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Easy Recipe

Chinese-Style Layered Omelette Recipe

Chinese-Style Layered Omelette Recipe

This dish is basically an omelette mashed up with one of those layered crepe cakes, with scallions and soy sauce interleaved between each layer. And while that might not sound particularly exciting to eat, when combined with a bowl of plain steamed rice, it is an example of culinary alchemy on the same order as a sandwich made from good bread, prosciutto, and butter.

With just eggs, salt, scallions, and soy sauce, you can make a luxurious-seeming weeknight meal in about 15 minutes.

  • Serves 2 as a main course; serves 4 as a side dish
  • 15 minutes

  • 15 minutes

Ingredients

  • 6 large eggs
  • Small bundle of flowering garlic chives (1.5 oz), sliced thinly (optional, see note)
  • 1/4 teaspoon kosher salt (if using table salt, use half as much)
  • Neutral oil, like canola or peanut, for greasing the pan
  • 5 scallions (3 ounces; 85g), white and light-green parts only, sliced as thinly as possible
  • 3 teaspoons soy sauce (15ml)
  • Steamed white rice, for serving

Directions

  1. 1.

    In a medium mixing bowl, beat eggs along with sliced flowering garlic chives (if using) and salt until thoroughly mixed.

  2. 2.

    Place about 1 teaspoon of oil in an 8- or 10-inch nonstick skillet over medium heat. When the pan is hot, add just enough egg mixture to coat bottom of pan, swirling to ensure complete distribution. Cook until the bottom is completely set and the top is just barely set with just a trace of runniness; slide omelette onto serving plate. Top with sprinkling of sliced scallions and 1 teaspoon (5ml) of soy sauce; if using a 10-inch skillet, use 1.5 teaspoons (7ml) soy sauce.

  3. 3.

    Repeat process with remaining egg mixture, topping each layer with sliced scallions. If using an 8-inch skillet, drizzle one of the middle layers with 1 teaspoon soy sauce and drizzle the final 1 teaspoon of soy sauce over the top. If using a 10-inch skillet, drizzle remaining 1.5 teaspoons soy sauce over top. Serve immediately with piping-hot steamed white rice.

Categories
Easy Recipe

Soufflé Omelette With Cheese Recipe

Soufflu00e9 Omelette With Cheese Recipe

A traditional soufflé isn’t difficult to make, but it does require some work. You have to preheat the oven, make a béchamel or other base, and then patiently wait while it swells during baking. Not so with a soufflé omelette, which delivers a similarly light and airy texture, but relies on little more than eggs and a hot pan. Now every day can be soufflé day.

Much simpler than a classic soufflé, this soufflé omelette is cooked in a skillet on the stovetop and requires little more than eggs, cheese, and a couple of extra minutes to beat the whites.

  • Serves 1
  • 10 minutes

  • 10 minutes

Ingredients

  • 3 large eggs, separated
  • Kosher salt and freshly ground black pepper
  • 2 ounces (55g) grated Gruyère or cheddar cheese, divided
  • Minced fresh chives (optional)
  • 1 tablespoon (15g) unsalted butter

Directions

  1. 1.

    In medium bowl, beat egg yolks with a generous pinch of salt and some freshly ground black pepper until well mixed.

  2. 2.

    In separate large mixing bowl, using a whisk, electric hand blender, or stand mixer fitted with whisk attachment, beat egg whites until firm, glossy peaks form.

  3. 3.

    Add half of the beaten egg whites to yolks and stir well until whites are thoroughly combined and soufflé base has a looser consistency. Mix in half the cheese as well as the chives, if using. Add remaining beaten whites, and, using a silicon spatula, gently fold them into the soufflé base just until well combined.

  4. 4.

    In a 9- or 10-inch nonstick skillet, melt butter over medium heat, until foaming. Scrape soufflé base into pan. Using spatula, spread soufflé base into even circle and smooth out the surface. Cover and cook until bottom of omelette is browned and top is just barely set (or even a little loose still, if you prefer). Scatter remaining cheese on top; cover once more and cook until cheese starts to melt, about 1 minute longer.

  5. 5.

    Carefully slide the omelette out of the pan and onto a warm serving plate, folding it over itself. Serve right away.