Pork Omelette Recipes

PULLED PORK OMELETTE RECIPE (SUPER FLUFFY)

Steps:

• Crack each of the eggs and separate the whites and the yolks into two different bowls.
• Season them up with a tad of salt and pepper and then whisk the egg yolks until smooth. Set them over to the side.
• Pull out that whisk and start on the egg whites. Whisk using a handheld mixer until it bubbles then add 1 tsp of sugar. Now, whisk until it tripled in size and developed glossy, medium peaks.
• Once those medium peaks have developed, fold in your light egg whites into the yolks.
• Take a wide and very flexible spatula and cut straight down the center of your ingredients, ensuring that it goes all the way to the bottom of the bowl.
• Scrape on the bottom of your mixing bowl, pulling towards you. Then, pull up along the side and scoop that part of the mixture up over the rest of the mixture. That is folding, in its simplest terms.
• Rotate the bowl at a quarter of a turn. Repeat the process. Once the mixture has incorporated and has no streaks, the process is all done. Resist all temptation to stir up again. Pause and provide yourself a little pat on the back for successfully folding in the kitchen.
• Heat the oil over low heat (do this while you're whisking the egg whites). Swirl the oil to coat the sides of the non-stick 8 inches pan.
• If using oil, wait until it completely coats the pan and becomes shiny. If using butter, wait until it starts foaming.
• Once the oil/butter is heated, pour the egg mixture immediately and cook to the lowest heat setting. Spread the surface to even out the eggs. Note: Whipped eggs can deflate easily, so you need to cook them asap.
• Cover with a lid, and cook for about 4 minutes until the top of the omelet has set. No poking.
• Once the omelet is set, slowly lift one side of the omelet and drop a knob of butter underneath (this is optional).
• Arrange the pulled pork on top + the toppings (remember, too much of the toppings will make the egg base rips).
• Gently, fold it in half, move it back a bit to make some space. Flip it to the sides to help lock the runny fillings in. And you're done!
• Serve the eggs and garnish with your favorite toppings.

PULLED PORK OMELETTE (GF)

Steps:

• In a small skillet over medium heat, add the oil and onions and sauté for about 5 minutes. Add in the red bell pepper and continue to sauté for another 8-10 minutes, until the onions are golden brown and the red bell peppers are soft. Add in the pulled pork and sauté for another minute or so, until the pulled pork is heated through. Remove from heat and set aside.
• In a small bowl, beat together the eggs and milk.
• Heat a 10-inch skillet on medium-high heat. Add in the oil, swirl it around the pan, and let it heat up. When the oil is hot, gently pour in the eggs. Cook, without disturbing the egg, for about 3-5 minutes, until the top of the egg looks like it is almost set. Using a spatula carefully flip the egg "pancake" over. The trick to flipping it without the egg "pancake" breaking is to use a large spatula, make sure none of the egg is sticking to the pan, get right under the egg, and flip it in one smooth motion.
• Cook the egg "pancake" for 30 seconds to 1 minute, until it is cooked through. Remove the pan from the heat and gently slide the egg "pancake" onto a plate. Top with the pulled pork filling. If desired, fold the omelette before serving.

PORK OMELETTE

Steps:

• First soak each individual ingredients and minced. Combine all the ingredients in a bowl and add sesame oil, fish sauce and salt. Marinate the pork and etc for half an hour in room temperature. Then combine the beaten eggs to the meat.
• I use a small pan for a round shape. Add a oil to the pan and fry each side until it is golden brown in medium low fire.
• Once it is done and serve with white rice.

PORK AND POTATO OMELET

Steps:

• In a small bowl scramble eggs and pepper well, set aside.
• Mix together pork and potatoes then reheat in microwave for 2 to 3 minutes , keep warm.
• In a skillet large enough to make an omelet, melt margarine over medium heat.
• Add eggs and tilt pan side to side, so eggs evenly coat bottom of skillet.
• Tilt pan, and lift opposite side of eggs, so uncooked eggs will flow to the bottom and cook.
• When eggs are slightly dry, place pork/potato mixture over half of the eggs , cover with remaining half.
• Cook for 3 minutes more or until eggs are done to your satisfaction.
• Remove to plate, and sprinkle cheese evenly over top.

PORK OMELETTE

Steps:

• Heat the oil in a frying pan over a medium heat.
• Crack the eggs into a bowl and use a whisk to stir the eggs.
• Put 5 ml. of fish sauce into the bowl and stir them together with a wooden spoon.
• Chop the pork and put it into the bowl.
• Mixed the eggs, pork and fish sauce together.
• Turn the omelette over using a fish slice.
• Serve using a spatula,pour the tomato sauce on the omelette.

CHEESE OMELETTE

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.