Oriental Oven Omelet Food

EGG FOO YOUNG (CHINESE OMELETTE)

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).

ASIAN OVEN OMELET

Steps:

• Discard seasoning packet from ramen noodles or save for another use. Cook noodles according to package directions. Drain and rinse in cold water; transfer to a bowl and set aside., Meanwhile, in a large nonstick ovenproof skillet over medium heat, cook celery in canola oil for 1 minute. Stir in the mushrooms, 2 tablespoons green onions and ginger; cook and stir for 7 minutes or until mushrooms are lightly browned. Stir into noodles. , Whisk the eggs, egg whites, sesame oil, sugar and salt. Stir into noodle mixture; spread into an even layer in the skillet. Cook on medium for 2 minutes. , Bake, uncovered at 350° for 10-12 minutes or until set. Cut into wedges. Sprinkle with remaining green onions. Drizzle with soy sauce.

PERFECT OMELET

Steps:

• Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
• TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
• Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
• TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
• Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
• Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
• Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
• Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.

EARLY-RISER OVEN OMELET

Steps:

• In a bowl, beat the egg whites, eggs, milk, seasoned salt and pepper. Pour into a greased 10-in. cast-iron or other ovenproof skillet. Sprinkle with the ham, broccoli, cheese, tomato and onion. Bake, uncovered, at 350° until eggs are almost set, 30-35 minutes. Broil 4-6 in. from the heat until the eggs are set and top is lightly browned, 1-2 minutes.

ASIAN OMELET

Steps:

• Beat eggs, milk and pepper slightly; set aside. Heat oil in 8-inch nonstick skillet or omelet pan over medium-high heat. Cook remaining ingredients except soy sauce in oil, stirring frequently, until vegetables are crisp-tender. Stir in soy sauce. Remove mixture from skillet; keep warm.
• Spray same skillet with cooking spray; heat over medium-high heat. Quickly pour about 1/2 cup of the egg mixture into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with a fork to spread eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook--omelet will continue to cook after folding.)
• Spoon about 1/4 cup of the rice mixture on one side of omelet. Run spatula under unfilled side of omelet; lift over rice mixture. Tilting skillet slightly, turn omelet onto plate. Repeat with remaining egg and rice mixtures.

OVEN BAKED OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
• Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
• Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.

FARMER'S OVEN-BAKED OMELET

Steps:

• Beat together eggs, sour cream, thyme, salt, pepper, and baking powder with electric mixer at medium speed 2-3 minutes or until well blended.
• Melt butter in a 12-inch oven-proof (cast iron) skillet; add egg mixture.
• Bake at 350F for 15 minutes; remove from over and sprinkle with chopped tomato, shredded cheese, and fresh basil.
• Return to oven and bake 15-20 minutes longer or until set. Garnish with fresh basil, if desired.

OVEN BAKED OMELET

Steps:

• Preheat the oven to 450°F.
• Mix eggs, milk, flour, salt and pepper until smooth.
• Pour half of the egg mixture into a greased 9x13-inch pan.
• Place cheese on top of egg (you can also add any other filling that you want). Pour the rest of the egg mixture over the filling.
• Bake for 15-20 minutes or until eggs begin to turn golden brown around the edges. Use a knife to loosen the omelet from the pan before slicing.
• If you want, sprinkle some additional cheese on top.
• Slice and serve.
• To save a step, combine most of the cheese with the egg mixture before pouring rather than putting them in the pan separately.

COUNTRY OVEN OMELET

Steps:

• In a skillet, saute 1/2 cup onion in oil.
• Add hashbrowns, 3/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook over medium heat for 5 minutes or until hash browns are thawed.
• Press mixture into an ungreased 10 inch pie plate, forming a shell.
• Bake at 400 degrees for 20 minutes.
• In a skillet, cook the beef, peppers and remaining onion until meat is browned; drain.
• Stir in parsley.
• Spoon into the potato shell.
• Sprinkle with cheese.
• In a bowl, beat eggs, milk, paprika and remaining salt and pepper; pour over meat mixture.
• Bake at 400 degrees for 30 minutes or until tests done.
• Let stand 5 minutes before cutting.

ASIAN CRAB OMELET ( OMELETTE)

Steps:

• Finely chop half the chilli and stir in a bowl with the crab, ginger and half the spring onion. Set aside. Thinly slice the remaining chilli, then place in a bowl with the sprouts and remaining spring onion. Set aside.
• Lightly beat the eggs with the soy and fish sauce to combine.
• Brush a large non-stick frypan with a little oil and place over medium heat. Cook omelette until just set.
• Invert onto a plate and scatter crab mixture down the centre. Roll up and slice in half. Drizzle with oyster sauce, then serve topped with sprout mixture.

EASY OVEN OMELET

Steps:

• Beat eggs.
• Add all other ingredients to eggs and blend.
• Pour into an 8x8 greased baking dish.
• Bake at 350 for about forty minutes, or until set.

OVEN OMELET

Steps:

• Whip eggs and milk together. Add in rest of ingredients.
• Pour into round casserole dish --> or pie dish.
• Cook at 350 for 20-25 minutes.
• Can also add meats like bacon, sausage, or ham. Also chopped tomatoes are good in this recipe --> just make sure you take all the gunk out (seeds). Asparagus lovers just chop and throw in, mighty tasty.
• Many different variations to this recipe.