It's hard to imagine a simpler dish than an omelet. It can be prepared with or without various additives. However, for many, the omelet "falls" during cooking and the dish does not look lush at all.

Cooks advise adding only one ingredient to the omelet and it will definitely not "fall". We are talking about lemon juice. And just a few drops are enough. This will not affect the taste of the dish itself in any way, but it will acquire the lightness that is needed for a lush omelet.

How does it work? The fact is that the acid of the lemon juice slightly delays the curdling of the eggs while stirring on the hot surface of the pan. Although the trick is trivial, the result will really stun you.

In addition to this secret ingredient, there are a few important rules to follow.

Very lush omelet in a pan: basic rules

A very fluffy omelet / Photo: Pexels

First of all, always crack the eggs into a bowl or other container first, and only then pour them into the pan. There, in a container, beat with a fork. Under no circumstances should you do this in a skillet.

Secondly, experienced cooks use one simple trick with the yolk. For every two whole eggs, add another yolk. So the dish is more lush, and its texture is creamier.

Thirdly, do not rush. It is better to pour eggs into a cold, not a hot pan. All chefs know this secret. And when the eggs start to heat up, remove the pan from the stove while continuing to stir the dish. Along with the other ingredients, it is recommended to add butter.

If you notice that the omelet has started to curdle quickly, remove it immediately from the stove and stir. The same procedure is carried out at the very end of cooking. While the eggs will continue to curdle because the surface of the pan will be hot, you will be able to avoid clumping and overdrying.