Side Pannel
Egg Pouch Omelets
Ingredients List
- Filling mixture
- 6 Eggs
- 1/2 ts Salt
- 1 ds Pepper
- Oil
Directions
1. Prepare "Filling for Egg Pouch Omelets" (see recipe). Place conveniently
near the stove.
2. Beat eggs. Season with salt and pepper.
3. Lightly grease a 4-inch skillet (or a wok) with a drop of oil, and heat
to the crackling point. Then pour in 1 tablespoon of beaten egg.
4. Rotate pan so egg forms a thin layer at the bottom. Cook quickly until
bottom sets but upper surface is still moist. Then reduce heat to medium.
5: Scoop up 1 teaspoon of filling and place over egg. Fold egg in half to
make a semi-circular pouch; then press lightly along the edges with a
spatula to seal in filling.
6. Let cook 1/2 minute to brown lightly. Turn over and lightly brown the
other side (about 1/2 minute more).
7. Repeat process until eggs and filling mixture are used up, re-oiling the
skillet as necessary. Keep omelets warm in the top of a double boiler until
all are cooked. Serve on a bed of lettuce strips or surrounded by
stir-fried spinach.
NOTE: These tiny stuffed omelets are also called egg dumplings or egg
pockets. They may be prepared in advance and frozen, then reheated, without
thawing, by being steamed for 10 minutes. They're excellent as party
snacks. VARIATIONS:
1. Instead of using a skillet, grease a Chinese ladle (with a wooden
handle) and hold it directly over the flame to heat. Cook the egg right in
it, add the stuffing and fold egg in two. Then flip egg over with
chopsticks to cook the other side.
2. Make the omelets larger by using 2 tablespoons of beaten egg and 1
tablespoon of filling. For easier handling, the filling can be shaped in
1-inch balls before adding it to eggs.
3. Cook omelets stuffed with pork as follows:
a. For smaller omelets: When all the omelets are browned, add 3
tablespoons water and cook over medium heat until liquid is absorbed.
b. For larger omelets: When all the omelets are browned, simmer 5 to 10
minutes in 1/2 cup stock, 1 tablespoon soy sauce and 1/2 teaspoon sugar.
near the stove.
2. Beat eggs. Season with salt and pepper.
3. Lightly grease a 4-inch skillet (or a wok) with a drop of oil, and heat
to the crackling point. Then pour in 1 tablespoon of beaten egg.
4. Rotate pan so egg forms a thin layer at the bottom. Cook quickly until
bottom sets but upper surface is still moist. Then reduce heat to medium.
5: Scoop up 1 teaspoon of filling and place over egg. Fold egg in half to
make a semi-circular pouch; then press lightly along the edges with a
spatula to seal in filling.
6. Let cook 1/2 minute to brown lightly. Turn over and lightly brown the
other side (about 1/2 minute more).
7. Repeat process until eggs and filling mixture are used up, re-oiling the
skillet as necessary. Keep omelets warm in the top of a double boiler until
all are cooked. Serve on a bed of lettuce strips or surrounded by
stir-fried spinach.
NOTE: These tiny stuffed omelets are also called egg dumplings or egg
pockets. They may be prepared in advance and frozen, then reheated, without
thawing, by being steamed for 10 minutes. They're excellent as party
snacks. VARIATIONS:
1. Instead of using a skillet, grease a Chinese ladle (with a wooden
handle) and hold it directly over the flame to heat. Cook the egg right in
it, add the stuffing and fold egg in two. Then flip egg over with
chopsticks to cook the other side.
2. Make the omelets larger by using 2 tablespoons of beaten egg and 1
tablespoon of filling. For easier handling, the filling can be shaped in
1-inch balls before adding it to eggs.
3. Cook omelets stuffed with pork as follows:
a. For smaller omelets: When all the omelets are browned, add 3
tablespoons water and cook over medium heat until liquid is absorbed.
b. For larger omelets: When all the omelets are browned, simmer 5 to 10
minutes in 1/2 cup stock, 1 tablespoon soy sauce and 1/2 teaspoon sugar.
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