how to cook quick and simple easy half boiled omelette by Latha Channel
how to cook quick and simple easy off boiled omelette by Latha Channel
simple spicy omelette cooking in 1 minute | Indian omelette recipe type 01
An Indian omelette is a version of the omelette found in Indian cuisine. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region.[citation needed]
Grated cheese is put over the omelette. The filling inside the omelette can be eggs, shrimp, and/or chicken flavoured with curry.[1]
The omelette commonly includes finely chopped green chili peppers and onions (or shallots), finely chopped fresh green coriander, salt, and zeera (cumin). Variations include grated coconut, ground black pepper, curry leaves, and finely chopped tomatoes.[2] Grated cheese may also be added. The egg mixture is whisked until fluffy and then cooked on a skillet. Usually the skillet is not warmed much before the mixture is poured in and it does not immediately solidify. The stove is usually turned on right before the egg is poured in.
George Frederick Scotson-Clark, the author of Eating Without Fears, described it as an excellent late supper dish.
In cuisine, an omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan. It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water, the idea being to have bubbles of water vapour trapped within the rapidly cooked egg.
Nargesi or Spinach Omelette, an Iranian dish, is made with fried onions and spinach, and is spiced with salt, garlic, and pepper.[9][10]
Khagineh, an Iranian omelette is made of egg beaten with sugar. In Iran, beaten eggs are quickly cooked with butter or oil in a frying pan.
Baghala ghatogh, an Iranian dish made with Baghalas (Rashtian fava beans), dill, Eggs and spices.[11]
A Chinese omelette can be egg foo yung[12] or an oyster omelette.
A Denver omelette, also known as a Southwest omelette or Western omelette, is an omelette filled with diced ham, onions, and green bell peppers, though there are many variations on fillings. Often served in the Southwestern United States, this omelette sometimes has a topping of cheese and a side dish of hash browns or fried potatoes.[13]
A Hangtown fry, containing bacon and breaded oysters, is an unusual omelette that originated in Placerville, California during the gold rush.
An egg white omelette is a variation which omits the yolks to remove fat and cholesterol, which reside exclusively in the yolk portion of an egg.
The French omelette is smoothly and briskly cooked in an extremely hot pan specially made for the purpose. The technique relies on clarified butter (to ensure a high smoke point) in relatively great ratio to the eggs (prevents sticking and cooks the eggs more quickly). Good with just salt and pepper, this omelette is often flavored with tomato and finely chopped herbs (often fines herbes[14] or tarragon, chervil, parsley and chives) or chopped onions. They can be rolled out in a trifold design or just simply slid out of the pan directly into a plate and, when made correctly, have little to no colour to them.[citation needed] In France, omelettes are often made With cheese (This translates to Omelette au fromage in French).
A Greek omeleta consists of pan-fried or sautéed vegetables, pastas, or leftovers over which beaten eggs are poured to act as a binder. It is then cooked with a plate over the top, flipped onto the plate, and slid back in to cook the other side. Unlike many of the other omelette styles, the Greek omeleta is more often used to showcase leftovers or fresh ingredients rather than to emphasise the eggs.[15]
A frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittata are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts.
Indian omelette
An Indian omelette, often called a Masala omelette, is usually made with the addition of spices, which vary by region. Those most commonly used are finely chopped green chilies, chopped onions, coriander leaf or powder, cumin and a pinch of turmeric, all of which are added to the egg before it is whisked. An exception to this is the tomato omelette, which doesn't contain egg, but is called an omelette simply because of its resemblance to an omelette.[citation needed]
Ho Chiak! Penang Oh Chien Recipe (Fried Oyster Omelette)
Oh Chien or Fried Oyster Omelette is one of Penang's famous street food, which literally means fried (chien) osyter (Oh) in the Hokkien dialect. This dish can be found in many coffee shops and food courts here, and is usually ordered as an accompaniment to be shared. The combination of fresh oysters, omelette, starch, coriander and chili sauce blends perfectly making the dish so tempting and heavenly delicious.
This dish is simple to make with minimal ingredients that can be easily sourced. Preparation and cooking takes less than 20 minutes. Try cooking it and let me know what you think in the comment section. Enjoy!
INGREDIENTS
* 6 medium Eggs
* 1 1/2 tbsp Fish Sauce to add to the eggs
* Few dash Pepper to add to the eggs
* 6 tbsp Oil (use separately in 2 times)
* 1 tbsp Chopped Garlic
* 500g Oysters Medium sized, fresh or frozen
INGEDIENTS FOR THE BATTER
* 3 1/2 Tbsp Potato Flour
* 1 1/2 Tbsp Rice Flour
* 1 Tsp Salt
* 150ml Water
GARNISH AND SAUCE
* 1 bunch coriander
* Thai Chilli Sauce
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