Yeah so it’s this lazy afternoon in my lab and just had a plateful of Kung Pao chicken at the famous Chinese Star just across UoH campus. Am back the lab and thinking of working on my research paper, but somehow it doesn’t seem to be a good idea with a burping stomach. Since I have taken up blogging, I thought it would be better to blog than sleep. So here goes yet another stream of 1’s n 0’s in cyber space.
Omlette is my all-time favorite. Especially when seasoned with green chilies, onions, tomatoes and cilantro and served at morning with lightly toasted bread and hot cup of tea. That’s the perfect one for me. Recently (last 2 years) I have had a gamut of omlettes at IHOP, Denny’s and, Dots Café. The way they cook an omlette differs from the way I like it in the sense that, they add the seasoning ON the omlette and I like it IN the omlette. Essentially I like it mixed with the white and yolk!
Making an omlette can be nasty right from the start. That’s what I don’t like about it; the burnt smell of oil leftover from an omlette. So the aim was to avoid that stink and yet satisfy my craving. A little googling helped and found a recipe for an Odorless Omlette (those were not my keywords.. but you can try…) It is not at all rocket science. Ingredients remain the same as for a normal omlette. Still here is a suggested list of ingredients:
1. Eggs
2. Tomatoes
3. Onions
4. Cilantro
5. Green Chili
6. Salt ( pepper and red chili if you wish )
7. Salsa (it’s a nice variation)
Beat the eggs nicely to get that froth and then add finely chopped seasoning to it. Follow it up with little bit of salt. I generally don’t try to taste it, at this point as it stinks and with omlettes I can always add things ON it. Beat it again to mix things properly. Now here is the trick. Besides the items listed above you will need the following.
1. Large vessel
2. Ziplock bags/pouches
3. 3-4 cups water
Put the "egg-beat-mix" above in one of the ziplock pouches. Make it airtight by squeezing out all air from the bag. Zip it off and roll it to form a cylindrical (or oval or whatever shape!!!) bag with omlette stuff in it. Make 3-4 such pouches. Bring water to boiling point in the large vessel and drop these packets in the boiling water. DO NOT worry! Plastic wont melt or burn! Somehow it floats in the water. Let it (omlette not the plastic!) cook for some time. You can sense it when it’s done. Remove the bags using spatula or a spoon with a broader tongue/mouth. Open up the ziplock and lo! The omlette will slide off with ease. No hassles whatsoever, no odor whatsoever and not much to clean up. Let me warn you this is a healthy/quick recipe with minimum efforts before and after eating. I do not have photos of this one, but next time I cook this one, will definitely put up some pics! This is a very renowned recipe and has lots of literature on the internet.
Omlette is my all-time favorite. Especially when seasoned with green chilies, onions, tomatoes and cilantro and served at morning with lightly toasted bread and hot cup of tea. That’s the perfect one for me. Recently (last 2 years) I have had a gamut of omlettes at IHOP, Denny’s and, Dots Café. The way they cook an omlette differs from the way I like it in the sense that, they add the seasoning ON the omlette and I like it IN the omlette. Essentially I like it mixed with the white and yolk!
Making an omlette can be nasty right from the start. That’s what I don’t like about it; the burnt smell of oil leftover from an omlette. So the aim was to avoid that stink and yet satisfy my craving. A little googling helped and found a recipe for an Odorless Omlette (those were not my keywords.. but you can try…) It is not at all rocket science. Ingredients remain the same as for a normal omlette. Still here is a suggested list of ingredients:
1. Eggs
2. Tomatoes
3. Onions
4. Cilantro
5. Green Chili
6. Salt ( pepper and red chili if you wish )
7. Salsa (it’s a nice variation)
Beat the eggs nicely to get that froth and then add finely chopped seasoning to it. Follow it up with little bit of salt. I generally don’t try to taste it, at this point as it stinks and with omlettes I can always add things ON it. Beat it again to mix things properly. Now here is the trick. Besides the items listed above you will need the following.
1. Large vessel
2. Ziplock bags/pouches
3. 3-4 cups water
Put the "egg-beat-mix" above in one of the ziplock pouches. Make it airtight by squeezing out all air from the bag. Zip it off and roll it to form a cylindrical (or oval or whatever shape!!!) bag with omlette stuff in it. Make 3-4 such pouches. Bring water to boiling point in the large vessel and drop these packets in the boiling water. DO NOT worry! Plastic wont melt or burn! Somehow it floats in the water. Let it (omlette not the plastic!) cook for some time. You can sense it when it’s done. Remove the bags using spatula or a spoon with a broader tongue/mouth. Open up the ziplock and lo! The omlette will slide off with ease. No hassles whatsoever, no odor whatsoever and not much to clean up. Let me warn you this is a healthy/quick recipe with minimum efforts before and after eating. I do not have photos of this one, but next time I cook this one, will definitely put up some pics! This is a very renowned recipe and has lots of literature on the internet.
looks like the movie Julie and Julia has affected u a lot :D.. btw i miss Kung Pao chiken from chinku :)
ReplyDeletehehehe it sure has man!
ReplyDelete