Fried Egg Omelet Recipes

SUPER FLUFFY OMELET RECIPE BY TASTY

Steps:

• Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
• Whisk the egg yolks until they become homogenous and pale in color. Set aside.
• Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
• Carefully fold the egg yolks into the egg whites until fully incorporated.
• Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
• Lift up each side of the omelette and drop a tablespoon of butter underneath.
• Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
• Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
• Fold the omelette onto a plate and sprinkle with chives.
• Enjoy!

'FRIED EGG' OMELET

Steps:

• You will need one small non stick skillet and one large non stick frying pan, a cutting board, a sturdy plastic spatula, good timing and coordination for the "Flip". In the small pan, add 1/4 of the butter or margarine and put the remainder into the large fry pan. Gently crack eggs into a shallow bowl, trying to avoid breaking Yolks and set aside. Start the heat under small pan to medium high and as butter begins to sizzle, add minced garlic and saute` so as to avoid burning. Add onions and slightly reduce heat, stirring continually for a few minutes or desired consistency is reached. Next, the heat under the large skillet can be set on high and the crispy Bacon can be crumbled into the small pan with the heat reduced slightly.
• The butter in the large pan needs to be quite hot but not burning. The sides of the pan also need to be coated and this can be done by carefully lifting the pan from the heat source and gently swirling from side to side. This also helps to prevent the butter from scorching and should never turn black. Next, gently pour the four eggs into the hot skillet and place bowl into sink. Reduce the heat under small pan to low after stirring the contents, spray spatula with non stick coating on top and bottom and begin a slight swirl of the eggs in the pan. You will be, basically, coating the sides of the heated skillet with the liquid eggs without touching the eggs. This will begin to create a buildup along the sides and so you will; first, reduce the heat slightly and secondly, begin running the edge of spatula around pan perimeter. Continue this process every minute until the eggs are able to freely slide inside the pan as a whole without burning. Now the tricky part. The yolks have probably migrated to one side and this is fine because this is where you will want to lift. Gently slide your spatula under the eggs using a side to side motion until you feel confident that the weight will be supported. Lifting the pan with your left hand, with the spatula in your right hand, make the flip. This is accomplished by a quick lifting of the pan while simultaneously raising the eggs with the spatula. The trick is in also lowering the pan evenly as the yolk side lands inside the pan. Too much brown color will indicate your pan may have been too hot but you are home free. Immediately, pour the contents of the small pan onto one side of the eggs, covering half of the surface and sprinkle 1/2 of the cheese as well. add seasonings and fold eggs into a crescent shape with the yolks remaining on the bottom side with the heat. Your Omelet should easily slide onto a plate where the rest of the cheese, the tomatoes and the ranch dressing can be added. A dash of hot sauce, lightly toasted bread with butter and your favorite fruit preserve and a tall glass of fresh juice is all you'll need with the exception of a fork and perhaps a nap after eating. It is delicious so, enjoy. :)