of cooking

A steamed omelet will turn out lush, melting in your mouth, tender, if you follow a few simple rules:

With lactose intolerance, dairy products can be replaced with boiled water, vegetable or meat broth.
Take only fresh products, eggs older than 5 days cannot be beaten properly, which will affect the consistency of the finished dish.
For one egg, add no more than 1.5 tablespoons of milk or cream - the optimal ratio so that the omelette is not watery.
Pour the dairy products into the beaten egg mixture in small portions, stirring constantly.
Do not use a mixer - the mass will turn out too steep, beat with a whisk or fork.
Take milk, eggs, stuffing at room temperature, an omelet from cold foods will not rise.
Include no more than 50 percent of the volume of the egg mixture in the composition of the omelette of additional ingredients.
Steam the egg-milk mass as soon as the ingredients are mixed, otherwise the dish will not be airy and tender.
Temperature fluctuations are detrimental to splendor. To prevent the dish from sinking, do not forget about the lid, do not lift it during cooking and for 3-5 minutes after cooking. Lubricate the inside of the lid with butter.
Omelet is delicious hot and cold, but does not keep for a long time. Cold omelet is an original addition to salads or soups.

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Steamed omelet: recipe