EGG FOO YOUNG (CHINESE OMELETTE)
Recipe video above. This is how the Chinese do omelettes! Egg Foo Young was created as a recipe to use up leftovers, so make this your own using what you have - see Notes for the formula. Otherwise, use EITHER the prawn/shrimp or pork filling. Makes 4 small omelettes, serves 2 as meal with rice, or 4 as part of a banquet.
Provided by Nagi
Categories Mains
Time 25m
Number Of Ingredients 21
Steps:
- Mix cornflour and soy sauce. Then add remaining ingredients.
- Pour into a saucepan over medium heat. Bring to simmer, stirring constantly. Simmer for 1 minute until sauce thickens to thin syrup consistency. Remove from stove, set aside.
- MICROWAVE option: Microwave on high for 1 1/2 minutes. Stir very well, microwave for another 1 1/2 minutes until thickened. Mix well again.
- Place pork in a bowl, add remaining ingredients. Use fork to mix through.
- Whisk eggs in a bowl.
- Add beansprouts, green onions, pork or prawns, salt and pepper. If using pork, crumble the raw pork in with fingers (see video). Mix through.
- Heat 1/2 tbsp vegetable oil and drizzle of sesame oil in a non stick skillet over medium heat. Add a bit of garlic and quickly saute (10 seconds) and push into centre of skillet.
- Ladle in 1/4 of batter. Use spatular to push edges in to form a round(ish) shape.
- Cook until the underside is light golden (about 1 1/2 minutes) then flip and cook the other side for 1 minute. The raw meat will cook through in this time. Repeat with remaining egg to make 4 omelettes (use 2 pans if you can!).
- Slide omelette onto plate. Pour over sauce. Sprinkle with sesame seeds and green onions, if using.
- Serve with a side of rice and steamed vegetables of choice. Double the sauce if you want enough to pour over the rice and veggies! (Click on Servings to scale recipe up).
Nutrition Facts : Calories 227 kcal, Carbohydrate 7 g, Protein 16 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 309 mg, Sodium 838 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
FRESH SALMON OMELET
Our family raised chickens, making my mother naturally creative with eggs. Since dad didn't care for eggs alone but did like fish, she often mixed eggs with salmon. I still prepare this wholesome omelet today.
Provided by Taste of Home
Time 25m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Remove the skin and bones from the salmon; cut into 1/2-in. chunks. In a 10-in. skillet, saute the salmon, onion and green pepper in 1 tablespoon butter. Remove and set aside., In a small bowl, beat eggs. Melt remaining butter in same skillet over medium heat; add eggs. As eggs set, lift edges, letting uncooked portion flow underneath. , When the eggs are set, spoon salmon mixture over one side, then sprinkle with cheese and pepper; fold omelet over filling. Cover and let stand for 1-1/2 minutes or until the cheese is melted., If desired, make a tomato rose. With a small sharp knife, peel the skin in a thin continuous strip, starting from the base of the tomato. Roll up tightly, skin side out, from the stem end. Tuck end of strip under rose and place on omelet. From green pepper, cut two leaves. Arrange on each side of tomato rose.
Nutrition Facts :
HEARTY SHRIMP OMELET
"I've been cooking for 30 years and enjoy making quick, easy and tasty meals," relates Greg Parsons of Candor, North Carolina. "This coastal-inspired omelet is a breeze to prepare. Your dining partner is sure to exclaim, 'Wow, what a meal.'"
Provided by Taste of Home
Time 25m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- In a large nonstick skillet, saute the shrimp, red pepper, bacon, onion, lemon juice, jalapeno and seasonings in oil and 1 tablespoon butter for 2-3 minutes or until shrimp turn pink and vegetables are tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat; add eggs (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , When the eggs are set, spoon shrimp mixture on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate; cut in half. Sprinkle with parsley.
Nutrition Facts : Calories 498 calories, Fat 39g fat (17g saturated fat), Cholesterol 591mg cholesterol, Sodium 690mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein.
LEFTOVER SHRIMP OMELET
Steps:
- Preheat omelet pan on med-high heat. Add butter or non-stick spray while heating. Beat the eggs in a bowl until almost frothy and add the milk to the beaten eggs if you so desire. Pour the eggs into the preheated pan, sprinkle the pinch of salt and pepper over. With a fork or small spatula, gently and slowly keep the egg moving a bit, trying not to let it settle and stick as well as displacing the cooked egg with the uncooked egg. As omelet begins to form, place basil, parmesan, and shrimp on one half. Wait a bit longer (until the desired consistency of your omelet, a matter of personal taste.) Carefully fold over and remove from pan and enjoy.
OMELET FOR LEFTOVERS (OMURICE)
An easy choice when you need to rustle up something for yourself and happen to have leftovers like rice and bacon and vegetables that need to be used up. This recipe is versatile - use whatever you like.
Provided by ZAYO
Categories World Cuisine Recipes Asian Japanese
Time 35m
Yield 1
Number Of Ingredients 12
Steps:
- Melt butter in a skillet over medium heat. Add tomato, red bell pepper, onion, zucchini, and mushrooms; cook and stir until tender, about 5 minutes. Add rice, ketchup, bacon, paprika, salt, and black pepper; stir well to combine. Transfer to serving plate.
- Heat a nonstick skillet over medium heat. Pour in eggs in a thin layer; cook until set, about 5 minutes. Serve eggs over rice mixture.
Nutrition Facts : Calories 388.8 calories, Carbohydrate 42.5 g, Cholesterol 388.1 mg, Fat 17 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 7.1 g, Sodium 522 mg, Sugar 12.8 g
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