Classic Egyptian Omelette Recipes

EGYPTIAN FETA CHEESE OMELET ROLL

Steps:

• In a small bowl, beat eggs and pepper together. In another small bowl, combine crumbled cheese with milk.
• Heat oil in a large non-stick skillet over medium-high heat. Pour in eggs, and tilt pan until bottom is evenly covered. When edges appear cooked, place feta mixture in a line in the center of eggs. Using a spatula, fold eggs over top and bottom of cheese, then fold sides over.

CLASSIC EGYPTIAN OMELETTE

Steps:

• Skin and slice the tomatoes.
• Finely chop the onion and lightly fry in the butter in a large frying pan.
• Crush the garlic and add to the onion. When lightly browned, add the tomatoes and salt and pepper. Cook gently, turning several times, until tomatoes are soft.
• Beat the eggs lightly, add cheese and pour into the frying pan. Cook over low heat, periodically loosening egg from sides of pan, until set on one side.
• Turn and cook on reverse side.

EGYPTIAN OMELET - EGGAH

Steps:

• PRE HEAT OVEN TO BROIL.
• IN A BOWL MIX EGGS SALT, PEPPER AND FLOUR, SET ASIDE.
• SAUTÉ ONIONS WITH 2 TBSP OIL TILL JUST TRANSLUCENT, ADD PARSLEY, TOMATOES AND BELL PEPPER COOK OVER MEDIUM HEAT FOR APPROX 3 MIN'S, REMOVE FROM FLAME AND SET ASIDE TO SLIGHTLY COOL.
• MIX EGG MIXTURE WITH VEGETABLE MIXTURE.
• IN A NON STICK LARGE PAN ADD REMAINING 3 TBSP OIL, ONCE HOT ADD THE EGG/VEG MIXTURE. SHAKE MIXTURE AROUND PAN TILL ALL LIQUID IS EVENLY COATED. ONCE BOTTOM OF EGGAH IS COOKED PLACE PAN UNDER BROILER FOR 2 TO 3 MIN'S TILL TOP IS BROWNED.
• Serve with salad and pita bread, you've got dinner!
• http://food4memories.com.

CLASSIC OMELETTE TECHNIQUE

Steps:

• Break the eggs into a stainless steel bowl and beat with a whisk to a smooth consistency. Salt and pepper can be added now, immediately before cooking to allow full incorporation into the eggs.
• Heat the pan over medium to low heat. Add the butter and allow to heat to a bubbly state without burning or browning. Add the beaten eggs to the pan and immediately begin to stir the eggs in a circular fashion so they do not stick to the bottom at the same time that you shake the pan across the burners. Keep the pan moving, stirring with your spatula, so that as the eggs begin to cook and coagulate, you pull cooked egg from the outer edge of the pan over raw egg in the center.
• When the eggs are half cooked, cease stirring and shaking the pan, and now roll the raw and runny egg outward by twisting your wrist. The uncooked egg will now cook on the bottom and sides of the pan. The entire cooking process will take at most 2 minutes and experience will be the best teacher to master the classic omelette. The omelette should not brown but should stay a beautiful egg golden.
• .Give the pan 1 or 2 good firm raps on the burner and, holding the handle in one hand in an underhanded grip, tilt the handle upward and begin to roll the edge of the omelette furthest away from the serving dish towards the plate. Roll this edge of the omelette one third towards the center, begin to slide the front of the omelette out onto the plate so the leading edge becomes the seam of the omelette and is flatly on the bottom. This will from the perfect oval shaped omelette.
• To make filled omelettes, add cooked vegetables, cheese or meats to the center of the omelette just before you begin to roll the omelette for the finished plate. Always heat fillings separately and cut the meat and cheese thinly enough to be thoroughly heated by the heat from the omelette center.
• Suggested fillings: Sauteed mushrooms and goat cheese, fresh herbs; thyme, chives, tarragon, parsley, sauteed spinach, cheddar cheese and jalapeno pepper, cooked bacon or country ham ratatouille

CHIARELLO'S CLASSIC OMELET TECHNIQUE

Steps:

• Break the eggs into a bowl and season with salt and pepper; lightly beat with a fork. Heat a 10-inch nonstick saute pan with 1 teaspoon unsalted butter. When butter begins to crackle pour in beaten eggs and cook for 10 seconds, just so the eggs begin to set on the bottom. Immediately scrape the sides towards the middle using a plastic utensil. Stir almost continuously until the omelet is cooked to your liking. Allow 2 minutes for a well cooked omelet. To roll the omelet, flip one half over toward the middle, while tilting the pan. Add the filling of your choice and continue rolling omelet over itself. Roll the omelet on to a serving plate. Make a slit with a paring knife to expose some of the filling and drizzle some melted butter on top, if desired. *Chef's Note: To serve a make-your-own omelet bar, make omelets to order and offer toppings: Spinaci alla Padella, Grilled Red Onions, Salami Bits, Caponata and a selection of cheeses.
• Bring 1 gallon of water to boil in a large pot with 2 1/2 tablespoons kosher salt. Add the spinach, pushing it down into the water with a skimmer, and immediately remove it to a bowl of ice water. Drain the spinach once cooled (don't leave it in for too long) and squeeze out the water. Divide spinach into 4 sections and compress each into a ball (each ball will be about 1 cup and they can be wrapped in plastic and refrigerated for up to a day). Cut each ball in half and then in half again to chop up the spinach. Place 1/4 cup of the oil in a large skillet over high heat. Add the garlic to the pan and shake the pan often, for about 1 minute or until the garlic is lightly browned. Add the spinach and saute for 2 to 3 minutes. Season with salt and freshly ground pepper, to taste. It will seem dry. Remove the spinach to a bowl, sprinkle with a little olive oil and garnish with lemon wedges. Variations: Try adding some chopped anchovy with the garlic. For creamed spinach: substitute butter for half of the oil and add 1 cup of heavy whipping cream as you cook the spinach. Yield: 4 servings
• Preheat a grill or a grill pan. Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a cutting board and chop into bite-sized pieces or serve whole. Yield: about 3 cups
• Heat a large saute pan over medium-high heat. Place salami in heated pan. Drizzle salami with olive oil, and cook, stirring. The salami will give off steam in about 5 minutes while it releases its moisture. When the hiss of steam turns to a sizzle, turn the heat down to medium and cook, stirring occasionally, until the salami bits are crisp, about 15 to 20 minutes. Using a slotted spoon, transfer the bits to several thicknesses of paper towel to drain. The bits will crisp even more as they cool. Use immediately or freeze the bits for up to 6 months and warm in a skillet, as needed. Yield: 1 pound
• In a very hot pan, separately cook the vegetables over a medium-high flame with a bit of the olive oil. Cook the onions and the garlic together in the same pan in a little more oil. Set all cooked vegetables aside in a large bowl. Make the "agrodolce": Combine vinegar and sugar in a small saucepan and reduce by half over medium-high heat for 3 to 4 minutes. While vegetables are still warm, combine with the roasted peppers, olives, and capers. Pour the "agrodolce" vinegar over the vegetable mixture and toss to coat. Add salt and pepper to taste. Add the chopped herbs and marinara sauce and stir. Serve the caponata at room temperature. Yield: 10 to 12 servings

EGYPTIAN SPINACH OMELET

Steps:

• Rinse and drain spinach; squeeze out excess water.
• Place spinach in saucepan over medium heat; cover with lid and allow to wilt.
• Remove from heat and drain in colander.
• Remove all excess water.
• Heat oil in large cast-iron skillet or other ovenproof skillet.
• Add chopped onions and cook until tender and lightly golden.
• Add tomatoes to skillet; season to taste with salt and pepper.
• Cook for 12-15 minutes or until tomato is tender and liquid is reduced.
• Preheat broiler.
• Beat eggs lightly in bowl; season to taste with salt and pepper.
• Add nutmeg to flavor the eggs, stirring well.
• Add tomato mixture and spinach to beaten eggs and mix well.
• Heat the remaining 2 tablespoons oil in cast-iron or ovenproof skillet; pour mixture in.
• Top with canned chickpeas.
• Cook over low heat for approximately 10-12 minutes or until the bottom has set; then place under broiler to finish setting the top.
• It should be firm and lightly browned when it is done.
• Cut into slices and serve.

CLASSIC FRENCH OMELETTE RECIPE BY TASTY

Steps:

• Add the eggs, water, and salt to a medium bowl. Use a wire whisk or fork to beat until the whites and the yolks are completely combined, with no spots of egg white remaining. The mixture should flow off the whisk evenly. Let sit at room temperature for 10-15 minutes.
• Melt 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat until it starts to foam, but does not brown, about 1 minute. Pour in the eggs. Using a rubber spatula, constantly scrape the bottom of the pan while also moving it in a circular motion to ensure that the eggs cook slowly, forming only small curds, 1-2 minutes. Be sure to scrape the sides of the pan to incorporate the wispy edges back into the center of the omelette. Once the eggs are softly scrambled and look creamy and custardy, 2-3 minutes more, stop stirring and reduce the heat to low. Use the spatula to smooth the surface in an even layer. You can also gently shake the skillet to settle any uncooked egg. The surface should look wet, but not runny.
• Remove the pan from the heat and let sit for 1 minute to ensure the omelette will hold its shape.
• Gently begin to roll up one side of the omelette. Slide ½ tablespoon of butter into the pan to help release the rest of the omelette from the surface. Continue rolling into a cylinder shape, then invert onto a plate, seam-side down.
• Brush the exterior of the omelette with the remaining ½ tablespoon butter. Garnish with chives and flaky salt.
• Serve immediately.
• Enjoy!

CLASSIC OMELETTE RECIPE BY TASTY

Steps:

• In a medium bowl, beat the eggs.
• Melt the butter in a medium frying pan over medium heat.
• Pour in the beaten eggs. Stir and shake the pan, moving the eggs around until a few curds form. Reduce the heat to low, then flatten the eggs until the still-runny egg covers the entire bottom of the pan. Add any fillings that you would like.
• Let the omelette cook until the eggs are fully set, 1-2 minutes, then gently roll the omelette and transfer to a plate. The surface should be smooth with no color.
• Sprinkle with chives, if desired.
• Enjoy!

CLASSIC OMELETTE

Steps:

• First, prepare the filling. A basic rule of thumb is that you need one quarter to one third cup of filling for every two eggs. If you are using a filling that needs to be cooked - such as apples, mushrooms, onions, peppers, leeks - quickly sauté in a small frying pan with 1 teaspoon of the butter. If you are making a cheese omelette, either slice the cheese thinly or grate it finely and put aside.
• Crack the eggs into a small mixing bowl. Stir gently with a fork until well-beaten. Add the milk or water, salt and pepper, and any herbs, and set aside.
• Heat a 6- to 8-inch omelette pan over high heat until very hot (approximately 30 seconds). Add the butter, making sure it coats the bottom of the pan. As soon as the butter stops bubbling and sizzling (and before it starts to brown), slowly pour in the egg mixture.
• Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
• Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny, add the filling. Put in sautéed vegetables or fruit first, near the center, then sprinkle any cheese on top.
• Tilt the pan to one side and use the spatula to fold approximately one third of the omelette over the middle. Shake the pan gently to slide the omelette to the edge of the pan.
• Holding the pan above the serving plate, tip it so the omelette rolls off, folding itself onto the plate. The two edges will be tucked underneath.
• Optional Lowfat Fillings
• Fresh herbs such as parsley, basil, rosemary, dill, tarragon, cilantro or chives Smoked salmon and scallions Yukon Gold potatoes and roasted peppers (for a "peasant omelette") Morel mushrooms Ratatouille Asparagus

EGYPTIAN EGGPLANT OMELET

Steps:

• Peel eggplant; halve it lengthwise. Cut crosswise into 1/2 inch slices, then cut slices into 1/2 inch strips. You should have about 4 cups of eggplant.
• In a covered saucepan cook eggplant and onion in a small amount of boiling salted water about 5 minutes or just till tender; drain well. Pat any excess water off the vegetables with paper towels.
• In a 10 inch oven-going skillet cook beef or lamb and garlic till meat is brown; drain off the fat. Stir in eggplant mixture; spread on the bottom of the skillet.
• Combine eggs, parsley, coriander, salt, cumin, and pepper. Whisk until well combined. Carefully pour over meat and vegetable mixture. Cook over medium heat. As eggs set, run a spatula around the edge of the skillet, lifting the eggs to allow uncooked portion to flow underneath. Continue cooking and lifting until mixture is almost set. (about 10 minutes).
• Place under the broiler about 5 inches from the heat for 2-3 minutes or till set and golden.

CLASSIC FRENCH OMELETTE

Steps:

• Crack eggs into a medium bowl. Use a fork to whisk until thoroughly combined, about 1 minute; stir in a pinch of salt and a few grinds of pepper. To make clarified butter: In a small saucepan, melt 8 tablespoons (1 stick) unsalted butter over medium heat and bring to a simmer, 5-7 minutes. As white foam collects on the surface, skim off with a small ladle or spoon and discard; these are the milk solids. Reduce heat to medium-low and continue skimming until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids, and set aside. (Note: Clarified butter has a higher smoke point than regular butter, allowing for cooking at higher temperatures. Clarified butter can be stored in an airtight container in the refrigerator for several months.)
• Heat a 10-inch nonstick sauté pan over medium heat. Add 1 tablespoon clarified butter and swirl to coat to bottom. When the pan is hot, pour in the eggs and begin quickly and gently shaking the pan. While shaking, stir the eggs with a heatproof spatula, using small circular movements to loosen the curds and lightly scramble, about 20 seconds. The constant movement should prevent any part of the eggs from overcooking or taking on color.
• When the eggs are creamy and still only partly cooked, shake the pan to level the omelette. Turn the heat to low. Tilt the pan slightly and begin rolling the omelette: first, loosen the edge closest to the handle, then roll it toward the middle. (The cooked side should show no browning.) When the omelette is half-rolled, run the spatula around the far edge to release the eggs from the pan. Then tilt the pan more sharply and tap it firmly on the stovetop (or a cutting board) to loosen the omelette. Bang on the handle with your free hand to help the far edge begin to roll up; use the spatula as needed to tuck it toward the center of the omelette. Add butter to the pan and let it melt along the exterior of the omelette.
• Gently flip the omelette onto a plate, seam side down. Use your hands or a spatula to gently perfect the shape and tuck in any loose edges. Serve immediately.

CHINESE-STYLE OMELETTE

Steps:

• Heat a wok or large skillet; add oil, salt and bean sprouts; cook for 1 minute, then pour in the beaten eggs and add the green onions and cilantro.
• Allow to cook for 2 minutes, then, when it still looks moist but is cooked through, with a spatula turn half of the omelette over the other half.
• Drizzle the omelette with the oyster sauce mixture and serve.