Pork Omelette Recipes

EGG FOO YUNG (PORK AND SHRIMP OMELETS)

Feel free to add pea tips or other vegetables, minced hot chiles...whatever you like. There are no rules here.

Provided by Andrew Zimmern

Categories main-dish

Time 50m

Yield 4 medium-sized omelets

Number Of Ingredients 32

Egg Foo Yung (Pork and Shrimp Omelets) image

Steps:

Prepare the pork and shrimp: Preheat a wok over high heat until hot. Add the peanut oil and swirl to coat. Add the pork and shrimp and cook, stirring, for 1 minute. Add the soy sauce and oyster sauce; season with salt and pepper. Cook, stirring, for another minute or so. Transfer the pork and shrimp to a plate and set aside to cool. Wipe out the wok.
Meanwhile, make the omelets: Beat the eggs in a large bowl. Add the cabbage, carrot, scallions, peas, bean sprouts, ginger, and the reserved pork and shrimp and stir well to combine. Do not season; salting now will make these omelets watery.
Preheat the wok over medium heat. Add 2 tablespoons of the oil and one-fourth of the omelet mixture and cook, until the egg is set, about 1 minute. If needed, add a bit more of the beaten egg, pushing in the edges to make the omelet round. Flip and cook until the omelet starts to tighten and brown at the edges, 1 minute. Transfer to a plate. Repeat to make 3 more omelets, adding more oil to the wok as needed. Season the egg foo yung with salt and serve with one or both of the sauces.
Whisk together all of the ingredients and heat in a small saucepan until simmering. Remove from the heat, cover and keep warm or let cool, then refrigerate up to 3 days. Rewarm before serving.
Bring a medium saucepan of water to a simmer. Meanwhile, combine all of the ingredients except the sesame oil in a medium stainless steel bowl. Place the bowl over the simmering water in the saucepan (do not let the bowl touch the water). Whisk occasionally until the yolks set, 5 to 7 minutes. Whisk in the sesame oil. Taste and add more sugar, if desired. Cover and keep warm or let cool, then refrigerate up to 3 days. Rewarm gently before serving.

Ingredients

2 tablespoons peanut oil
2 ounces minced or ground pork
6 large shrimp, peeled, deveined and chopped
1 teaspoon soy sauce
1 teaspoon oyster sauce
Kosher salt and freshly ground black pepper
8 extra-large eggs
3 to 4 leaves napa cabbage, thinly sliced (a generous 2 cups)
1 large carrot, shredded
3 scallions, thinly sliced on the bias
1/2 cup frozen peas, thawed and rinsed in very hot water for 90 seconds
1 large handful soy or mung bean sprouts
1 teaspoon grated ginger
Kosher salt
6 to 8 tablespoons peanut oil, for frying
Egg Foo Yung Sauce, for serving, recipe follow
Sauce #2, for serving, recipe follows
1/2 cup rich homemade chicken stock
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
2 teaspoons sugar
2 teaspoons cornstarch
2 tablespoons Chinese rice wine or sake
2/3 cup white (shiro) miso
3 large egg yolks
1/2 cup sake
1/4 cup plus 3 tablespoons sugar
1/4 cup rich homemade beef stock
1 tablespoon oyster sauce
1/2 teaspoon dashi no moto (instant dashi)
2 tablespoons toasted sesame oil

PORK OMELETTE

Grounded pork omelette is one of my favorite simple Asian dish. I made up this dish one day when I had 10 people to feed and everyone loved it. It is light and fluffy. Best to eat it with white rice and dip into Vietnamese fish sauce (nuc nam). Most of these ingredients you can find in an Asian supermarket.

Provided by Ms Su Su

Categories Chinese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Pork Omelette image

Steps:

First soak each individual ingredients and minced. Combine all the ingredients in a bowl and add sesame oil, fish sauce and salt. Marinate the pork and etc for half an hour in room temperature. Then combine the beaten eggs to the meat.
I use a small pan for a round shape. Add a oil to the pan and fry each side until it is golden brown in medium low fire.
Once it is done and serve with white rice.

Nutrition Facts : Calories 121, Fat 8.9, SaturatedFat 3.1, Cholesterol 142.2, Sodium 533.3, Carbohydrate 0.8, Fiber 0.1, Sugar 0.5, Protein 8.8

Ingredients

1/3 lb ground pork
1/2 cup dried Chinese mushroom (soak with hot water for half an hour then mince)
1/4 cup dried shrimp (soak and mince)
1 bunch bean thread vermicelli (soak until it is soft and mince)
2 stalks scallions (chopped)
1/2 teaspoon sesame oil
2 tablespoons fish sauce (nuc nam)
4 eggs (beaten)
salt
oil

More about "pork omelette recipes"

PULLED PORK OMELETTE FOR THOSE HUNGRY MORNINGS (GF)

Web Mar 31, 2015 This hearty pulled pork omelette is the perfect way to use up leftover pulled pork. Perfect for those hungry mornings! Ingredients …
From theworktop.com
4.6/5 (9)
Total Time 25 mins
Category Eggs, Meats, Savory
Calories 210 per serving

In a small skillet over medium heat, add the oil and onions and sauté for about 5 minutes. Add in the red bell pepper and continue to sauté for another 8-10 minutes, until the onions are golden brown and the red bell peppers are soft. Add in the pulled pork and sauté for another minute or so, until the pulled pork is heated through. Remove from heat and set aside.
Heat a 10-inch skillet on medium-high heat. Add in the oil, swirl it around the pan, and let it heat up. When the oil is hot, gently pour in the eggs. Cook, without disturbing the egg, for about 3-5 minutes, until the top of the egg looks like it is almost set. Using a spatula carefully flip the egg "pancake" over. The trick to flipping it without the egg "pancake" breaking is to use a large spatula, make sure none of the egg is sticking to the pan, get right under the egg, and flip it in one smooth motion.
Cook the egg "pancake" for 30 seconds to 1 minute, until it is cooked through. Remove the pan from the heat and gently slide the egg "pancake" onto a plate. Top with the pulled pork filling. If desired, fold the omelette before serving.

Pork Omelette Recipes

EGG FOO YUNG (PORK AND SHRIMP OMELETS)

Feel free to add pea tips or other vegetables, minced hot chiles...whatever you like. There are no rules here.

PORK OMELETTE

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