The Royal Reuben Omelet Recipes

PERFECT OMELET

Steps:

• Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
• TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
• Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
• TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
• Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
• Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
• Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
• Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.

REUBEN OMELETTE

Steps:

• 1. Beat the Eggs together with 1T of milk, Salt & Pepper, and the 1/2t of Onion Powder. Until light and fluffy
• 2. Melt 1T of Butter in the pan, Once melted, add the eggs, and swirl around the pan to evenly coat. Allow to cook for 2-3 mins. Once most of the uncooked egg on the top is gone. Add the Corned beef, Kraut (Optional) And the Cheese.
• 3. Flip half of the omelet, over the other half, and allow to cook for another 4-5 mins.
• 4. Remove from the pan and Drizzle with 1000 islands dressing, and Eat immediately! :)

REUBEN BRUNCH OMELET

Steps:

• Omelets will be prepared one at a time in omelet or similar pan, so it is a good idea to have oven barely warm to keep prepared omelets in while preparing others.
• Have corned beef sliced into thin slices, about 12 pieces if possible.
• Drain sauerkraut through strainer over bowl until very well drained.
• Discard liquid.
• Mince one gherkin and add to the thousand island dressing.
• Break eggs into bowl, add 1/2 cup water and caraway seeds (unless sauerkraut already has caraway in it).
• Beat eggs until thoroughly blended.
• Place omelet pan over medium heat.
• When hot, add 1 tablespoon solid margarine to pan and tilt to coat sides and bottom.
• Turn heat to medium-high.
• Pour in one quarter of eggs.
• Using wide spatula or fork, pull cooked eggs toward center, allowing uncooked part to flow to outside.
• While top is still moist and creamy, add 2 slices Swiss cheese to one side of omelet, top with 1/4 of the corned beef and then top with 1/4 cup sauerkraut.
• Fold other side over and immediately remove to serving plate.
• Keep in barely warm oven while preparing remaining 3 omelets.
• Wipe pan with paper towels between each omelet.
• To serve, top each with 1/4 of the dressing and serve one gherkin along side omelet.

LEFTOVER CORNED BEEF OMELET

Steps:

• Whisk together eggs, milk, caraway seeds, dill, and orange zest.
• Melt butter in a nonstick pan over medium-low heat. Swirl to coat the pan, then pour in the egg mixture. Cover and cook until the eggs are almost set, 3 to 5 minutes.
• While the eggs are cooking, heat the corned beef and sauerkraut in a microwave until moderately hot, 30 to 60 seconds.
• Distribute the hot corned beef, hot sauerkraut, and Swiss cheese over the eggs. Cover, turn off the burner, and allow the cheese to melt.
• Loosen the eggs from the pan using a rubber spatula and carefully fold in half over the fillings. Gently slide the finished omelet onto a plate and top with Thousand Island dressing.

OVEN BAKED OMELET

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
• Beat eggs, sour cream, milk, and salt in a bowl until blended. Stir in green onions. Pour mixture in the prepared baking dish.
• Bake in the preheated oven until set, 25 to 30 minutes. Sprinkle Cheddar cheese over eggs and continue baking until cheese is melted, 2 to 3 minutes more.