- 23 Sep 2005
- 1,295
- 76
One thing I noticed, is that eggs are eaten very undercooked in my opinion. Even my husband eats eggs which are still completely runny...the whites are still clear! I ordered am "om-rice" (? spelling) and I had to send it back, it was still slimy and giggly! I can't eat eggs like that. I know some health fanatics will drink raw eggs, but I don't think the have an "appreciation" of undercooked eggs. My family will eat soft boiled eggs, but then of course the whites are cooked solid.
I don't mind raw egg, however if i eat it raw it has got to be totally raw, and if i eat it cooked the yolk has gotta be soft or runny but not runny egg white.
It is true though that over in the west, when it comes to omeletes in particular, many of us actually way over-cook our omeletes.
Omeletes are not supposed to be completely cooked all the way through, if you go to a good resturant you will often find this is the case.
When doing korean and chinese cooking, there is a recipe that i really love in particular and which i often include as a side dish to my home cooking. Its basically an omelate wrapped around a portion of rice.
The rice is first fried for a minute or 2 in a small amount of oil and a handful of finely choped onion on a high heat before having the water added (you should add twice as much water as the volume of rice you use), the heat is turned right down, the sauce is added and quickly stirred in roughly, the lid to the pan is then added and the rice is then allowed to simmer for about 15mins on the lowest heat, never or only once been stirred before it is served up in the omeletes.
The sauce basically consists of 2 heaped tablespoons of tomatoe puree, one crushed vegetable stock cube, one tablespoon of soy sauce and half a tablespoon of worstershire sauce (if desired, although not essential), which is all mixed together before being added to the rice.
I usually use about 100mls of rice and 200mls of water, which will give you about 2 good portions/servings of rice.
The omelete's contain no more than 2 thoroughly whisked eggs per omelete, you should oil the pan well (putting the oil in the pan and then tilting the pan until the oil covers the bottom and sides of the pan completely) but not too much.
The omeletes should be cooked on a medium to low heat, too hot and the oil will either bubble through the omelete causing holes or cause the omelete to go wonky and un-even.
The omeletes should be served up as soon as the top of the omelete starts to go dry (but not completely cooked), serve the omelete up by sliding it off the pan onto the plate and then spooning the tomatoe stock rice in a thick line onto the omelate and then folding the sides of the omelete over the rice.
This is how omeletes should be done, not too cooked or oily or un-even and only lightly golden browned on one side (or both if you are doing a thick omelete). I love this korean omelete recipe, its really easy to do, the rice only takes 15mins tops and the omeletes only take about 4-5mins. I usually serve the omelete parcels up as a side dish to foods like home made seasoned sweet potato or normal potatoe wedges and chinese egg fried rice with sweet veg stir fry- trust me, it tastes really awesome and is simple, flavoursome and good delicious food
Last edited: