Composition / ingredients
Step-by-step cooking
Step 1:
How to make an egg casserole in the oven? Prepare all ingredients. Take the flour of the highest grade. Remove the oil from the refrigerator so that it becomes softer and it is convenient to lubricate the mold. Eggs take C1 or CO. How do I know if an egg is fresh? Break it into a separate container. First of all, there should be no unpleasant smell. The protein of fresh eggs will be transparent and clean. The yolk should not spread and will be shiny, convex, homogeneous.
Step 2:
Immediately turn on the oven to warm up to 180 degrees on the top-bottom mode. To prevent lumps from forming, mix the flour with a small amount (2-3 tablespoons) of milk in a small deep container. Stir until smooth.
Step 3:
Wash the eggs well. It is best to use food detergents and a brush for this. Break them into a deep bowl, in which it will be convenient to beat them. Add a pinch of salt and whisk with a fork or whisk. It is not necessary to beat up to foam.
Step 4:
Then add the flour and milk mixture and mix well.
Step 5:
Pour the remaining milk into a bowl and mix again until smooth.
Step 6:
I used a 22x18 cm form. The smaller the shape you take, the higher and more magnificent the casserole will be. Brush it with oil and pour the dough. Bake in a preheated 180 degree oven, on a medium shelf, for about 20 minutes. Choose the exact time and temperature according to your oven. The casserole will rise well and turn brown.
Don't rush to get the finished casserole right out of the oven. Leave for 3-5 minutes in the oven with the door ajar. So it will fall off less.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
In order for the oven to have time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking).
Any heat-resistant form is suitable for this recipe. If you use a silicone mold, then you do not need to smear it with butter or margarine. But it is better to lightly lubricate metal, ceramic or glass dishes with vegetable oil so that the baking does not burn.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
