The Royal Reuben Omelet Recipes

THE ROYAL REUBEN OMELET

Steps:

• Grill up your sliced corned beef and sauerkraut.
• If making this for a celebration for St. Paddy's day, go ahead and cut out your Shamrock bread to make toast.
• Beat your eggs and milk in a bowl with a little salt & pepper. Add to a heated pan w/hot oil and pour in. Now, swirl around a litte so that your omelet cooks evenly. Lift up the edges of egg mixture with spatula to allow uncooked egg to run under. Once it is almost cooked through add your hot corned beef, kraut on top and then squirt on your Thousand Island dressing.
• Fold over omelet in pan....this is a heavy omelet so use 2 spatulas so that it doesn't tear like mine did. No worries though if it does as you are going to add a swiss cheese sauce on top. Yumm
• Meanwhile, heat your butter on medium/low heat in a small pan and then add your flour; stir till combined. Then add your 1/4 cup of half and half and continue to stir. Add, your seasonings and shredded Swiss cheese. Whisk till completely melted and is a nice "pour" consistency. If it is too thick add more half & half.
• Since I live in a town with a few "Irish" folks, I was unable to find any Thousand Island dressing and found an amazing product called "Secret Burger Sauce". On the back of the bottle it reads: "Why go out to a burger joint when you enjoy this bold twist on thousand island flavor at home?." ---This worked perfectly!

REUBEN BRUNCH OMELET

Steps:

• Omelets will be prepared one at a time in omelet or similar pan, so it is a good idea to have oven barely warm to keep prepared omelets in while preparing others.
• Have corned beef sliced into thin slices, about 12 pieces if possible.
• Drain sauerkraut through strainer over bowl until very well drained.
• Discard liquid.
• Mince one gherkin and add to the thousand island dressing.
• Break eggs into bowl, add 1/2 cup water and caraway seeds (unless sauerkraut already has caraway in it).
• Beat eggs until thoroughly blended.
• Place omelet pan over medium heat.
• When hot, add 1 tablespoon solid margarine to pan and tilt to coat sides and bottom.
• Turn heat to medium-high.
• Pour in one quarter of eggs.
• Using wide spatula or fork, pull cooked eggs toward center, allowing uncooked part to flow to outside.
• While top is still moist and creamy, add 2 slices Swiss cheese to one side of omelet, top with 1/4 of the corned beef and then top with 1/4 cup sauerkraut.
• Fold other side over and immediately remove to serving plate.
• Keep in barely warm oven while preparing remaining 3 omelets.
• Wipe pan with paper towels between each omelet.
• To serve, top each with 1/4 of the dressing and serve one gherkin along side omelet.

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.

LEFTOVER CORNED BEEF OMELET

Steps:

• Whisk together eggs, milk, caraway seeds, dill, and orange zest.
• Melt butter in a nonstick pan over medium-low heat. Swirl to coat the pan, then pour in the egg mixture. Cover and cook until the eggs are almost set, 3 to 5 minutes.
• While the eggs are cooking, heat the corned beef and sauerkraut in a microwave until moderately hot, 30 to 60 seconds.
• Distribute the hot corned beef, hot sauerkraut, and Swiss cheese over the eggs. Cover, turn off the burner, and allow the cheese to melt.
• Loosen the eggs from the pan using a rubber spatula and carefully fold in half over the fillings. Gently slide the finished omelet onto a plate and top with Thousand Island dressing.

THE DENVER OMELET

Steps:

• Beat eggs until just combined; do not over-beat.
• Melt butter in a skillet over high heat. Add ham, onion, and bell pepper. Sprinkle in a nice pinch of salt and a touch of pepper. Cook and stir over medium-high heat until onions start to soften and ham begins to caramelize, about 5 minutes.
• Reduce heat to medium-low and pour in the eggs. Mix briefly with a spatula while shaking the pan to ensure ingredients are evenly distributed. Quickly run the spatula along the edges of the omelet.
• Sprinkle Cheddar cheese and cayenne pepper over the omelet. Cook, shaking the pan occasionally, until the top is still wet but not runny, about 5 minutes. Fold omelet in half with your spatula and transfer to a plate.

THE REAL REUBEN

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.