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7 Different Ways to Cook Egg for Breakfast

By on May 2, 2020

Screen shot 2014-05-10 at 8.00.13 AMBored of the regular sunny side up?  Spice up your mornings with these delicious iron-packed omelets for breakfast or  weekend brunch.

These egg recipes can be enjoyed any time of the day and are guaranteed to put a smile on everyone’s face.

Do’s and don’ts for a successful omelet
1. Do not use cold eggs straight out of the fridge. Warm up the eggs first by soaking them in warm tap water for a few minutes.
2. Only use a 7-8-inch omelet pan except for Spanish omelet requiring a 12-14 size skillet.
3. Brush the surface with oil and add a thin slice of melted butter to give your omelet some milky flavour.
4. Heat pan on medium. (Only do so when all your ingredients are cut, prepared and ready to go).
5. Beat your eggs when ready and always season it with salt and pepper before it goes to the pan.
6. After pouring your beaten eggs on to the pan, you will see that the edges cook faster than the center. Using a rubber scraper, push that lightly on to the center. Do not put your heat on high. It will only overcook the outside and undercook the core.
7. Put all the ingredients you want to go with your omelet when the top is slightly wet and fold.

For starters, you will need a small, non-stick skillet and a heat-resistant spatula.  Bon appetit!♥

 

Screen shot 2014-05-10 at 9.42.38 AMJapanese Omelet
Compared to regular omelets, Tamagoyaki is rather a rigorous process requiring precision and technique to make a perfect looking egg roll. You will need a rectangular non-stick tamagoyaki skillet and chopsticks (if you are a pro). For beginners, it is best to use a rubber spatula for a smoother surface.

Ingredients
• 8 eggs
• ½ cup Bonito broth
• 3 grams salt
• 30 grams sugar
• 1 tbsp mirin
• 1 tbsp cooking sake
• Cooking oil

Preparation

1. Put all the ingredients in a deep bowl and mix and put the eggs last.
2. Lightly beat the eggs with chopsticks. (Do not overbeat for a smoother texture).
3. Using a brush or paper towel soaked in oil, coat the sides and surface of the pan well. Preheat to 180 deg C.
4. Pour ego mixture to the pan and tilt it around to spread it to the entire bottom. the sides will normally cook faster. Lift the cooked edges and put it to the side while you wait for the wet part to cook. Do not wait for the surface to cook fully. When it’s a little wet on top, start rolling it up. The surface must be bright yellow and moist looking. Set aside.
5. Before repeating the process, rub enough oil on the pan each time. Let it cool and cut as desired before serving.
Torta de patata

 

 

Torta de Patata

A classic Spanish omelet is a traditional family meal in Spain and cooked in a bigger skillet then served in wedges.  Unlike the basic omelet, this needs some light browning on top and the whole cooking process takes longer (15-20 mins for onions and another 20-30 for potatoes).
Ingredients
• 1/2 pint of olive oil
• 5 large baking potatoes (peeled, thinly sliced for fast cooking and sprinkled with salt)
• 5 large eggs
• 1/2 onion chopped
• 3 cloves garlic, minced
• 1 tsp of minced parsley
tiny cubes of cheddar cheese
• Salt
Preparation
1. Heat the olive oil in a 9-inch skillet, add potato slices.
2. Cook, over medium heat for 5 minutes.
3. Add the onions and garlic and cook until tender.
4. Transfer to a colander and extract excess oil.  Set oil aside.
5. Whisk eggs in a large bowl with a pinch of salt. Add the potatoes, parsley, cheddar cheese and stir until potatoes are evenly coated with egg.
6. Put it in in the skillet with the oil that was set aside.  Spread evenly by tilting skillet.  Lower heat to medium and allow to cook.
7. Put on kitchen gloves to protect hands from hot oil and invert the omelet away by using a plate.
8. Add 1 tablespoon oil to the pan and slide the omelet back into the skillet on its uncooked side. Cook until completely set. Allow the omelet to cool, cut it into wedges, season with salt and pepper and serve.

Mushroom Cheddar OmeletMushroom Cheddar Omelet
(This is an open omelet and does not require folding.  It is important to use only an 8-inch skillet for ease in cooking.)
Ingredients
• Butter
• 4 eggs
• 1/2 medium sized salad tomato
• 7-8 button mushrooms
• 1 tsp chives chopped
• 4-5 slices cheddar cheese
• Salt and Pepper
Preparation
1. Slice tomatoes thinly. Wash mushrooms and drain. Chop chives.
2. Heat butter in skillet.
3. Whisk 2 eggs, add a dash of salt and pepper and pour onto an 8-inch skillet.
4. Shake skillet for a minute. While still runny,  arrange cheddar cheese slices evenly. Put tomatoes and button mushrooms next.
5. Just before turning heat off,  add freshly ground pepper and salt as desired. Slide onto a dish and serve.

 

Italian FritataItalian Fritata
Ingredients
• 2 tablespoons butter or olive oil
• Tomato
• Ripe Olives
• 2-3 medium sized zucchini
minced fresh parsley
• 5 Eggs
• Garlic
• Grated parmesan Cheese
• Grated or crumbled additional cheese (optional)
• Salt and pepper

Preparation
1. Put oil or butter in a 10-inch oven-proof skillet.
2. Sauté garlic, zucchini, tomatoes and ripe oiives.
3. Beat eggs till fluffy, mix in cheese, salt, pepper, and pour into skillet.  Tilt skillet to evenly distribute filling on to the veggies but do not stir.
4. Transfer skillet to pre-heated oven (400 degrees) and bake for approximately 10 minutes or until puffed.
5. When done, slide onto a plate, top with fresh parsley, slice and serve.

 

Creamy Cheese OmeletCreamy Cheese Omelet
(Note:  Cook 1 at a time )
Ingredients
• 4 large eggs, beaten
• 1/4 cup fresh cream
• 2 tablespoons fresh butter
• 1 cup chewy slices of button mushrooms•
1/2 garlic clove, crushed
1/4 teaspoon fresh thyme leaves, chopped
1 tablespoon fresh chives chopped
1/3 cup Gruyere cheese, shredded
Fresh lettuce leaves

 

Preparation
1. Stir cream into eggs.
2. Heat an 8-inch skillet. Melt butter, sauté garlic and cubed mushrooms.
3. Mix  in the chives and thyme.
4. Stir the beaten eggs into the mushrooms over medium-high heat.
5. Stir the eggs briskly and continue stirring until mixture is nearly cooked, but a little runny, sprinkle the shredded cheese over the surface before folding.
6. Use a heat proof spatula to slowly fold one side over onto the other.
7. Garnish with additional chives.   Serve with crunchy  lettuce leaves on the side.

Screen shot 2014-05-10 at 10.30.27 AMNorth African Omelet

This is a delicious eye opener and can be enjoyed with a flat bread.

  Ingredients
• 1 medium size onion, minced
• 1 medium size fresh tomato, diced
• 1 medium size fresh bell pepper, diced
• Ground black pepper
• rock salt
• minced fresh coriander or powder
• 1 fresh chili, minced or
• ½ teaspoon cayenne pepper (optional)
• 5 tbsps extra virgin olive oil
• parsley (minced)

 

Preparation
1. Saute the onions until brown.
2. Mix in the bell pepper and saute for 3-5 minutes on medium heat.
3. Add tomatoes, ground black pepper, coriander and salt. Stir well. Cover the pan and let the flavours blend well.
4. Break the eggs and arrange them on top of the pan without stirring them and cook as soft like onsen tamago or hard.
5. Garnish with parsley on top.

Potato cauliflower omeletPotato, Cauliflower, Asparagus, Bell Pepper with Bacon Omelet

Ingredients

• 1 potato cut into shoestring size
• 1 bell pepper, diced,
• 3 asparagus spears, cut into three parts
• 2 eggs
• 3 strips bacon
• 2-3 pcs cauliflower
• sea salt
• ground black pepper
• 2 tbsps. vegetable cooking oil

Preparation

1. Fry bacon on a non-stick pan until crispy. Discard bacon oil and pat dry with paper towel. Set aside.
2. On a clean pan, saute potato and cook for 3-5 mins. Add bell pepper, asparagus spears and cauliflower. Add the fried bacon.
3. On a deep bowl, beat the eggs and season with salt and freshly ground black pepper. Pour it on to pan and mix with the rest of the ingredients taking care not to overcook the eggs. Serve with toast.

Read also:    Where to get the best eggs benedict in Tokyo

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