Tag Archives: Omelet

The omelet is a dish made ​​with eggs. It is both very simple and quick to perform, whether at the level of preparation, the added ingredients or cooking. Tastes in this area vary widely, some like it very cooked, others appreciate the point, others require deliquescent. In its simplest version, this is a preparation of beaten eggs, salt – sometimes peppery – and then pan-fried or baked.

Once the egg is almost cooked and it remains only a thin layer not coagulated on the surface, it can be run using the spatula and stop the fire to leave the cooking to be completed slowly under the effect of the heat stored.

There are different ways to present and accommodate the omelet. Depending on the type of ingredient you intend to add, you may want to add them to eggs before putting them in the pan, or drop them off when cooking is completed before closing the omelet to give an omelet stuffed.

An optional method of presentation is to move a piece of butter on the surface of the omelet once it is ready for service, to give it a shiny appearance.

An interesting variant of cooking is to cook the omelet in the oven, like a fried egg, a method that has the particularity to support the increase in volume in the manner of a souffle.

The omelette falls into the category of basic preparations which only the imagination limits the variants.

Makizushi – maki – rolled with vegetables and raw fish

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Ingredients :

  • 1 cup of Japanese rice or round rice
  • 1 1/2 cup of water
  • rice vinegar
  • 2 sheets of nori seaweed
  • 100 g of fresh salmon
  • 1 ½ cucumber
  • 2 eggs
  • sugar
  • salt
  • 1 sushi mat

Preparation :

Wash the rice several times until the water is very clear and then drain well.

Place rice in a saucepan and add water, cover and let the rice stand at room temperature for 30 minutes.

Cook rice always covered for 3 minutes over high heat then 12 minutes over medium heat. When the rice and cooked remove from heat and let stand 10 minutes.

Prepare the seasoning for rice in a bowl put 3 cl rice vinegar, 2 teaspoons of sugar and 1 teaspoon of salt and mix and reserve.

Cut the cucumber into 2 then into 4 in lengthwise and remove seeds from cucumber then cut into sticks about 1 cm.

Cut salmon into strips about 1 cm and reserved.

In a bowl break the eggs and then put a pinch of salt, sugar and 1 teaspoon of rice vinegar and mix.

Heat a lightly oiled pan and pour the egg spread out well to make an omelette not too thick, then roll.

Cut the tip of the omelet then cut in two vertically and set aside.

Place rice in a warm bowl and pour rice vinegar and stir gently then cover the rice with a damp cloth and let cool to room temperature.

Place the nori smooth side outward on the sushi mat, (moisten your hands to prevent the rice stick in your hand), then put the rice on the sheet and spread it over three quarters of the sheet pressing gently, then garnish with cucumber, salmon, omelet and then lift the carpet to start rolling the maki by light pressure and continue to gently roll up tightly to prevent the maki does not come off.

Wet the blade of your knife and cut the maki into slices of about 3 cm.

Serve with sweet soy sauce and a hint of wasabi.

 

Tips : You can vary your maki using different ingredients like tuna, shrimp, carrots, radish, and avocado, etc. ….

Anecdotes : The makizushi (literally, “sushi roll”), often called maki in Europe, is a Japanese culinary specialty is in the form of a roll of dried nori seaweed coating the vinegared rice stuffed with different foods, especially fish raw or plants. Like other sushi, it is dipped in sauce mixed with wasabi.
It is very close to his cousin Korea, Kimbap.

oh ah chian – oh chien – oyster omelet

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Ingredients :

  • 30 small fresh oysters
  • 110g of sweet potato flour
  • 25 cl of water
  • 2 large eggs
  • 2 onions, chopped
  • 1 tablespoon of chopped chives
  • 4 tablespoon of cooking oil
  • 3 cloves garlic
  • 2 shallots
  • 1 tablespoon of chili paste
  • 1/2 tablespoon of ground coriander
  • salt, pepper

Preparation :

Dip the oysters in water.
Mix sweet potato flour, salt and water, you must have a liquid paste and reserve.
Add 2 tablespoons of oil in a skillet or wok, add onions, cilantro and chopped shallots and sauté a few minutes. Add oysters to the mix. Cook for a minute.Ajouter eggs and batter mix.
Prepare the sauce by mixing chilli and garlic cloves, finely minced.

Add salt and pepper. Sprinkle with chives. Stir and serve with chilli garlic sauce

Anecdotes: Oh-Ah means oyster. Since this dish from Fujian, China, it is also popular in places with Fujian influences, such as in Malaysia, Singapore, and Taiwan (where it is often sold in night markets).

Chirashi sushi – rice with fish, seafood and vegetables

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Ingredients :

  • 1 cup of sushi rice
  • 4 dried mushrooms
  • 1 tablespoon of Japanese soy sauce
  • 1 teaspoon of sugar
  • 100 g of crabmeat or cooked shrimp
  • 100 g of raw fish net
  • 2 eggs
  • 1 pinch of salt
  • oil
  • 50 g of bamboo shoots, thinly sliced ​​
  • 1 little box of cooked peas
  • 1 piece of lotus root canned minced
  • 1 tablespoon of kombu (kelp) salt and vinegar, minced
  • 1 tablespoon of takuan (radish with salt and vinegar), sliced ​​
  • few sprigs of beni shoga (pickled ginger) for garnish

Preparation :

Prepare the sushi rice to cool.

Soak mushrooms 20 minutes in hot water (keep water), then remove inediblestems and slice caps and cook 10 minutes in 1/2 cup of their soaking water, withsauce soya and sugar.

Crumble crab meat or shrimp cut into strips.
Make a thin omelette undercooked, and cut into thin strips.

Mix rice with all ingredients, using the most colorful for garnish and serve cold.

Astuces : It may be added to this rice salad all kinds of ingredients.

Dashimaki Tamago – Rolled Omelet

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Ingredients :

  • 5 eggs
  • 5 ml of water
  • 1 teaspoon of dashi
  • 3 tablespoons of powdered sugar
  • 1 teaspoon salt
  • 1 teaspoon of Japanese soy sauce
  • 1 tablespoon of cooking oil

Preparation :

In a small saucepan, pour water, dashi, sugar, salt and soy sauce and heat over medium heat, stirring to dissolve all without boiling.

Turn off the heat when everything is dissolved and let cool.

Break the eggs in a bowl and mix lightly, add the cold broth and mix without beating.

Lightly oil a frying pan, heat it over medium heat and spread the oil with a paper towel folded, that you will reuse later to lightly oil the pan again.

When the pan is hot, still over medium heat pour a small amount of egg mixture that you spread for make a pancake, to 2 or 3 mm thick. Cook being careful not to fry the egg pancake, until it be cooked but still a bit runny on top.

Beginning on the top of the pan, roll the pancake over itself to you. Push the roll obtained at the top of the pan. Pour back some of the mixture, just enough to make a new pancake.

Again by repeating the same process, until no more egg mixture. Wait until they cool a little then cut them.

Astuces : Traditionally, this is a sweet and salty dish, but you can leave out the sugar.