Omelette

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Omelette
FoodOmelete.jpg
Plain omelette with garnish
Alternative namesOmelet
TypeMeal
CourseBreakfast, brunch
Place of originAncient Iran
Serving temperatureHot
Main ingredientsEggs, butter or oil
Food energy
(per 100 g serving)
154 kcal (645 kJ)
Nutritional value
(per 100 g serving)
Protein11 g
Fat12 g
Carbohydrate0.6 g

In cuisine, an omelette or omelet is a dish made from beaten eggs fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, mushrooms, meat (often ham or bacon), or some combination of the above. Whole eggs or egg whites are beaten, sometimes with a small amount of milk, cream, or water.

History[edit]

The fluffy omelette is a refined version of an ancient food. According to Alan Davidson,[1] the French word omelette came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 5) in 1393.[2] Rabelais (Pantagruel, IV, 9) mentions an homelaicte d'oeufs,[3] Olivier de Serres an amelette, François Pierre La Varenne's Le cuisinier françois (1651) has aumelette, and the modern omelette appears in Cuisine bourgeoise (1784).[4] The earliest omelets are believed to have originated in ancient Persia.[5][6] The ancient Romans also combined eggs with dairy products to create savory and sweet dishes and even other countries also have their own ways of making tortillas in medieval times.[citation needed]

According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper, and thought it was a culinary delight. He then ordered the townspeople to gather all the eggs in the village and to prepare a huge omelette for his army the next day.[7]

Records[edit]

On March 19, 1994, the largest omelette (128.5 m2, 1,383 sq ft) in the world at the time was made with 160,000 eggs in Yokohama, Japan,[8] but was subsequently overtaken by another, weighing 2,950 kilograms (6,500 lb), made by the Canadian Lung Association at the Brockville Memorial Centre in Brockville, Ontario, Canada, on May 11, 2002.[9] In turn, that record was surpassed on August 11, 2012, by an omelette cooked by the Ferreira do Zêzere City Council in Santarém, Portugal. This record-breaking omelette weighed 6,466 kg (14,255 lb), and required 145,000 eggs and a 10.3-metre (34 ft) diameter pan.[10]

Gallery[edit]

Variations by country[edit]

Omelette, plain
Nutritional value per 100 g (3.5 oz)
Energy657 kJ (157 kcal)
0.7 g
12 g
10.6 g
VitaminsQuantity %DV
Vitamin A equiv.
22%
172 μg
Thiamine (B1)
9%
0.1 mg
Riboflavin (B2)
33%
0.4 mg
Niacin (B3)
1%
0.1 mg
Pantothenic acid (B5)
24%
1.2 mg
Vitamin B6
8%
0.1 mg
Folate (B9)
10%
39 μg
Vitamin B12
46%
1.1 μg
Choline
43%
212 mg
Vitamin D
5%
29 IU
Vitamin E
8%
1.2 mg
Vitamin K
4%
4.5 μg
MineralsQuantity %DV
Calcium
5%
47 mg
Iron
12%
1.5 mg
Magnesium
3%
10 mg
Phosphorus
23%
162 mg
Potassium
2%
114 mg
Selenium
38%
26.7 μg
Sodium
11%
161 mg
Zinc
9%
0.9 mg
Other constituentsQuantity
Water75.9 g
Cholesterol356 mg

Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

China[edit]

France[edit]

  • The French omelette is smooth omelette cooked slowly over medium-low to medium heat, stirring vigorously to prevent curds and sticking.[12] Good with just salt and pepper, this omelette is often flavored with tomato and finely chopped herbs (often fines herbes[13] or tarragon, chervil, parsley and chives) or chopped onions.

Iran[edit]

Italy[edit]

  • 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.

Japan[edit]

  • In Japan, tamagoyaki is a traditional omelette in which eggs are beaten with mirin, soy sauce, bonito flakes, sugar and water, and cooked in a special rectangular frying pan. The omelette is cooked by frying a thin layer of egg mixture and then rolling it up quickly with a pair of chopsticks to form a sausage shape in one end of the pan. Another thin layer of egg is then added to the bottom of the pan and is again rolled, with the original rolled, cooked egg at the centre, over to the other end of the pan. This is repeated until all the egg has been used up, resulting in a dense cylindrical omelette containing many thin layers. This is then squeezed into a rectangular or circular cross-section using a sushi mat, and sliced into segments for serving. Omelette (pronounced omuretsu) can mean a Western omelette. Omurice (from the English words "omelette" and "rice") is an omelette filled with rice and usually served with a large amount of tomato ketchup. Omu-soba is an omelette with yakisoba as its filling.

Philippines[edit]

In the Philippines, omelettes are usually known as torta, they include:

Spain[edit]

Thailand[edit]

  • In Thai cuisine, a traditional omelette is called khai chiao ไข่เจียว (khai meaning "egg", and chiao meaning oil-fried), in which the beaten egg mixture and a small quantity of fish sauce is deep fried in a wok filled with 1-2 cups of vegetable oil and served over steamed rice. The dish is usually served with Sriracha sauce and cilantro. A variation on this dish is khai chiao songkhrueang, where the plain egg omelette is served together with a stir-fry of meat and vegetables. Yet another type of Thai omelette is khai yat sai, literally "eggs filled with stuffing".[21]

United States[edit]

See also[edit]

References[edit]

  1. ^ Alan Davidson, Oxford Companion to Food (Oxford University Press) 1999 (pp. 550, 553)
  2. ^ "Omelette"
  3. ^ "En pareille alliance, l'un appeloit une sienne, mon homelaicte. Elle le nommoit mon oeuf, et estoient alliés comme une homelaicte d'oeufs".
  4. ^ Three noted by Maguelonne Toussaint-Samat, (Anthea Bell, tr.) A History of Food, revised ed, 2009, p. 326; de Serres note "Le glossaire accadien"
  5. ^ Davidson, Alan (2014-08-21). The Oxford Companion to Food. OUP Oxford. p. 571. ISBN 9780191040726.
  6. ^ Anderson, Heather Arndt (2013-07-11). Breakfast: A History. AltaMira Press. p. 65. ISBN 9780759121652.
  7. ^ "Napoleon and the Omelette". Eggy Guru. Retrieved 2019-02-22.
  8. ^ Guinness Book of World Records 2001. ISBN 0-85112-102-0.
  9. ^ "Largest Omelette". Guinness World Records. Retrieved 2007-06-15.
  10. ^ "Largest Omelette". Guinness World Records. Retrieved 2014-07-16.
  11. ^ Egg Foo Yung
  12. ^ "How to Perfect the French Omelet (Hint: There Will Be Butter)". Bon Appétit. March 27, 2017. Retrieved 2019-06-27.
  13. ^ Julia Child, Bertholle, L., Beck, S., Mastering the Art of French Cooking (Vol. I), page 135, Knopf, 1961
  14. ^ "آشنایی با روش تهیه نرگسی؛ غذای رژیمی". Hamshahri newspaper. Retrieved 19 September 2013.
  15. ^ "SPINACH OMELETTE". Retrieved 19 September 2013.
  16. ^ "Parsi Pora, Omelette Parsi Food Style". www.nilouferskitchen.com. Retrieved 2018-04-28.
  17. ^ King, Niloufer Ichaporia (2007-06-18). My Bombay Kitchen: Traditional and Modern Parsi Home Cooking. University of California Press. ISBN 9780520933378.
  18. ^ Merano, Manjo. "Tortang Giniling Recipe". Pansalang Pinoy. Pansalang Pinoy. Retrieved 12 February 2015.
  19. ^ "Tortang Kalabasa with Malunggay". Mama's Guide Recipes. Retrieved 10 July 2019.
  20. ^ "Tortang Talong Recipe". Pilipinas Recipes. Pilipinas Recipes. Retrieved 27 October 2018.
  21. ^ Kai Yat Sai Talay
  22. ^ Denver Omelette Scrambler