Fluffy omelet without failure

An omelet that makes a big difference in texture with a little heat. Once it's fluffy and fluffy, you can start your day with a happy mood. However, on the contrary, if I accidentally become sloppy, I feel blue.

I don't want to take too much time and effort on a busy morning. Through trial and error, I discovered a "seasoning" that promises to be fluffy just by adding it. It's mayonnaise.

Fluffy omelet without failure

[Material]
2 eggs 2 tablespoons milk
1 tablespoon mayonnaise
A little butter, salt and pepper


[Procedure]
Put eggs, milk and mayonnaise in a bowl and mix. Roughly OK without melting too much.


Heat the butter in a frying pan over medium heat, and when it is completely melted, pour in all the egg liquid.



The bottom hardens → Stir with a heat-resistant rubber spatula, and repeat to heat the whole. The heat is still medium.


When the liquid is gone, move the whole to one side of the frying pan, shape it and it's done. Salt and pepper are your choice, and the mayonnaise has salt, so if you like light taste, you can remove the salt.




Thanks to the oil content of mayonnaise, the texture and richness are fluffy and the taste is improved! Surprisingly, it does not have a "mayonnaise taste".


Even if it takes some time to shape it, it doesn't become hard, and I'm happy that it has a "fluffy" texture like a thick pudding. If you need an omelet in the morning, please try it!