|Look up omelette in Wiktionary, the free dictionary.|
In cuisine, an omelette or omelet is a dish made from beaten eggs fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, mushrooms, meat (often ham or bacon), or some combination of the above. Whole eggs or egg whites are beaten, sometimes with a small amount of milk, cream, or water.
|Place of origin||Ancient Iran|
|Main ingredients||Eggs, butter or oil|
|154 kcal (645 kJ)|
The fluffy omelette is a refined version of an ancient food. The earliest omelettes are believed to have originated in ancient Persia.:65 According to Breakfast: A History, they were "nearly indistinguishable" from the Iranian dish kookoo sabzi.
According to Alan Davidson, the French word omelette came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 5) in 1393. Rabelais (Pantagruel, IV, 9) mentions an homelaicte d'oeufs, Olivier de Serres an amelette, François Pierre La Varenne's Le cuisinier françois (1651) has aumelette, and the modern omelette appears in Cuisine bourgeoise (1784). The ancient Romans also combined eggs with dairy products to create savory and sweet dishes and even other countries also have their own ways of making tortillas in medieval times.
According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper, and thought it was a culinary delight. He then ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.
On March 19, 1994, the largest omelette (128.5 m2, 1,383 sq ft) in the world at the time was made with 160,000 eggs in Yokohama, Japan, but was subsequently overtaken by another, weighing 2,950 kilograms (6,500 lb), made by the Canadian Lung Association at the Brockville Memorial Centre in Brockville, Ontario, Canada, on May 11, 2002. In turn, that record was surpassed on August 11, 2012, by an omelette cooked by the Ferreira do Zêzere City Council in Santarém, Portugal. This record-breaking omelette weighed 6,466 kg (14,255 lb), and required 145,000 eggs and a 10.3-metre (34 ft) diameter pan.
Variations by countryEdit
|Nutritional value per 100 g (3.5 oz)|
|Energy||657 kJ (157 kcal)|
|Vitamin A equiv.|
|Pantothenic acid (B5)|
|†Percentages are roughly approximated using US recommendations for adults. |
Source: USDA Nutrient Database
- The French omelette is smooth omelette, unbrowned, cooked slowly over medium-low to medium heat, stirring vigorously to prevent curds and sticking. Good with just salt and pepper, this omelette is often flavored with tomato and finely chopped herbs (often fines herbes or tarragon, chervil, parsley and chives) or chopped onions.
- Kuku is a cake-like omelette that is "nearly indistinguishable" from the earliest omelettes.
- Nargesi or Spinach Omelette, an Iranian dish, is made with fried onions and spinach, and is spiced with salt, garlic, and pepper.
- In Parsi cuisine, an omelette is called Pora which consists of eggs, onion, tomato, green chillies, coriander leaves. Usually had for breakfast with Indian/Irani tea and bread.
- A frittata is a kind of open-faced Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittata are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts.
- In Japan, tamagoyaki is a traditional omelette in which eggs are beaten with mirin, soy sauce, bonito flakes, sugar and water, and cooked in a special rectangular frying pan. The omelette is cooked by frying a thin layer of egg mixture and then rolling it up quickly with a pair of chopsticks to form a sausage shape in one end of the pan. Another thin layer of egg is then added to the bottom of the pan and is again rolled, with the original rolled, cooked egg at the centre, over to the other end of the pan. This is repeated until all the egg has been used up, resulting in a dense cylindrical omelette containing many thin layers. This is then squeezed into a rectangular or circular cross-section using a sushi mat, and sliced into segments for serving. Omelette (pronounced omuretsu) can mean a Western omelette. Omurice (from the English words "omelette" and "rice") is an omelette filled with rice and usually served with a large amount of tomato ketchup. Omu-soba is an omelette with yakisoba as its filling.
In the Philippines, omelettes are usually known as torta, they include:
- Tortang giniling or tortang picadillo - an omelette with ground meat (usually beef or pork) and sautéed vegetables.
- Tortang gulay - an omelette with peppers, mushrooms, onion, and garlic.
- Tortang kalabasa - an omelette made with finely julienned calabaza, eggs, flour, and salt.
- Tortang kamote - an omelette made with mashed sweet potato, eggs, flour, and salt.
- Tortang talong - an eggplant fritter.
- The Spanish tortilla de patatas, or tortilla española in other Spanish-speaking countries, is a traditional and very popular thick omelette containing sliced potatoes sautéed in cooking oil. It often includes sliced onions (tortilla de patata con cebolla) and less commonly other additional fillings, such as cheese, bell peppers, and cooked diced ham.
- In Thai cuisine, a traditional omelette is called khai chiao ไข่เจียว (khai meaning "egg", and chiao meaning oil-fried), in which the beaten egg mixture and a small quantity of fish sauce is deep fried in a wok filled with 1-2 cups of vegetable oil and served over steamed rice. The dish is usually served with Sriracha sauce and cilantro. A variation on this dish is khai chiao songkhrueang, where the plain egg omelette is served together with a stir-fry of meat and vegetables. Yet another type of Thai omelette is khai yat sai, literally "eggs filled with stuffing".
- A Denver omelette, also known as a Southwest omelette or Western omelette, is an omelette filled with diced ham, onions, and green bell peppers, though there are many variations on fillings. Often served in the Southwestern United States, this omelette sometimes has a topping of cheese and a side dish of hash browns or fried potatoes.
- A Hangtown fry, containing bacon and breaded oysters, is an unusual omelette that originated in Placerville, California, during the gold rush.
- An egg white omelette is a variation which omits the yolks to remove fat and cholesterol, which reside exclusively in the yolk portion of an egg.
|Wikibooks Cookbook has a recipe/module on|
|Wikimedia Commons has media related to Omelettes.|
- Davidson, Alan (2014-08-21). The Oxford Companion to Food. OUP Oxford. p. 571. ISBN 9780191040726.
- Anderson, Heather Arndt (2013-07-11). Breakfast: A History. AltaMira Press. p. 65. ISBN 9780759121652.
- "En pareille alliance, l'un appeloit une sienne, mon homelaicte. Elle le nommoit mon oeuf, et estoient alliés comme une homelaicte d'oeufs".
- Three noted by Maguelonne Toussaint-Samat, (Anthea Bell, tr.) A History of Food, revised ed, 2009, p. 326; de Serres note "Le glossaire accadien"
- "Napoleon and the Omelette". Eggy Guru. Retrieved 2019-02-22.
- Guinness Book of World Records 2001. ISBN 0-85112-102-0.
- "Largest Omelette". Guinness World Records. Retrieved 2007-06-15.
- "Largest Omelette". Guinness World Records. Retrieved 2014-07-16.
- Egg Foo Yung
- Terese Allen (1991). The Ovens of Brittany Cookbook. The Guest Cottage, Inc. pp. 79–. ISBN 978-0-942495-11-9.
- "How to Perfect the French Omelet (Hint: There Will Be Butter)". Bon Appétit. March 27, 2017. Retrieved 2019-06-27.
- Julia Child, Bertholle, L., Beck, S., Mastering the Art of French Cooking (Vol. I), page 135, Knopf, 1961
- "آشنایی با روش تهیه نرگسی؛ غذای رژیمی". Hamshahri newspaper. Retrieved 19 September 2013.
- "SPINACH OMELETTE". Retrieved 19 September 2013.
- "Parsi Pora, Omelette Parsi Food Style". www.nilouferskitchen.com. Retrieved 2018-04-28.
- King, Niloufer Ichaporia (2007-06-18). My Bombay Kitchen: Traditional and Modern Parsi Home Cooking. University of California Press. ISBN 9780520933378.
- Merano, Manjo. "Tortang Giniling Recipe". Pansalang Pinoy. Pansalang Pinoy. Retrieved 12 February 2015.
- "Tortang Kalabasa with Malunggay". Mama's Guide Recipes. Retrieved 10 July 2019.
- "Tortang Talong Recipe". Pilipinas Recipes. Pilipinas Recipes. Retrieved 27 October 2018.
- Kai Yat Sai Talay
- Denver Omelette Scrambler