🥘 Celebrity Chef’s Winning Recipe & Ingredient Pack - Amazing Omelette (素晴らしい卵オムレツ) / Local, China or Taiwan
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🥘 Celebrity Chef’s Winning Recipe & Ingredient Pack - Amazing Omelette (素晴らしい卵オムレツ) / Local, China or Taiwan
Amazing Egg Omelette 놀라운 계란 오믈렛
Recipe set one main ingredients: local farm or organic eggs
Recipe set two main ingredients + sauce
Note: The ingredient package does not provide all seasonings and cooking oil, and the ingredient package contains more portions than the actual recipe.
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🥘Cooking recipes and practices
The Hong Kong style uses ham, corned beef, fresh beef, luncheon meat, and peas as omelette fillings; in Taiwan, bacon is popular as a filling, which is called "bacon omelette."
In Japan, ketchup is added to the fried rice to create omelet rice, which has become a well-known Japanese food in Japan (it is called Omuraisu because it means Omelet + rice).
Variations by country
China
Egg foo young, a Cantonese omelette made with beaten eggs and usually ham.
An oyster omelette, a dish of Hokkien and Teochew origin made with oysters, starch and egg batter
Depending on sources, a standard omelette is cooked in butter on medium (or sometimes high) heat, is supposed to be golden brown or "unbrowned or very lightly browned" on the outside and soft in the inside (though variations are possible according to preferences); according to some American cookbooks reflecting high-end restaurant practices, a "French Omelette" should be unbrowned, cooked slowly over medium-low to medium heat, with initial stirring to prevent curds and sticking. Seasoned with just salt and pepper, this omelette is often flavored with finely chopped herbs (often fines herbes or tarragon, chervil, parsley and chives) or chopped onions.
The omelette de la mère Poulard, a Norman specialty first developed in Mont-Saint-Michel, has been called the most famous omelette in the world. It is served without fillings but often served with heavy garnishes.
The Provençal omelette is more similar to a frittata than to a traditional rolled or folded French omelette. The eggs are cooked like a traditional French omelette until the time any fillings are added; instead of adding fillings in a strip or on half the omelette, they are scattered over the entire surface of the omelette, and then the entire omelette is flipped and slipped back into the pan to cook what had been the top and is now the bottom. A tourne omelette or vire omelette, a concave platter similar to a cake plate, is often used as an aid and can be used to serve the finished omelette. According to Bernard Duplessy the tourne omelette dates to "several centuries before Christ".
Crespéou, another Provençal dish (also called gateau d'omelettes or omelettes en sandwich), is made by stacking open-faced omelettes.
In Parsi cuisine, pora is an omelette made from eggs, onion, tomato, green chillies, and coriander leaves.[18] It is usually served for breakfast with Indian/Irani tea and bread.
Typical Indian Omlette
In India, eggs are beaten with onions and poured directly on a hot pan with salt and pepper. These omelettes are consumed frequently in many Indian households.
Bread Omlette, a widespread indian snack made with Bread and egg is famous across India.
Kalakki omlette
In South Indian hotels, omlette is mixed with the mutton gravy (salna) in a semi-cooked manner and many omlette variants like Kalakki, Plain Omlette, Karandi Omlette, Podi Omlette are widespread found in Tamilnadu.
Indonesia
In Betawi cuisine, kerak telor is a traditional spicy omelette that made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp as topping.
Fuyunghai or puyonghai is a Chinese Indonesian omelette, usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab, shrimp, or minced chicken.
A frittata is an open-faced Italian omelette-like dish that can contain cheese, vegetables, or even leftover pasta. Frittatas are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts.
In Japan, tamagoyaki is a traditional omelette in which eggs are beaten with mirin, soy sauce, bonito flakes, sugar and water, and cooked in a special rectangular frying pan.
Omurice (from the French word "omelette" and English word "rice") is an omelette filled with fried rice and usually served with a large amount of tomato ketchup. Omu-soba is an omelette with yakisoba as its filling. There are several styles of this dish, including omelette cooked and filled with fried rice, a soft-cooked omelette served over the fried rice that is then sliced open, and a "tornado" style omelette over the rice.
Tenshindon is a Japanese-Chinese specialty, consisting of a crab meat omelette on rice.
In Korean cuisine, traditional omelettes are known as gyeran-mari (계란말이, "rolled-eggs") which is a type of savory banchan. Gyeran-mari is made with beaten eggs, mixed with finely diced vegetables, meats, and seafood. This side dish is often found in Korean banquet (janchi) meals, as well as Korean fast food (bunsik) restaurants.
While the Spanish terms tortilla (in Spain) and torta (in the Philippines) are applied to an omelette dish, in Mexico & Central America tortilla is a term for a flatbread made of wheat or corn, while torta is used for a type of sandwich. An omelette in Mexico (& Central America) is sometimes termed as tortilla de huevos, but the term omelette is widely used.[citation needed]
Philippines
In the Philippines, omelettes are known as torta, usually encountered with the enclitic -ng ("tortang") indicating it modifies the next word (the main ingredient); e.g. tortang hipon = torta ("omelette") + -ng and hipon ("shrimp"), meaning "shrimp omelette". There are many types of torta which are named based on their main ingredients. They include:
Foustoron is an omelette made by the Pontic Greeks. Foustoron is made with eggs fried in butter or oil; the omelette can be served plain or seasoned. Some modern varieties include yogurt and cheese. The recipe varied widely by region: some recipes included onion and dried red peppers, while others did not.
Spain
The Spanish tortilla de patatas, or tortilla española in other Spanish-speaking countries, is a traditional and very popular thick omelette containing sliced potatoes sautéed in cooking oil. It often includes sliced onions (tortilla de patata con cebolla) and less commonly other additional fillings, such as cheese, bell peppers, or diced ham.
In Thai cuisine, a traditional omelette is called khai chiao ไข่เจียว (khai meaning "egg", and chiao meaning oil-fried), in which the beaten egg mixture and a small quantity of fish sauce is deep fried in a wok filled with 1-2 cups of vegetable oil and served over steamed rice. The dish is usually served with Sriracha sauce and cilantro. A variation on this dish is khai chiao songkhrueang, where the plain egg omelette is served together with a stir-fry of meat and vegetables. Yet another type of Thai omelette is khai yat sai, literally "eggs filled with stuffing".
United Kingdom
An omelette Arnold Bennett incorporates smoked haddock, hard cheese (typically Cheddar), and cream. It was created by the chef Jean Baptiste Virlogeux at the Savoy Grill in London for the writer Arnold Bennett, who was a frequent customer. Cooks from Marcus Wareing to Delia Smith and Gordon Ramsay have published recipes for it.
United States
A Denver omelette, also known as a Southwest omelette or Western omelette, is an omelette filled with diced ham, onions, and green bell peppers,[34][citation needed] though there are many variations on fillings. Often served in the Southwestern United States, this omelette sometimes has a topping of cheese and a side dish of hash browns or fried potatoes.
A hangtown fry, containing bacon and breaded oysters, is an omelette that originated in Placerville, California, during the Gold Rush.
An egg white omelette is a variation which omits the yolks to remove fat and cholesterol, which reside exclusively in the yolk portion of an egg.
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