A simple recipe turned into a story recipe. Omelet can prepare any novice in the kitchen, I say;) But an ostrich egg omelet means a lot, a lot! It all started before the Easter holidays, when we started decorating our home with various ornaments, twigs and ornamental eggs. I took out of the boxes and a big poached ostrich egg, then the light bulb came on;) TataZmeu asked a question, what does the ostrich egg taste like? And in the second two, he searched the net, found many ads for "selling ostrich egg" He called one of the ads and on top of that I received a positive response, but only after the Easter holidays, that they had a lot of orders. Nahhh, I'm not going to linger, but we managed to get to buy not one, but 3 ostrich eggs;) Now I bring you just a simple and mundane omelet, without any additions, just to feel the taste. Honestly, it's super ok, a little more airy, due to the huge amount of egg white;) But very good, the taste is the same as chicken hen, only it's not allergenic! So I recommend it with confidence and it's really a wonderful, filling recipe for the "family meal recipes" challenge. ;)
Ostrich egg omelet - Recipes
The perfect omelet & # 8211 The best breakfast, an honorable lunch, a dinner for the very tired: I called the omelet here. Everyone knows how to do it, but a few tricks turn you from amateur to master of this dish loved by all.
The secret of a successful omelet is the simplest in the world: fresh, quality eggs. But it is no less true that sometimes we get bored even of the best and we tend to look over the fence, trying to find ideas and solutions to prepare something new and maybe tastier. So what can be improved with an omelet?
Omelettes are generally of three kinds: starch (hard and crushed), sheet (like a pancake) or fluffy (thick, steamy, light). Scrob omelets are long cooked or contain many added ingredients (cheese, greens, vegetables, fish or meat). The ones in the form of a sheet are generally simple (the simpler, the easier it is to bake the sheet). For the appearance of the omelet, the defining are the pan and the preparation method.
The pan in which we bake the omelet must be of medium size, with a thick, Teflon-colored bottom. A portion of the omelet should not be prepared from more than two eggs - if we have to prepare for several people, we can prepare several sheets of two eggs each.
For an omelet to be soft and juicy on the inside, but firm and smooth on the outside, it must be fried quickly at high temperature. An egg composition that cooks too slowly becomes a flat, dry omelet. Heat the fat and the beaten egg composition is poured into a thin wire only when the fat is well heated (otherwise the omelet becomes oily). Anyway use very little fat or a non-stick pan just greased with oil or butter & # 8211 and better, and better!
Tilt the pan to evenly distribute the composition. When the omelette is baked on the edges, but still remains moist in the middle, remove the pan from the heat. The baked omelette comes off the edge of the pan and folds with a fork, either in two, in the middle or in three, starting in two parts, making sure that the fluid egg inside the omelet does not flow while letting the omelette slide slowly. on a plate.
Classic omelets are not ultra-light and fluffy because they are prepared by beating whole eggs. For an ultra-frothy look, either separate the egg whites from the yolks and add beaten foam at the end with the mixer, or add a few beaten egg whites separately to the usual composition. If we want to make a sweet omelet, beat the egg whites with sugar, like meringue.
If you want a special dish, try the following combination: two whole eggs to which you add one or two yolks. beat a little enough to homogenize, add a tablespoon of sour cream for cooking, beat a little more. Add salt and pepper and possibly, if you like some dried herbs or garlic powder. Fry the composition in a well-heated pan greased with butter. Let it stick well on the edge. sprinkle with grated Parmesan cheese, fold the filling sheet in half then in half again and transfer the omelette by sliding on the plate. Serve the omelette with a piece of fresh butter placed on top.
You can also make omelette from egg whites. It is very good and is a perfect solution for the remaining egg whites. The recipe is trivial. The egg whites beat a little enough to become opaque. You can add salt, pepper, spices, herbs or it can be supplemented with vegetables. In the latter case, the vegetables (mushrooms, bell peppers) are kept in the pan for a few minutes with a drop of oil to cook easily. Put the egg whites and & # 8230. ready! You can add avocado in white omelette, corn kernels, sun-dried tomatoes in oil.
From a nutritional point of view, egg white filling is healthier, with less fat and more protein.
For variation, omelets can be enriched with green onions, mushrooms, greens, but also vegetables, anchovies, tuna, salami, ham, bacon or sausages, telemea or even cottage cheese. You can grate the cheese on top.
Recipes with egg for babies
Egg, beneficial food, but also problematic
A food that should be introduced in the diet of babies is the egg, which is very nutritious and beneficial, but quite problematic. Egg is a food that has caused a lot of controversy over time regarding its introduction into children's diets, especially because it is classified as an allergen.
When to put the egg in the baby's diet
Pediatricians recommend the introduction of egg yolk in the diet of babies around the age of 8 months, and egg whites should not be introduced earlier than 12 months. If there are people in your family who are allergic to eggs, it would be best to introduce this food into your baby's food only after he turns one year old.
Recipes with egg for babies
With all the precautions you need to take when introducing the egg into your baby's diet, this is a food with many benefits for your baby. Here are some simple egg-based recipes.
Boil an egg for a few minutes, extract the yolk and pass it, then mix it with milk, yogurt, apple puree or any other food you consider suitable for your little one.
Break 2 eggs and separate the yolk from the egg whites. Beat the yolk in a bowl and then mix it with milk, yogurt, vegetable puree, or pre-cooked vegetables. After the mixture becomes homogeneous, pour it into the pan.
Ingredients: 1/2 hard boiled egg, 1 cup boiled brown rice, 1/4 cup mashed vegetables or diced pre-cooked vegetables.
Preparation 1. Mix all ingredients and then pass.
Preparation 2. Put a little olive oil in a well-heated pan. Separate the egg white from the yolk, beat it and mix it with formula, breast milk or whole milk, then put it in the pan. Then add the finely chopped pre-cooked vegetables and rice.
Although the egg is a problem food, this does not mean that you should not put it in your little one's diet. You just have to be careful and include this food in your baby's diet at the right time. There are many tasty egg yolk recipes that your baby will definitely love.
Ostrich egg bras
Romanians will be able to do without silicone for rounder and stronger breasts because, soon, they will be able to make or buy special bras, made of ostrich eggshell. They are already in high demand in the Nordic countries.
The ostrich business is developing slowly, but surely in our country as well, and farmers will want the same products on the market as abroad. For example, the ostrich egg can be used for a giant omelet, only good for the breakfast of 6-10 people, as an egg can weigh between 1.4 and 1.8 kg.
& # 8222In the season, ie from May to September, between 60 and 120 eggs can be obtained from a bird. From the shell you can make decorative objects, art, they can be painted. You can make various objects, from cups, to vases and safes. The shell, cut exactly in half, can be used to make bra cups, as is the case in the Nordic countries. The bras can become bustiers and can be worn without blouses & # 8221, said Valentin Neagu, the director of the TEBA farm. The shell of an ostrich egg can be over 5 millimeters thick, so the bra cannot & # 8222sharp & # 8221 easily. Depending on the size of the breasts, eggs can be chosen for smaller or larger eggs, but only for women with gowns, not for those with flat feet. The shell can be cut exactly, in two or four equal pieces, for a normal bra or for half cups, after which it is dressed in the desired material and the necessary straps are attached. & # 8222I am very sought after in the Nordic countries & # 8221, said Valentin Neagu.
Europeans are looking for ostrich meat because it has low cholesterol. Ostrich meat is very low in fat, which makes it highly sought after by ladies who care about their figure, but it costs at least $ 20 a kilogram. Not only steaks and grills can be cooked from ostrich meat, but also sarmale, meatballs, burgers and chebap. "The meat tastes like milk veal and can be processed, but at the moment there is no ostrich slaughterhouse," said Valentin Neagu. Ostrich leather and flakes are also in high demand for luxury accessories.
An ostrich chick now sells for $ 250, but each month the price increases by $ 50, so a good chick costs $ 500. An ostrich egg sells for one million lei, and a discount of up to 300,000 lei is made for a larger quantity.
Good to know. What is the difference between a small egg and a large egg
If the last egg recipe failed you, the reason may be the size of the egg used. There is a difference of a few grams between a small egg and a large egg, and we help you to decipher the mystery.
Have you ever wondered why the recipes state, in some cases, that you need 1 big egg or 1 small egg? The answer is simple. Not all eggs are the same. Depending on the size, each has different weights and this can influence the recipe.
If you look carefully at the box or cardboard in which you find eggs at the store, you will notice that next to the manufacturer is a letter indicating the size of the egg: S, M, L or XL (or jumbo eggs).
Each is an indication of the weight of the eggs.
- A small egg - S- weighs under 53g
- An average egg - M- weighs between 53g and 63g
- A large egg - L - weighs between 63g and 73g
- A jumbo egg - XL - weighs over 73g
If the recipe does not make an exact reference to the dimensions of the eggs used, then you can use medium-sized eggs.
Depending on how big the egg is and the yolk and egg white differ in quantity. In general, the yolk represents 30% of the weight of an egg. At an average egg of 60-63g, you will find around 20-23g yolk and around 35-37g white.
How do you replace the egg in recipes?
- Instead of 1 large whole egg, you can use 2 yolks + 1 tablespoon cold water or 3 & 12 tablespoons frozen eggs
- Instead of 1 egg white from 1 large egg you can use 2 tablespoons of frozen egg white
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Mix the starch with 3 tablespoons of cold water in a bowl. Add the eggs and beat until smooth. Powder with hot pepper powder and pepper to taste.
Heat 1 teaspoon of sunflower oil in a non-stick pan, 20 cm in diameter, over medium heat. Pour a quarter of the egg mixture into the pan, tilting it so that the eggs are spread evenly and thinly. Cook the omelet for 2 minutes or until it thickens and browns.
Allow the omelet to slide on a plate. Prepare three identical omelettes, then place them on top of each other, with parchment paper between them, so that they do not stick. Set aside and keep warm.
While the omelets are cooking, let the rice noodles soak in boiling water for 4 minutes or according to the instructions on the package, then drain.
Heat the rest of the sunflower oil together with the sesame oil in a large wok or skillet. Put the mushrooms in oil, the carrots cut into julienne into 5 cm long pieces, the pepper cut into thin strips and the cabbage fry quickly, over high heat, 4-5 minutes or until tender. Add soy sauce, vinegar, chopped ginger and noodles. Mix carefully.
Spread the vegetable and noodle mixture over the four omelets and fold in half. Sprinkle sesame seeds on top, if desired. Serve the omelettes immediately.
Very healthy eggs that we do not eat
Everyone has chicken eggs in the fridge. They are healthy, tasty, filling, have protein and are perfect and cooked and fried. But they are not the only eggs we can eat. There are other very healthy ones that we do not consume, either because they are harder to buy or because we do not know much about them.
Here are some alternatives and their benefits, as described by rodale.com.
Rat eggs. They are very rich in protein, even richer than chicken. They contain calcium and potassium, but also rare minerals that the chicken egg does not contain. They taste the same as chicken, but contain a little more healthy fats and less cholesterol. It must be eaten cooked well.
Quail eggs. They are considered luxury eggs, but they are affordable and cheap. They are full of valuable antioxidants and minerals and have a lot of protein. They are delicious cooked.
Goose eggs. A goose egg makes three chicken eggs. They are very good in taste, are rich in healthy fats and deserve to be included in the diet for the minerals and vitamins they contain. They are an excellent source of vitamin D and B vitamins. They must be well cooked or thoroughly fried.
Ostrich eggs. They can't be found, but if you have the opportunity, it's worth a try. Ostrich eggs have been eaten since Phoenician times. An ostrich egg makes as many as 12 chicken eggs, and if you want it boiled hard you need about an hour. Try an omelette from an egg, with aromatic herbs and a lot of pepper. Deserve!
Turkey eggs. Like ostriches, they are hard to buy. They are too valuable to be eaten like that, because out of every turkey egg comes one. turkey, but they are particularly tasty and very low in fat but high in protein.
Biblical eggs. Slightly smaller than the hen's egg, you may find them in rural areas. Tasty and very healthy, low in cholesterol, biblical eggs are an alternative, especially since they are certainly eco eggs.
Beat the eggs in a bowl until light and airy.
Add dasha broth and 1 teaspoon soy sauce. Stir.
Grease the pan a little with oil and heat over medium heat.
Pour the egg mass and dasha into the pan until you get a thin pancake. Use chopsticks to remove any air bubbles.
When the omelet is lightly browned on top, work with chopsticks to peel off the edges.
Now, the hard part: imagine that the omelet is divided by horizontal lines into three sections, the first of which is farthest from you. Use the chopsticks to run 1/3 of the omelet from the far side to the center. Now roll those 2/3 of the omelet over the remaining 1/3.
Pour some of the egg and dasha mixture over the empty side of the pan, lifting the toasted omelette so that the liquid mixture flows underneath.
Repeat the steps until the tamago gets 2.5 cm thick. Remove from the pan and press with a bamboo sushi mat. Then cool the dashimaki to room temperature and remove the mat.
Omelette with spinach and leeks
Turn your mornings into an energy boost with good egg protein to which you can add iron and other essential spinach minerals. Put them both in the tastiest omelette recipe.
Melt the butter in a large pan over medium heat. Cook the leeks together with the garlic and tarragon, stirring occasionally. After 15 minutes, the leeks should soften.
Season with salt and pepper.
Blanch the spinach for a few seconds in hot water. Drain it and add it over the leek. Cook for another 30 seconds. Take the pan off the heat.
Beat the eggs, add the chopped parsley and 1 tablespoon of cold water and mix well. Pour this mixture over the spinach and leeks in the pan and divide everything into two equal parts.
Heat a pan with 2 tablespoons of olive oil. Base on a portion of cooked vegetables, then half of the beaten eggs. Sprinkle over the crushed face and leave the mixture still until the eggs begin to coagulate. Turn on low heat and let it cook until it hardens, then turn it carefully on the other side and cook for another 1-2 minutes.
Repeat the operation for the second omelet.
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Fasting "omelet" from flax and chickpea seeds
- ½ cup of chickpea flour
- 1 tablespoon ground flax seeds
- ½ cup of vegetable milk
- Gras red bell peppers
- ½ red onion
- 3 tablespoons water
- optional: 1 tablespoon of inactive yeast flakes
- ¼ teaspoon of onion powder
- ¼ teaspoon of garlic powder
- ¼ teaspoon of salt
Method of preparation
Put the flax seeds and water in a bowl. Stir and wait a few minutes for it to turn into a gel.
Flax seeds are ideal in vegetarian recipes, because in contact with a certain liquid, they swell and acquire a gelatinous consistency. For this reason they are often used as an egg substitute in fasting recipes (eg meatballs, pancakes, etc.).
Cut the peppers and red onions and add them to the bowl with the coagulated flax seeds.
Then add the flaxseed flour, milk, inactive yeast flakes, onion powder, garlic, salt and pepper.
Mix the composition with a fork. You can use it if you want a small goal. The dough must be as well homogenized as possible, without lumps.
Put a pan on the fire. Add a few drops of oil and let it heat up.
Take the omelet composition with a spoon and form lumps in the pan. Use 2 tablespoons of each mini omelet.
Level with the back of the spoon, giving them a round, pancake-like shape.
Let the omelets cook for 2-3 minutes on each side, or until well browned.
Transfer the omelettes to a flat plate.
The author proposes serving these vegetable omelettes in the form of sandwiches.
Take 2 slices of wholemeal or black bread. Grease them with a little olive oil using a silicone brush and brown them for a few minutes in the pan. The bread will become slightly crispy.
To assemble the sandwiches, spread a layer of vegetable mayonnaise or avocado paste on the first slice of bread.
Place a generous lettuce leaf. Then place one or two omelets, then 2 slices of tomato, pickles or any other vegetables you want.
Finally, sprinkle the sandwich with a little spicy tomato / ketchup sauce. Place the other slice and cut the sandwich in half, diagonally.
This vegetable omelette sandwich is ideal for breakfast or lunch. It can also be taken on the road, on a trip.
It is practical, tasty and very filling, although it contains only vegetable ingredients.
Flax seeds and chickpea flour are rich in fiber and protein. So is wholemeal bread.
So do not worry that you will suffer from hunger if you opt for such a breakfast.
Article source: Pick Up Limes, One-bowl vegan breakfasts »easy + delicious: https://www.youtube.com/watch?v=PhYRRpHienM
* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.