Oyster Omelette Food
CREOLE OYSTER OMELETTE
Make and share this Creole Oyster Omelette recipe from Food.com.
Provided by Pesto lover
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- In 10" skillet, fry bacon until crisp. Crumble it. drain all but 2 teaspoons bacon grease from skillet. Add bacon back to pan.
- Add 1 tablespoons unsalted butter to reserved 2 tsp bacon grease in skillet over med-high heat.
- Add oysters, green onions, and garlic.
- Saute until edges of oysters start to curl, about 1-2 minutes.
- Add remaining 2 tablespoons butter, cayenne and salt. Remove from heat and set aside.
- Whisk together eggs, half and half and a pinch of salt.
- Clean pan and heat over medium heat.
- Add 2 tsp unsalted butter and 2 tsp vegetable oil to hot pan.
- Add egg mixture and cook, lifting edges to let uncooked egg run under omelette, so that top is not too wet.
- Flip once and cook 10 seconds.
- Flip omelette onto large plate.
- Put oyster mixture in the middle and fold over omelette to serve.
Nutrition Facts : Calories 556.6, Fat 44.6, SaturatedFat 20, Cholesterol 513, Sodium 639.6, Carbohydrate 9.4, Fiber 0.2, Sugar 0.6, Protein 28.7
FRIED-OYSTER OMELET
Steps:
- Put flour and ground saltine crackers in 2 separate small bowls and season flour with salt and pepper. Beat 1 egg with a fork in a small bowl and season with salt and pepper. Pat oysters dry and coat, 1 at a time, in flour, then egg, then cracker crumbs, shaking off excess between each coating. Put coated oysters on a plate.
- Beat remaining 3 eggs with a fork for omelet. Heat butter in an 8-inch nonstick skillet over moderate heat until foam subsides, then fry oysters until golden, about 1 minute per side, transferring with tongs to paper towels to drain.
- Reduce heat to moderately low, then add eggs to skillet and cook, stirring gently, until half set, about 1 minute. Season with salt and pepper. Arrange oysters over half of eggs opposite skillet handle, then continue to cook until eggs are just set, about 1 minute more. Fold omelet over oysters and invert onto a plate.
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4/5 (1)Category OystersServings 2Total Time 25 mins
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4/5 (1)Category OystersServings 2Total Time 25 mins
- Make the sweet chili sauce: Stir together the ketchup, vinegar, soy sauce, and sugar in a small pot. Bring to a simmer over medium, stirring constantly, until sugar dissolves, about 1 minute. Whisk cornstarch into 1/2 cup cold water; add to the pot and bring to a boil, stirring constantly, until mixture thickens, about 2 minutes. Remove from heat, and set aside.
- Make the oyster omelet: Shuck oysters, reserving any juice in shells. If the oysters are large, cut them in half. Whisk the sweet potato starch into 1/4 cup water in a medium bowl. Stir in salt, oysters, and any oyster juice.
- Heat oil in a medium nonstick skillet over high. Let it get quite hot, then add the oyster mixture. Reduce heat, and let mixture set into a thick, translucent pancake with a jelly-like consistency, about 4 minutes. Stir in spinach and scallions.
- Break eggs into a bowl, stir them with a fork, then add them to the skillet. Allow to just set, then flip the omelet as gently as you can (don’t worry if it breaks). Cook until bottom is just set but eggs are still a little runny, about 1 minute. Flip the omelet onto a plate, and serve with the sweet chili sauce. (It might not be pretty, but you’re going to top it with sweet chili sauce, so it doesn’t matter.)
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Fry the Omelette. Heat up an oiled pan. Spread ½ ladle of rice flour mixture covering the entire surface. Cook until the base is formed. Next, add …
From asianfoodnetwork.com
Servings 2Total Time 40 mins
From asianfoodnetwork.com
Servings 2Total Time 40 mins
- Make tapioca flour mix. Mix the tapioca flour, plain flour and salt into a bowl. Add water and mix Strain and set aside.
- Fry the Omelette. Heat up an oiled pan. Spread ½ ladle of rice flour mixture covering the entire surface. Cook until the base is formed Next, add about 1 ladle of tapioca flour mix over medium heat. Add 3 beaten eggs, 2 tsp light soy sauce and 1 tsp fish sauce. Spread evenly over entire surface. Lower the heat and fry. Turn over when the underside is slightly browned. Drizzle some oil in the middle and cut up omelette and push to side of pan. Add 1 tsp garlic, 1 tbsp chili paste and 2 tbsp oil in the middle and fry. Then mix the omelette in. Add 4 pcs oysters onto centre of pan, searing it a few seconds. Add 1 tsp cooking wine. Mix the oysters with the omelette and spring onions.
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From myrecipes.com
Servings 2
From myrecipes.com
Servings 2
- Drain oysters, reserving 3 tablespoons oyster liquor. Chop 4 oysters; set remaining oysters and oyster liquor aside.
- Melt 1 1/2 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Dissolve soda in whipping cream; gradually stir into flour mixture with reserved oyster liquor. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in chopped oysters, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Set aside, and keep warm.
- Melt remaining butter in an 8- inch omelet pan or heavy skillet over medium heat; add reserved oysters, and sauté 1 minute. Drain oysters; set aside and keep warm.
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