Wednesday, March 2, 2011

PLAIN ROLLED OMELETTE

PLAIN ROLLED OMELETTE© BUSOG! SARAP! 2011

I know this is just a simple recipe for rolling a plain omelette but I have to include this in Busog! Sarap! before showing you how I cook my Special Fried Rice=)

You can dress this rolled plain omelette to a more gourmet breakfast dish by adding whatever filling you want….may it be fried diced potatoes, ham, spinach, cheese or even that trusty canned tuna in the pantry.

SHREDDED PLAIN ROLLED OMELETTE© BUSOG! SARAP! 2011

One of my uses for this simple rolled plain omelette is to garnish my Special Fried Rice by cutting it into long strips and adding it for that extra wow factor.

 

PLAIN ROLLED OMELETTE

INGREDIENTS:

1 egg

small pinch of salt & pepper

1-2 tspn of cooking oil


COOKING PROCEDURE:

PLAIN ROLLED OMELETTE STEP1-4© BUSOG! SARAP! 2011

~  Break your egg in a small bowl, add in your salt and pepper. Beat with a fork till the egg yolk and egg white are well incorporated.

~  Heat your wok on high and swirl your cooking oil inside the wok to cover most of the surface.  Once you see, a little bit of smoke, turn your heat down to medium.  Quickly pour in  your beaten egg and swirl till it forms a thin crepe the size of a dinner plate.  It will be ready for rolling when there’s no runny liquid present on top but make sure it still have moisture (not dry).

~  Using your flat wok ladle, quickly detach the sides and fold about 1/4 of the omelette.  At this time you can remove the wok from the stove and place on a “turned off” stove burner or do what I do, just lift the wok handle with the left hand and turn the omelette with your right hand so that your wok is not in direct contact with the “turned on” stove burner.

PLAIN ROLLED OMELETTE STEP5-8© BUSOG! SARAP! 2011

~  Just keep on rolling/folding bit by bit, until you have completely rolled your omelette.  This whole process of cooking/rolling the omelette take less than 15- 20 seconds to avoid omelette from drying out.

 

NOTES:

  • If you want to cook another rolled omelette, lift out the finished one and place in a plate. Put back the wok on the stove burner in medium heat and prep you egg/pour/swirl/detach sides/roll.  You can add a drop of cooking oil inside the wok before pouring the beaten egg but usually you don’t need it.
  • It’s better to let the omelette to completely cool before slicing it into rolled strips.

3 comments:

  1. My dad used to make that for me as a child. Ohh the memories.

    ReplyDelete
  2. great basic but I'm pretty sure I would not have the rolling technique!

    ReplyDelete
  3. @Joy~ Wish my dad can cook too...hehehehe! he's just the eater version=)

    @G.G~ Bet you do! You just don't know it yet;)

    ReplyDelete

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