Cooking I'm into lately Vol. 4 Fluffy and Creamy Omelet

Next is an omelet.
It's very simple, but it's fluffy and creamy, and my family likes it quite a bit, so I'm fond of it.

The key points are the eggs and soy milk I bought at 'Yottette'.

<Ingredients>

The eggs are pasture-raised fertile eggs. 'Yottette' sells several types of fertile eggs, but these are the best.

・ Eggs: 4

<Seasonings>

The soy milk is from a tofu shop sold at 'Yottette'. It's quite rich and tastes just like tofu.

• Soy milk: a generous splash

• Heavy cream: a little

• Shiro-dashi: just a tiny bit, a drizzle

<Instructions>

1. Crack the eggs into a bowl, pour in the seasonings, and mix well with a whisk.

2. Add a slightly generous amount of oil to a frying pan and heat it well.

3. When you drop a few drops in and it sizzles vigorously, it's ready.

4. Pour it all in at once, push it toward the center as it sets, and cook until the egg mixture is gone.

5. While holding the eggs spread out in the frying pan with chopsticks, shake the pan to fold them in half, then plate them to finish.

<Points>

• As I mentioned earlier, richer eggs taste better. If you are using lighter eggs, adding some powdered cheese is a good idea.

• For soy milk, it is better to use unsweetened soy milk.

• The key is to whisk the mixture well before cooking. This will give it a fine texture.

• You can also add minced onion, chopped green onion, or melting cheese before cooking.

• It is seasoned lightly, so it is delicious as is, but feel free to add ketchup if you like.

• Please enjoy it while it is fluffy and hot.

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