Fresh Water Chestnut Omelet Recipes

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FRESH WATER-CHESTNUT OMELET



Fresh Water-Chestnut Omelet image

For a garlic-chive omelet, omit the water chestnuts and scallions and add 9 ounces of garlic chives, washed and cut into quarter-inch pieces.

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Number Of Ingredients 5

20 fresh water chestnuts or two 8-ounce cans
12 large eggs
1 1/2 teaspoons salt
3 tablespoons olive oil
2 to 3 scallions, trimmed, peeled, and cut into 1/4-inch pieces

Steps:

  • Use a knife to peel dark skin off fresh water chestnuts. If using canned water chestnuts, rinse and drain. Slice into thin rounds.
  • Place water chestnuts in a bowl. Add eggs and salt. Mix well with a fork, 1 to 2 minutes.
  • Place a wok on its stand over high heat for 1 minute. Add oil; swirl to coat sides of wok. Heat for 2 minutes. Add egg mixture. Gently move eggs in wok with a spatula, lifting sections of eggs onto sides of wok, until puffed slightly and lightly browned, 2 to 6 minutes. Turn out onto a plate. Top with scallions, cut into wedges, and serve.

CHEF JOHN'S FRENCH OMELETTE



Chef John's French Omelette image

A true French omelette, or omelet as we Americans call it, is just eggs and butter, no filling. The egg is folded for a soft, tender texture. It's 10% ingredients and 90% technique, so it does take a bit of practice to perfect.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 10m

Yield 1

Number Of Ingredients 5

3 fresh eggs
¼ teaspoon kosher salt
½ teaspoon cold water
2 tablespoons unsalted butter, divided
1 pinch cayenne or white pepper to taste

Steps:

  • Whisk eggs, salt, and water together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.
  • Heat 1 1/2 tablespoons butter in a 9- or 10-inch non-stick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in the whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and "scrambling" eggs, shaking pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.
  • Reduce heat to low. Using the spatula, smooth the surface of the eggs to move runny eggs to less runny spots, working toward an even thickness. As soon as surface is wet but not runny, remove from heat.
  • Starting at the handle side of the pan, use the spatula to begin rolling the omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of pan. Use spatula to fold the last flap of egg over the top of the cylinder leaving the seam side up. Add cubes of the remaining 1/2 tablespoon butter to pan. Gently push the butter as it melts under the omelette.
  • Slide omelette to edge of pan. Flip onto a plate with the seam side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.

Nutrition Facts : Calories 393 calories, Carbohydrate 1.1 g, Cholesterol 552.1 mg, Fat 36.2 g, Fiber 0.1 g, Protein 16.9 g, SaturatedFat 18.7 g, Sodium 668 mg, Sugar 1.1 g

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