Fried Oyster Omelette Singapore Hawker Food
Fried Oyster Omelette is one of the most delicious omelette dish you can find in Asia. Each Asian country has their own style of fried oyster omelette
The boss of this stall in Singapore frys it with a thin gooey layer of batter with crispy edges, the way many locals love
興隆Fried Carrot Cake, Fried Oyster
51 Upper Bukit Timah Road
#02-158
Singapore 588215
The Hangtown Fry - Mark Bittman | The New York Times
NYTimes.com - Mark Bittman, a k a The Minimalist, makes scrambled eggs with bacon and oysters.
Subscribe to the Times Video newsletter for free and get a handpicked selection of the best videos from The New York Times every week:
Subscribe on YouTube:
Watch more videos at:
---------------------------------------------------------------
Want more from The New York Times?
Twitter:
Facebook:
Google+:
Whether it's reporting on conflicts abroad and political divisions at home, or covering the latest style trends and scientific developments, New York Times video journalists provide a revealing and unforgettable view of the world. It's all the news that's fit to watch. On YouTube.
The Hangtown Fry - Mark Bittman
how to cook quick and simple easy half boiled omelette by Latha Channel
how to cook quick and simple easy off boiled omelette by Latha Channel
simple spicy omelette cooking in 1 minute | Indian omelette recipe type 01
An Indian omelette is a version of the omelette found in Indian cuisine. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region.[citation needed]
Grated cheese is put over the omelette. The filling inside the omelette can be eggs, shrimp, and/or chicken flavoured with curry.[1]
The omelette commonly includes finely chopped green chili peppers and onions (or shallots), finely chopped fresh green coriander, salt, and zeera (cumin). Variations include grated coconut, ground black pepper, curry leaves, and finely chopped tomatoes.[2] Grated cheese may also be added. The egg mixture is whisked until fluffy and then cooked on a skillet. Usually the skillet is not warmed much before the mixture is poured in and it does not immediately solidify. The stove is usually turned on right before the egg is poured in.
George Frederick Scotson-Clark, the author of Eating Without Fears, described it as an excellent late supper dish.
In cuisine, an omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan. It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water, the idea being to have bubbles of water vapour trapped within the rapidly cooked egg.
Nargesi or Spinach Omelette, an Iranian dish, is made with fried onions and spinach, and is spiced with salt, garlic, and pepper.[9][10]
Khagineh, an Iranian omelette is made of egg beaten with sugar. In Iran, beaten eggs are quickly cooked with butter or oil in a frying pan.
Baghala ghatogh, an Iranian dish made with Baghalas (Rashtian fava beans), dill, Eggs and spices.[11]
A Chinese omelette can be egg foo yung[12] or an oyster omelette.
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.[13]
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.
The French omelette is smoothly and briskly cooked in an extremely hot pan specially made for the purpose. The technique relies on clarified butter (to ensure a high smoke point) in relatively great ratio to the eggs (prevents sticking and cooks the eggs more quickly). Good with just salt and pepper, this omelette is often flavored with tomato and finely chopped herbs (often fines herbes[14] or tarragon, chervil, parsley and chives) or chopped onions. They can be rolled out in a trifold design or just simply slid out of the pan directly into a plate and, when made correctly, have little to no colour to them.[citation needed] In France, omelettes are often made With cheese (This translates to Omelette au fromage in French).
A Greek omeleta consists of pan-fried or sautéed vegetables, pastas, or leftovers over which beaten eggs are poured to act as a binder. It is then cooked with a plate over the top, flipped onto the plate, and slid back in to cook the other side. Unlike many of the other omelette styles, the Greek omeleta is more often used to showcase leftovers or fresh ingredients rather than to emphasise the eggs.[15]
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.
Indian omelette
An Indian omelette, often called a Masala omelette, is usually made with the addition of spices, which vary by region. Those most commonly used are finely chopped green chilies, chopped onions, coriander leaf or powder, cumin and a pinch of turmeric, all of which are added to the egg before it is whisked. An exception to this is the tomato omelette, which doesn't contain egg, but is called an omelette simply because of its resemblance to an omelette.[citation needed]
Hangtown Fry with Wild Salmon Bacon
More information about Chef Becky here:
To buy her book Good Fish:
To buy her book Shroom:
Directed and Edited by Caleb Young (C. Young Creative)
How to make an spicy Hashbrown & Hangtown Fry Omelette
My version of an Hangtown fry omelette with Hash browns w a little spice too it .
#chefmarcob #hoodchefmarco
Hope you enjoyed the music The Video (off of my phone btw I will be investing in an camera . Thanks for the support ‼️ Be sure to subscribe if you haven’t and click the notification bell open to all criticism.
Fmoig: Marco_eoc
Song :
simple spicy omelette cooking in 1 minute | Indian omelette recipe type 01
simple spicy omelette cooking in 1 minute | Indian omelette recipe type 01
An Indian omelette is a version of the omelette found in Indian cuisine. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region.[citation needed]
Grated cheese is put over the omelette. The filling inside the omelette can be eggs, shrimp, and/or chicken flavoured with curry.[1]
The omelette commonly includes finely chopped green chili peppers and onions (or shallots), finely chopped fresh green coriander, salt, and zeera (cumin). Variations include grated coconut, ground black pepper, curry leaves, and finely chopped tomatoes.[2] Grated cheese may also be added. The egg mixture is whisked until fluffy and then cooked on a skillet. Usually the skillet is not warmed much before the mixture is poured in and it does not immediately solidify. The stove is usually turned on right before the egg is poured in.
George Frederick Scotson-Clark, the author of Eating Without Fears, described it as an excellent late supper dish.
In cuisine, an omelette or omelet is a dish made from beaten eggs quickly cooked with butter or oil in a frying pan. It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, meat (often ham), or some combination of the above. To obtain a fluffy texture, whole eggs or sometimes only egg whites are beaten with a small amount of milk or cream, or even water, the idea being to have bubbles of water vapour trapped within the rapidly cooked egg.
Nargesi or Spinach Omelette, an Iranian dish, is made with fried onions and spinach, and is spiced with salt, garlic, and pepper.[9][10]
Khagineh, an Iranian omelette is made of egg beaten with sugar. In Iran, beaten eggs are quickly cooked with butter or oil in a frying pan.
Baghala ghatogh, an Iranian dish made with Baghalas (Rashtian fava beans), dill, Eggs and spices.[11]
A Chinese omelette can be egg foo yung[12] or an oyster omelette.
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.[13]
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.
The French omelette is smoothly and briskly cooked in an extremely hot pan specially made for the purpose. The technique relies on clarified butter (to ensure a high smoke point) in relatively great ratio to the eggs (prevents sticking and cooks the eggs more quickly). Good with just salt and pepper, this omelette is often flavored with tomato and finely chopped herbs (often fines herbes[14] or tarragon, chervil, parsley and chives) or chopped onions. They can be rolled out in a trifold design or just simply slid out of the pan directly into a plate and, when made correctly, have little to no colour to them.[citation needed] In France, omelettes are often made With cheese (This translates to Omelette au fromage in French).
A Greek omeleta consists of pan-fried or sautéed vegetables, pastas, or leftovers over which beaten eggs are poured to act as a binder. It is then cooked with a plate over the top, flipped onto the plate, and slid back in to cook the other side. Unlike many of the other omelette styles, the Greek omeleta is more often used to showcase leftovers or fresh ingredients rather than to emphasise the eggs.[15]
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.
Indian omelette
An Indian omelette, often called a Masala omelette, is usually made with the addition of spices, which vary by region. Those most commonly used are finely chopped green chilies, chopped onions, coriander leaf or powder, cumin and a pinch of turmeric, all of which are added to the egg before it is whisked. An exception to this is the tomato omelette, which doesn't contain egg, but is called an omelette simply because of its resemblance to an omelette.[citation needed]