In cuisine, an omelette or omelet is a cup of tea made from beat eggs, fried with butter or vegetable oil in a frying pan ( without stirring as in scramble egg ). It is quite common for the omelet to be folded around fillings such as chives, vegetables, mushrooms, kernel ( often ham or bacon ), cheese, or some combination of the above. Whole eggs or egg whites are frequently beaten with a small come of milk, skim, or water .
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history [edit ]
Browned omelet with herb The earliest omelettes are believed to have originated in ancient Persia. [ 1 ] [ 2 ] : 65 According to Breakfast: A History, they were “ about identical ” from the iranian dish kookoo sabzi. [ 2 ]
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According to Alan Davidson, [ 1 ] the french discussion omelette ( french : [ ɔm.lɛt ] ) came into use during the mid-16th hundred, but the versions alumelle and alumete are employed by the Ménagier de Paris ( II, 4 and II, 5 ) in 1393. [ 3 ] Rabelais ( Pantagruel, IV, 9 ) mentions an homelaicte d’oeufs, [ 4 ] Olivier de Serres an amelette, François Pierre La Varenne ‘s Le cuisinier françois ( 1651 ) has aumelette, and the advanced omelette appears in Cuisine bourgeoise ( 1784 ). [ 5 ] According to the founding legend of the annual giant Easter omelet of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southerly France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelet prepared by a local host, and thought it was a culinary joy. He then ordered the town to gather all the eggs in the village and to prepare a huge omelet for his united states army the adjacent day. [ citation needed ] Alexander Dumas discusses respective variations of omelet in his Grand dictionnaire de cuisine. One is an omelet with fresh herbs ( parsley, chives and tarragon ), another is a variation with mushrooms that Dumas says may be adapted using green peas, asparagus, spinach, dock or varieties of truffles. The “ kirsch omelet ” ( or rum omelet ) is a fresh omelet made with sugar and liquor, either kirsh or rummy. The omelet is rolled and sprinkled with powder sugar. A hot poker is used to burn a plan into the omelet and it is served with a sweet sauce made of liquor and apricot jam. Another sweet omelet, attributed to a royal cook of Prussia, is made with apples and brown university boodle glaze. Of the Arabian omelet, Dumas writes “ I have been concerned in this book to give the recipes of peoples who have no genuine cuisine. here, for model, is a recipe the Bey ‘s cook was adept enough to give me. ” The omelet itself is made with an ostrich egg and served with a piquant tomato-pepper sauce. [ 6 ]
Variations by country [edit ]
China [edit ]
- Egg foo yung, a Cantonese omelette made with beaten eggs and usually ham[7]
- An oyster omelette, a dish of Hokkien and Teochew origin made with oysters, starch and egg batter
France [edit ]
- Depending on sources, a standard omelette is cooked in butter on medium (or sometimes high[8]) heat,[9] is supposed to be golden brown[8] or “unbrowned or very lightly browned”[9] on the outside and soft in the inside[8] (though variations are possible according to preferences[9]); according to some American cookbooks reflecting high-end restaurant practices, a “French Omelette” should be unbrowned, cooked slowly over medium-low to medium heat, with initial stirring to prevent curds and sticking.[10] Good with just salt and pepper, this omelette is often flavored with tomato and finely chopped herbs (often fines herbes[11] or tarragon, chervil, parsley and chives) or chopped onions.
- The Omelette de la mère Poulard, a Norman specialty first developed in Mont-Saint-Michel, has been called the most famous omelette in the world. It is served without fillings but often served with heavy garnishes.[12]
India [edit ]
vegetable omelet
- Egg Appam is an omelette made with fermented rice batter and coconut milk, an egg is broken into the batter as it cooks.
- In Parsi cuisine, Pora is an omelette made from eggs, onion, tomato, green chillies, and coriander leaves.[13] It is usually served for breakfast with Indian/Irani tea and bread.
indonesia [edit ]
- In Betawi cuisine, kerak telor is a traditional spicy omelette that made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp as topping.
- Fuyunghai or puyonghai is a Chinese Indonesian omelette, usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab, shrimp, or minced chicken.
iran [edit ]
- Kuku is an omelette frequently containing large proportions of other ingredients, including herbs, folded in.
- Nargesi or Spinach Omelette, an Iranian dish, is made with fried onions and spinach, and is spiced with salt, garlic, and pepper.[14][15]
Italy [edit ]
- A frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittata are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts.
Japan [edit ]
Korea [edit ]
In the korean cuisine, traditional omelettes are known as Gyeran-mari ( 계란말이, “ rolled-eggs ” ) which is a character of savory banchan. Gyeran-mari is made with beat eggs, mix with finely cube vegetables, meats, and seafood. This side dish is often found in most korean feast ( Janchi ) meals, a well as Korean fast food ( Bunsik ) restaurants .
Philippines [edit ]
Tortang talong, a common Filipino breakfast omelet made with whole grilled eggplants, a coarse Filipino breakfast omelet made with whole barbecued eggplants
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In the Philippines, omelettes are normally known as torta, they include :
Spain [edit ]
- The Spanish tortilla de patatas, or tortilla española in other Spanish-speaking countries, is a traditional and very popular thick omelette containing sliced potatoes sautéed in cooking oil. It often includes sliced onions (tortilla de patata con cebolla) and less commonly other additional fillings, such as cheese, bell peppers, or diced ham.
thailand [edit ]
- In Thai cuisine, a traditional omelette is called khai chiao ไข่เจียว (khai meaning “egg”, and chiao meaning oil-fried), in which the beaten egg mixture and a small quantity of fish sauce is deep fried in a wok filled with 1-2 cups of vegetable oil and served over steamed rice. The dish is usually served with Sriracha sauce and cilantro. A variation on this dish is khai chiao songkhrueang, where the plain egg omelette is served together with a stir-fry of meat and vegetables. Yet another type of Thai omelette is khai yat sai, literally “eggs filled with stuffing”.[20]
Pontic Greeks [edit ]
- Foustoron, an omelette made by the Pontic Greeks,[21] Foustoron is made with eggs fried in butter or oil; the omelette can be served plain or seasoned. Some modern varieties include yogurt and cheese. The recipe varied widely by region: some recipes included onion and dried red peppers, while others didn’t.[ citation needed]
United States [edit ]
mesoamerica [edit ]
While the spanish term tortilla in Spain and the Philippines is applied to an omelet dish, in Mesoamerica it is a surrogate term for a flatbread create of pale yellow or corn. An omelet in Mesoamerica is normally termed as tortilla de huevos, and more colloquially, omleta. [ citation needed ]
gallery [edit ]
Records [edit ]
On March 19, 1994, the largest omelet ( 128.5 m2, 1,383 sq foot ) in the populace at the time was made with 160,000 eggs in Yokohama, Japan, [ 26 ] but was subsequently overtaken by another, weighing 2,950 kilograms ( 6,500 pound ), made by the Canadian Lung Association at the Brockville Memorial Centre in Brockville, Ontario, Canada, on May 11, 2002. [ 27 ] In turn, that commemorate was surpassed on August 11, 2012, by an omelet cooked by the Ferreira do Zêzere City Council in Santarém, Portugal. This record-breaking omelet weighed 6,466 kilogram ( 14,255 pound ), and required 145,000 eggs and a 10.3-metre ( 34 foot ) diameter pan. [ 28 ]
See besides [edit ]
References [edit ]
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