Perfect Egg Omelet with Chicken Rice
Perfect Egg Omelet with Chicken Rice
Ingredients
- 8 large eggs
- 4 cups chicken rice, warm, for serving
Instructions
- 1
Preheat a frying pan to 400°F. Crack the eggs into a bowl and whisk lightly until just combined, being careful not to over-whisk.
⏱️ 1 min•🌡️ 400
- 2
Pour the whisked eggs into the hot pan. Immediately scramble the eggs in the pan for about 4 seconds using a red silicone spatula.
⏱️ 1 min
- 3
Using the spatula, scrape down the sides of the omelet towards the center of the pan.
⏱️ 1 min
- 4
Repeat the scraping and spreading process five times to consolidate the egg mixture, forming a more cohesive omelet shape.
⏱️ 1 min
- 5
Tap the pan hard on the hotplate or burner to settle the eggs and ensure even cooking.
- 6
After 4 seconds, remove the pan from the heat.
- 7
Tilt the pan to a 45° angle. Using the spatula, gently pull one side of the omelet over itself to fold it in half, creating a half-moon shape.
- 8
Place the tilted (folded) edge of the omelet directly onto the burner for 5 seconds to seal the fold and set the shape.
- 9
Before folding the other side, use the spatula to fold the remaining flat side of the omelet over the sealed half, creating a long, sealed shape (a seam) down the middle.
- 10
Next, pull the pan up quickly. When the pan reaches its highest point, flip the omelet by tossing it in the air and catching it, or assisting with the spatula, to complete the cooking and shaping. This is done to seal the bottom of the omelet.
- 11
Set the finished omelet on a bed of warm chicken rice on a plate.
- 12
Slice the omelet open down the middle to reveal the soft, scrambled eggs inside, and serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Perfect Egg Omelet with Chicken Rice
- 8 large eggs
- 4 cups chicken rice, warm, for serving
Instructions
- 1
Preheat a frying pan to 400°F. Crack the eggs into a bowl and whisk lightly until just combined, being careful not to over-whisk.
⏱️ 1 min•🌡️ 400 - 2
Pour the whisked eggs into the hot pan. Immediately scramble the eggs in the pan for about 4 seconds using a red silicone spatula.
⏱️ 1 min - 3
Using the spatula, scrape down the sides of the omelet towards the center of the pan.
⏱️ 1 min - 4
Repeat the scraping and spreading process five times to consolidate the egg mixture, forming a more cohesive omelet shape.
⏱️ 1 min - 5
Tap the pan hard on the hotplate or burner to settle the eggs and ensure even cooking.
- 6
After 4 seconds, remove the pan from the heat.
- 7
Tilt the pan to a 45° angle. Using the spatula, gently pull one side of the omelet over itself to fold it in half, creating a half-moon shape.
- 8
Place the tilted (folded) edge of the omelet directly onto the burner for 5 seconds to seal the fold and set the shape.
- 9
Before folding the other side, use the spatula to fold the remaining flat side of the omelet over the sealed half, creating a long, sealed shape (a seam) down the middle.
- 10
Next, pull the pan up quickly. When the pan reaches its highest point, flip the omelet by tossing it in the air and catching it, or assisting with the spatula, to complete the cooking and shaping. This is done to seal the bottom of the omelet.
- 11
Set the finished omelet on a bed of warm chicken rice on a plate.
- 12
Slice the omelet open down the middle to reveal the soft, scrambled eggs inside, and serve immediately.
⏱️ 1 min