Fried Egg Omelet Recipes

Steps:

• In a small nonstick skillet coated with cooking spray, saute the rice, chicken, vegetable blend and teriyaki sauce until heated through. Remove from skillet and set aside., In the same skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges)., As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon rice mixture on one side; fold other side over filling. Slide omelet onto a plate.

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.

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. :)