This is a Vietnamese street food that you can make at home for a fast breakfast or lunch or even just a snack. The inspiration came from here.
Here’s one of the simplest topping ideas: In a non-stick pan, over medium heat, place your rice paper circle. Drizzle some chili oil over the top, break an egg onto the rice paper and scramble it, spreading it evenly over the rice paper with the back of a spoon. Sprinkle some thinly sliced green onion over the top, fold over and fry until the omelette is lightly golden and crisp. Flip over and repeat with the second side. Cut into three or four wedges and dig in. NOTE: If you don’t fold it over but eat it open faced, it more closely resembles the ‘pizza’.
Other topping ideas:
1. egg, avocado slices, shredded fake crab, Sriracha, hoisin
2. chili oil, egg, shredded cheese, mayo, Sriracha
3. egg, thinly sliced leeks, mayo, Sriracha
4. ketchup, egg, mushrooms sauteed with some fresh garlic, mayo, Sriracha, microgreens
Pepperoni and cheese omelette – I forgot to take a picture of the strips of American cheese I added to the omelette before folding it over. Next time, I’d only put in half a slice as I had some oozing out. A drizzle of Sriracha gave the omelette a nice bit of heat.
Tag Archives: omelette
Mushroom Egg Foo Young
Cooking for one means you ALWAYS have odds and end of leftovers from recipes you’ve made to deal with. Often they’re perishable and I hate to throw things away because they’ve spoiled. In this case, it was bean sprouts from making Pad Thai. And white button mushrooms.
So I made mushroom egg foo young.
Mushroom Egg Foo Young – makes 4 omelettes, serves 2
Omelettes
1 tbsp vegetable oil, divided
1/2 lb white mushrooms, thickly sliced
4 large eggs
1/2 lb bean sprouts, rinsed and drained well
1-2 green onions, tops only, thinly sliced
1-2 handfuls shredded coleslaw mix
1 tsp salt
1/8 tsp white pepper
Sauce/Gravy
1 cup chicken stock
2 tbsp soy sauce
1 tbsp rice wine or mirin
dash or two white pepper
2 tbsp cornstarch
1/4 tsp sesame oil
Making the omelettes
Preheat a large saute pan over medium-high heat. Add about half the vegetable oil and the white mushrooms, saute without stirring until golden brown on one side, flip and saute for another minute or two until that side is also golden brown. Transfer the mushrooms to a bowl and let cool slightly.
Return the saute pan to the heat.
In a large bowl, add the eggs, beat well. Add the salt and pepper, bean sprouts, green onions, coleslaw mix and cooled mushrooms. Mix well.
With a ladle, add about 1/4 of the egg/vegetable mixture to the saute pan. Try to give the mixture a roughly round shape. Cook for several minutes until the base is set and golden brown, flip and continue cooking until the second side is set and golden brown as well. Repeat with the remaining egg/vegetable mixture using additional vegetable oil if needed.
Making the sauce
In a small bowl, combine about 1/4 cup of the chicken stock with the cornstarch. Whisk well so there are no lumps.
Combine the remaining stock, soy sauce, rice wine, pepper and sesame oil in a small saucepan. Bring just to the boil over medium heat.
Whisk the cornstarch mixture again and slowly whisk into the stock mixture. Cook while whisking until the mixture comes to a boil. Allow to boil for one minute and then remove the saucepan from the heat.
Serve the omelettes alongside a serving of steamed rice, drizzling some of the sauce over both.
Sweet Japanese Thin Omelettes
I found the recipe for these omelettes on the “Just Hungry” blog as well as some interesting ways of using them. I’ve rewritten the recipe posted below to reflect the number of omelettes I made
Inari Sushi Topped with Thin Omelette
Sweet Japanese Thin Omelette (Usuyaki Tamago)
Sweet Japanese Thin Omelettes (Usuyaki Tamago) – makes 4 9-inch omelettes
3 large eggs
3 tbsp water
1 tbsp sugar
1/8th tsp salt
1 tbsp cornstarch, dissolved in 3 tbsp water (optional)*
vegetable oil to oil the pan
* The cornstarch adds extra body to the omelette so that it can be used as a wrap for beggar’s purses and shell-shaped sushi.
Beat eggs and water together in a small bowl. Add the sugar and salt and stir until the sugar and salt are dissolved.
In a separate small bowl, whisk together the cornstarch and water until smooth. Add to the egg mixture and beat together to combine. If you want an extra smooth omelette batter, you can sieve your mixture before making your omelettes
Place a cast iron or non-stick frying pan over medium-low heat and when heated, wipe the surface with a paper towel that has been dipped into a bit of vegetable oil. Add about 1/4 cup of the egg mixture and swirl to evenly cover the surface of the frying pan. When the edges of the omelette are dry and start to curl just a bit and the surface of the omelette is still a bit shiny, free the edges and flip the omelette out onto a large plate. Swipe the frying pan surface with the oiled paper towel and repeat until you’ve used up all the egg mixture.
NOTE: Your pan may gradually get hotter so watch that the bottom of the omelette doesn’t brown for a professional omelette quality. Remove the pan from the heat briefly to cool it down if you’re making a lot of omelettes at a time. If you don’t care that the omelette gets a bit brown, it won’t BURN, don’t stress. Expert omelette makers may be able to use only about 3 tbsp per omelette for a truly THIN omelette but, as with crepes, I find that 1/4 cup of the mixture is perfect for my pan and I don’t rip the omelette when removing it from the pan.
Sauteed Kale and Cheese Omelette
A bundle of fresh kale is quite versatile … use it to make a pot of Zuppa Toscana soup, a topping for a meatless pizza AND as a filling for this delicious three egg omelette.
Kale and Cheese Omelette
Kale and Cheese Omelette – serves 2
5-6 eggs, lightly beaten
1 tbsp olive oil
1/4 cup onion, finely minced
2 cups kale, cleaned, sliced into 1/2 inch strips
pinch of salt and black pepper
4-6 tbsp grated or crumbled cheese of choice (ie. old cheddar, feta)
Garnish – 1 ripe avocado, cubed, hot sauce or salsa
Add the oil to a 9 inch non-stick pan, over medium heat, and saute the onion, just until lightly golden. Add the kale, tossing gently to coat the kale with the oil and mix with the sauteed onion. Sprinkle some salt and pepper over the top. Cover with a lid and let steam for 3-4 minutes until the kale is wilted. Transfer kale and the onions into a small bowl and set aside
Return the pan to the heat and add half the beaten egg egg mixture. When almost set, scatter half the sauteed kale and cheese over the top of the omelette.
Fold over and continue cooking until the egg is set.
Repeat with the remaining half of the egg mixture.
Serve with the garnish of your choice. In this case, I topped each omelette with half the diced avocado and a couple of tablespoons of spicy salsa.
Zuppa Toscana Soup
Kale Pizza …. with or without hot Italian sausage – saute two cups of sliced kale, a pinch or two of salt and a pinch of black pepper and a quarter cup of finely diced onion in a tablespoon of olive oil. Let cool and top pizza.
Bake for 15-18 min at 425 deg F in a preheated oven.
Convenience Foods: Inari Sushi
Inari sushi are one of my favourite specialty sushi at the all-you-can-eat sushi restaurants I frequent. If you’re watching your pocket book, however, they’re a snap to make at home with just a few ingredients. Traditionally filled with cooked and seasoned sushi rice, they may be served plain or topped with egg salad, tuna salad or a variety of other sushi fillings. I’ve also filled the tofu pockets with a somen noodle seafood mixture and with leftover Arborio seasoned Korean style (Yubu Chobap).
You can make your own fried and seasoned tofu pockets, but why bother, when you can buy a can of 16 half pockets for a fairly reasonable price (~$5 CDN, locally) and save yourself the mess? Leftover tofu pockets freeze well in the seasoning liquid once the can has been opened, so they’re practical for single diners.
Seasoned Fried Tofu Pockets
Lap Cheong Sausage Inari Sushi
Lap Cheong Sausage Inari Sushi – makes 15-16 inari sushi
1 cup raw sushi rice, cook as per package instructions
4 lap cheong sausages
2-3 tbsp seasoned rice vinegar to season the cooked sushi rice
1 can Hime brand inarizushi
Optional add-ins:
1/4 cup of finely cubed cooked carrot, thawed frozen peas or thawed corn kernels (omitted)
6-8 shiso leaves, julienned
a couple of sweet Japanese thin omelettes (usuyaki tamago), rolled and cut into 1/8 inch strips
Once cooked, you’ll have about 3 cups of rice, enough to fill 15-16 inari sushi. When cooking the sushi rice, lay the sausages over the top of the rice, cook, then remove the sausages and dice. Add the diced sausage to the cooked rice and cut in along with the rice vinegar.
For ease of stuffing the tofu pockets, use 2-3 tablespoons of the rice mixture, shape into an oval and insert it into the opened tofu pocket.
Egg Whites … Sweet and Savoury
I often have extra egg whites to deal with and, though meringues are fast and easy to make, I wanted to switch things up, so I decided to make an egg white omelette.
OMELETTE PICTURE FAIL WARNING:
Turning the omelette out onto the plate was a disaster. I was SURE it was freed up in the frying pan, but it turned out it was still attached, and fell apart. So I dressed it up with more sliced avocados… delicious. Next time I have extra egg whites, I’m going to make this again.
Three Egg White Omelette – serves one
1 tsp extra-virgin olive oil (if not using sauteed veggies)
3 egg whites
1/2 tbsp water
pinch of salt
grind of black pepper
Fillings – amounts are estimates
1/4 cup grated cheddar cheese
1 thinly sliced green onion
1-2 strips of red or green pepper, diced
sauteed mushrooms
2-3 oz sauteed spinach
1-2 slices grilled tomatoes or 1/4 cup sauted diced tomatoes
diced avocados
In a small skillet, heat the oil over medium heat.
In a medium bowl, whisk the egg whites, water, and a pinch salt and pepper, just until frothy. Lightly coat a medium nonstick skillet or omelet pan with cooking spray (or EVOO) and heat the skillet over medium heat. Add the egg whites, swirling to evenly cover the bottom of the pan. Cook until set, about 1 1/2 to 2 minutes. Using a rubber scraper lift the eggs up and let the runny uncooked egg flow underneath.
Spoon filling onto half of the omelette, fold over the empty half, and slide the finished omelette onto a serving plate.
PICSPAM: I posted some pretty pink meringue pictures to make up for the less than photogenic omelette above. Enjoy.
I just listed the ingredients for the meringues cause everyone should know how to make them already. And if you don’t, you can search back on my LJ (or blog) for recipes I’ve posted.
Three Egg White Meringues/Pavlovas – flavoured and with colour trim
3 egg whites
3/4 cups of white sugar
pinch of salt
3 1/3 tbsp Jello powder (optional)
1 tbsp white vinegar
gel colouring paste (optional decoration used on piping bag)
Cooking is Fun ... Really!! 