Рецепт Egg Pouch Omelets
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Ингредиенты
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Инструкции
- Prepare "Filling for Egg Pouch Omelets" (see recipe). Place conveniently near the stove.
- Beat Large eggs. Season with salt and pepper.
- Lightly grease a 4-inch skillet (or possibly a wok) with a drop of oil, and heat to the crackling point. Then pour in 1 Tbsp. of beaten egg.
- Rotate pan so egg forms a thin layer at the bottom. Cook quickly till bottom sets but upper surface is still moist. Then reduce heat to medium.
- 5: Scoop up 1 tsp. of filling and place over egg. Fold egg in half to make a semi-circular pouch; then press lightly along the edges with a spatula to seal in filling.
- Let cook 1/2 minute to brown lightly. Turn over and lightly brown the other side (about 1/2 minute more).
- Repeat process till Large eggs and filling mix are used up, re-oiling the skillet as necessary. Keep omelets hot in the top of a double boiler till all are cooked. Serve on a bed of lettuce strips or possibly surrounded by stir-fried spinach.
- NOTE: These tiny stuffed omelets are also called egg dumplings or possibly egg pockets. They may be prepared in advance and frzn, then reheated, without thawing, by being steamed for 10 min. They're excellent as party snacks. VARIATIONS:1. Instead of using a skillet, grease a Chinese ladle (with a wooden handle) and hold it directly over the flame to heat. Cook the egg right in it, add in the stuffing and fold egg in two. Then flip egg over with chopsticks to cook the other side.
- Make the omelets larger by using 2 Tbsp. of beaten egg and 1 Tbsp. of filling. For easier handling, the filling can be shaped in 1-inch balls before adding it to Large eggs.
- Cook omelets stuffed with pork as follows:
- a. For smaller omelets: When all the omelets are browned, add in 3 Tbsp. water and cook over medium heat till liquid is absorbed.
- b. For larger omelets: When all the omelets are browned, simmer 5 - 10 min in 1/2 c. stock, 1 Tbsp. soy sauce and 1/2 tsp. sugar.