Monday, March 21, 2011

Ground Pork Omelette


Weekend breakfasts are my favorite meals of the week because waking up to good food is like the realization of a great dream and because weekend mornings are when Jan can’t go anywhere else after waking up. It’s straight down to the kitchen for him.

This breakfast recipe is certainly one of Jan’s most basic ones but handling the eggs while in the pan is a lot harder than you think. I can never get away with a perfectly folded omelette. On second thought, I can never get away with cooking anything at all.

Ingredients:

3 eggs
225g pork
3 slices quick melt cheese
½ bell pepper, chopped
1 onion, sliced
4 garlic cloves, minced
¼ cup green onions, chopped
1 tbsp. soy sauce
2 tbsps. oyster sauce
Cut of butter
Pinch of salt
Cooking oil

Procedure:

1. Heat oil in a pan and sauté onions, garlic and bell pepper. Add ground pork and cook until meat changes color.

2. Add soy sauce and oyster sauce. Mix and cook for a minute more. Set aside.

3. Beat eggs and add a pinch of salt.

4. In a wide base non-stick pan, melt butter evenly over the pan’s surface. Pour in the eggs. As the sides of eggs begin to cook, lift the cooked edges or draw the edges of the eggs to the center so that the raw eggs fill in the pan. Tilt the pan in a rotating motion to even out the eggs. This should take less than a minute or so.

5. While the surface is still a bit moist, add the cooked ground pork and top with cheese slices. Fold one side of the omelette over the pork. Take off from heat and serve. Serves 1.

Wife’s Verdict:

I love plain cooked eggs but I admit, the eggs here noticeably took a backseat. I didn’t really mind though. The pork in oyster sauce and the melted cheese swept me off my feet. The sauce gave a slight hint of sweetness while the cheese added both a salty flavour and a smooth texture.

I must issue a warning to those who like their food bland. Filipinos in general are partial to slightly salty fare so you might want to reduce the soy sauce, cheese, oyster sauce and salt measurements on this egg recipe.

Jan’s Tip:

If you have a wide enough pan, the egg will cook even if you don’t move the edges to the center a lot.

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