Will
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Post by Will on Feb 3, 2011 9:42:58 GMT
I've been having an omelette phase recently, and really enjoy how tasty and simple they are to make.
Mushrooms, cheese or chopped ham are good, as are plain.
Does anybody add anything a little different to their omelettes?
I've found leek and cheese are good, as is adding a few dashes of Worcestershire sauce to the eggs.
Any other good fillings or combinations?
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xerxes
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Post by xerxes on Feb 3, 2011 10:11:54 GMT
A few drops of hot chilli sauce, like Tabasco or Encona goes well with eggs. I like it in scrambled eggs or on an omelette and on fried eggs.
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toad
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Post by toad on Feb 3, 2011 10:12:00 GMT
They are all good. Leftover sausage works well sliced thin and chucked in.
I sometimes like to add a little curry powder to scrambled eggs so that might work in an omelette too.
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Deleted
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Post by Deleted on Feb 3, 2011 14:19:41 GMT
I agree with Ian, you really can chuck in anything that takes your fancy.
My usuall is; cheese, chopped onion, dry or fresh chili, mushrooms, chopped red pepper, a dollop of curry paste, a quick waz of soy and a ton of black pepper.
The wife makes the asian type, which has a plain actual omelette used to enclose a minced meat or seafood based concoction of all sorts of herbs and spices.
Equally as good and makes a nice change.
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Will
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Post by Will on Feb 3, 2011 21:57:53 GMT
Some nice ideas guys.
I sometimes put sweet chilli sauce in a tomato, garlic and onion pasta sauce I make up, that works well, so might try that in the omelette.
I was wondering on the not so obvious, and now have some interesting ones.
Chris, would Mrs Chris like to share those meat/seafood filling recipes, by any chance?
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Deleted
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Post by Deleted on Feb 3, 2011 22:19:20 GMT
Some nice ideas guys. I sometimes put sweet chilli sauce in a tomato, garlic and onion pasta sauce I make up, that works well, so might try that in the omelette. I was wondering on the not so obvious, and now have some interesting ones. Chris, would Mrs Chris like to share those meat/seafood filling recipes, by any chance? Stop it Will ! You are making me feel hungry !
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Post by PinkFloyd on Feb 3, 2011 22:29:07 GMT
I was an omelette chef many moons ago and will chip in here when I'm a bit more compos mentis
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Post by Deleted on Feb 3, 2011 23:14:01 GMT
Ok Will, I've managed to liberate 2 recipes for you.
The first is the Thai type. This one should finish in a soft, loose texture, a bit like underdone scrambled egg but with single form.
Normally use pork mince with; a little lemon juice, pinch of salt, pepper to taste, chopped spring onion (leaf part), coriander, finely chopped shallots. Mix all together with the eggs in a bowl with any chili to taste. IMPORTANT add a little water, approx 1/2 a teacup and mix in.
Your oil in the pan must be very hot and pour the mix in for a thin coverage of the pan. Cook until it just about holds form and the pork looks cooked. DONE! Spill it out to serve, it will break up a bit, no worries.
The second type is the one I mentioned before.
Choose between beef, pork minces or small/chopped seafood.
Fry a mix of; finely chopped shallots, chopped mushrooms, petit pois, chopped red peppers and the chosen meat. Then add chopped tomato and/or pineapple, diced carrot, oyster sauce, sweet & sour sauce, salt, chicken powder/stock. Cook the entire mix thru' and put aside. Make a thin, plain omelette and lay it in a deep plate, take the previous mix, making sure it's still hot, pour off any excess liquid and lay on the omelette. Sprinkle any coriander, cheese, chili or whatever on top at this point. Make a second thin omelette and cover the first.
I prefer this second type and we usually have this with the chili turned high! If I hadn't just eaten I'd be off for one now. Yummy.
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Will
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Post by Will on Feb 4, 2011 7:01:28 GMT
You beauty Chris! They sound gorgeous!
I'll be trying those out for sure.
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Post by clausdk on Feb 4, 2011 8:28:07 GMT
Eggs contain a lot of sulfuric parts that makes farts smell, lets say exiting.. So sit close to an open window and practice keeping the "exit" closed.
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Deleted
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Post by Deleted on Feb 11, 2011 13:34:07 GMT
A generous dollop of double cream in the mixture and then as the eggs start to set I shake in some frozen prawns, then top with cheddar before folding.
When cooked to your liking (runny in my case) douse liberally with Lea and Perrins Worcestershire Sauce. In the late summer I like to add on the side a very generous portion of home-grown runner beans, with black pepper and buttered of course
Derek
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Will
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Post by Will on Mar 7, 2011 21:32:54 GMT
Not had a go of Derek's recipe yet, but did try Chris's second recipe a while back but forgot to post about it.
It's become a firm favourite in our house now, mostly on a Saturday afternoon. My boys call it spicy beefburger omelettes, which is pretty apt.
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Post by PinkFloyd on Mar 7, 2011 23:43:45 GMT
A generous dollop of double cream in the mixture and then as the eggs start to set I shake in some frozen prawns, then top with cheddar before folding. When cooked to your liking (runny in my case) douse liberally with Lea and Perrins Worcestershire Sauce. In the late summer I like to add on the side a very generous portion of home-grown runner beans, with black pepper and buttered of course Derek I think I'd heave up if I ate that The prawns are still frozen when you eat them, wouldn't they be a bit "crunchy"?
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mrarroyo
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Post by mrarroyo on Mar 7, 2011 23:44:36 GMT
Eggs are awesome! Try the omelette with SALSA!
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Post by PinkFloyd on Mar 7, 2011 23:59:48 GMT
Eggs are awesome! Try the omelette with SALSA! I love omelettes too Miguel but not with frozen prawns
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Post by Deleted on Apr 15, 2011 21:02:25 GMT
A generous dollop of double cream in the mixture and then as the eggs start to set I shake in some frozen prawns, then top with cheddar before folding. When cooked to your liking (runny in my case) douse liberally with Lea and Perrins Worcestershire Sauce. In the late summer I like to add on the side a very generous portion of home-grown runner beans, with black pepper and buttered of course Derek I think I'd heave up if I ate that The prawns are still frozen when you eat them, wouldn't they be a bit "crunchy"? Nope - they thaw through and are just right. Honestly. If you are using large uncooked frozen prawns then chop them up and briefly fry in the butter before pouring in the eggs. Derek
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