The oozy, soft-set curds on the inside are revealed when you slice through this pillowy omelet, inspired by omurice, a Japanese-style dish that pairs an omelet with fried rice. Here, the fluffy omelet can be served with rice or your choice of cooked dishes: bacon and breakfast sausage, spaghetti carbonara or tater tots.
| Level: | Intermediate |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 1 serving |
Ingredients
- 3 large eggs, beaten
- 1/4 teaspoon baking powder
- Large pinch kosher salt
- 1 tablespoon unsalted butter
- For serving: breakfast meat platter (cooked breakfast sausage and strips of bacon), fried rice, spaghetti carbonara or cooked tater tots
Instructions
- Whisk the eggs, baking powder and salt in a medium bowl until the yolks and whites are completely combined and the beaten eggs are frothy, about 2 minutes.
- Melt the butter in a small nonstick skillet over medium-low heat. Once the butter begins to foam, add the beaten eggs and immediately begin stirring with long chopsticks. Move the skillet on and off the heat in 5-second intervals to control the setting of the eggs. If your omelet is setting too quickly, reduce the heat to low. Push the edges of the omelet toward the center of the skillet as they begin to set, about 2 minutes. Large curds will form in the middle of the skillet. At this point, stop stirring with the chopsticks and swirl the skillet until the liquid is nearly completely set, about 3 minutes more. Remove the skillet from the heat. Use the chopsticks to gently loosen the edges of the omelet. Fold the omelet into a half-moon shape using both chopsticks. Return the skillet to low heat, tilting it at a 45-degree angle to allow any loose egg mixture to run to the edges and soft set, about 1 minute. Remove the skillet from the heat.
- Quickly roll the omelet away from you in the skillet until a log forms. Tilt the skillet and push the omelet out of it, landing it seam-side down over your cooked dish of choice. Make a lengthwise slice in the top of the omelet to reveal the soft-set curds.
Nutrition Facts
| Calories | 320 |
| Total Fat | 26 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 590 milligrams |
| Sodium | 480 milligrams |
| Carbohydrates | 1 grams |
| Dietary Fiber | 0 grams |
| Sugar | 1 grams |
| Protein | 19 grams |
Reviews
tried it and loved it
You uncultured muppets. Have you ever been to Japan? Eaten more than sushi and ramen? This is very Japanese and a good description of how to make it.
I don’t know why it has 1 star. Just because it’s not “Japanese” does not mean it’s good. Instead of baking powder you could use milk. It was amazing.
Ummm yeah I would not try this recipe it’s not Japanese at all this is more American style then Japanese
Not exactly what I thought this was, but it’s close! I think they were going after the style of Omurice that has been made popular by a master chef in Koyto at Kichi-kich. If you look at their menu on their website the dish is called “Fluffy Open Omelette Over The Fried Rice” (http://kichi2.net/menu) So this isn’t TOO far off. You can watch the video in Japan here – https://www.youtube.com/watch?v=Uu5zGHjRaMo
Japanese omelettes are sweet and rectangular – that’s what separates them from the western omelette. Sugar is generally added. This is not a Japanese omelette.
There’s nothing Japanese about this recipe. They may be thinking of Japanese omelet rice (omuraisu), except that has cooked white rice wrapped inside the omelet. The eggs would be flavored with more than salt, and should be soft, but for the love of God, not “oozy” as they are described here.
Just call it scrambled eggs, and leave Japan out of it!