\nPentru a face o omlet\u0103 bun\u0103 (in stil fran\u0163uzesc), calcula\u0163i 3 ou\u0103 de persoan\u0103 \u015fi b\u0103te\u0163i-le bine, ca s\u0103 fie perfect omogene \u015fi spumoase.
\nPrepararea se face intr-o tigaie cu unt cald, iar omleta trebuie s\u0103 se prind\u0103 repede, dar f\u0103r\u0103 ca ea s\u0103 se coloreze.
\nTrebuie apoi amestecat\u0103 continuu cu furculi\u0163a, mi\u015fc\u00e2nd in acela\u015fi timp tigaia cu m\u00e2na cealalt\u0103.
\nC\u00e2nd ompleta este aproape coagulat\u0103, inceta\u0163i s\u0103 mi\u015fca\u0163i tigaia \u015fi l\u0103sa\u0163i s\u0103 se g\u0103teasc\u0103 la foc mic p\u00e2n\u0103 este gata.
\nPentru servirea OMLETEI, ave\u0163i dou\u0103 op\u0163iuni principale :
\n–\u00a0\u00a0 \u00a0OMLETA PLAT\u0102<\/a>, care trebuie s\u0103 fie intoars\u0103 ca s\u0103 se fac\u0103 pe ambele p\u0103r\u0163i \u015fi
\n–\u00a0\u00a0 \u00a0OMLETA RULAT\u0102<\/a>, care este modelat\u0103 in form\u0103 de sul \u015fi cel mai adesea este umplut\u0103 cu o garnitur\u0103.
\nCa grad de preparare, OMLETA poate fi \u201espumoas\u0103\u201d sau \u201ebine facut\u0103\u201d.
\nO\u0102LE PAPAR\u0102 (SCROB) sunt ou\u0103 preparate foarte incet, intr-o tigaie de sotat, cu unt \u015fi asezonate, p\u00e2n\u0103 devin un fel de crem\u0103 de ou\u0103 destul de groas\u0103, dar niciodat\u0103 solid\u0103.<\/p>\n
Cum g\u0103tim corect OU\u0102LE F\u0102R\u0102 COAJ\u0102 ?<\/p>\n
Si pentru ou\u0103le preparate f\u0103r\u0103 coaj\u0103 exist\u0103 multe re\u0163ete, dar ne vom opri doar la OU\u0102LE OCHIURI<\/a>, OU\u0102LE SOTATE, OU\u0102LE FIERTE IN AP\u0102 sau in BAIN MARIE \u015fi OU\u0102LE f\u0103cute in bain-marie, la cuptor.
\nPentru a prepara corect un OU OCHI, trebuie s\u0103 ungem cu unt o farfurie mic\u0103 de ceramic\u0103, s\u0103 asezon\u0103m, punem in ea c\u00e2teva pic\u0103turi de ap\u0103 \u015fi apoi spargem oul in ea.
\nPrepararea se face foarte incet, pe marginea plitei.
\nAlbu\u015ful trebuie s\u0103 se coaguleze, dar f\u0103r\u0103 s\u0103 se coloreze, iar g\u0103lbenu\u015ful doar s\u0103 se inc\u0103lzeasc\u0103.
\nOUL OCHI este un deliciu, dar g\u0103tirea lui perfect\u0103 este foarte dificil\u0103.
\nOU\u0102LE SOTATE sunt ou\u0103 g\u0103tite la tigaie, acele ou\u0103 care poart\u0103 numele impropriu de \u201eou\u0103 ochiuri\u201d. Cu pu\u0163ina boia dulce pe deasupra, acestea sunt un deliciu.
\nOUL FIERT IN AP\u0102, numit \u015fi \u201eOU \u0162\u0102R\u0102NESC\u201d sau OU PO\u015eAT, este oul proasp\u0103t scufundat in ap\u0103 clocotit\u0103, la care s-a ad\u0103ugat o\u0163et \u015fi care se las\u0103 s\u0103 fiarb\u0103 2 p\u00e2na la 3 minute maximum, pentru ca albu\u015ful s\u0103 se coaguleze \u015fi g\u0103lbenu\u015ful s\u0103 r\u0103m\u00e2n\u0103 lichid.
\nPentru a reu\u015fi aceast\u0103 re\u0163et\u0103 este necesar\u0103 mult\u0103 experien\u0163\u0103. Este bine s\u0103 pune\u0163i oul intreg 10 secunde in ap\u0103 clocotit\u0103, iar apoi s\u0103 il sparge\u0163i si s\u0103 il folosi\u0163i ca \u015fi cum ar fi proasp\u0103t, ceea ce simplific\u0103 munca.
\nPentru a prepara mai multe ou\u0103 fierte in ap\u0103, sparge\u0163i ou\u0103le intr-un castron cu pu\u0163in o\u0163et \u015fi l\u0103sa\u0163i-le s\u0103 se odihneasc\u0103 la rece cel pu\u0163in 30 minute. O\u0163etul va incepe s\u0103 coaguleze albu\u015ful \u015fi nu mai r\u0103m\u00e2ne dec\u00e2t s\u0103 turna\u0163i totul in apa care clocote\u015fte incet. Se pot face astfel p\u00e2n\u00e2 la 10 ou\u0103 in acela\u015fi timp. Apoi nu v\u0103 r\u0103m\u00e2ne dec\u00e2t s\u0103 le cl\u0103ti\u0163i pu\u0163in cu ap\u0103 rece pentru a indeparta o\u0163etul de la suprafa\u0163\u0103 \u015fi apoi le pute\u0163i servi.<\/p>\n
![\"cum-gatim-ouale\"](\"http:\/\/www.chefbuzu.com\/blog\/wp-content\/uploads\/2016\/11\/Cum-gatim-ouale.jpg\")
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