How to make bacon and egg omelette.
How to make Bacon Is thick omelet with bacon delicious? Actually, making a bacon and thick omelet is not complicated; just follow the steps below recipe Prepare the ingredients and tools needed for the bacon and thick omelet, then proceed step by step. You will definitely be able to master the technique of making this tasty dish.
Bacon and Thick Omelet Ingredients Introduction
Main Ingredients:
Eggs (4) Onion ( ) Bacon (3 slices)
Auxiliary Ingredients:
Corn Millet Oil (a little) Salt ( )Sugar ( )( )Black Pepper ( ) Water (a little) 20 Steps for Making Bacon and Thick Omelet:
The method for making bacon and egg omelette:
This thick omelet uses Xi Wang corn germ oil to create a fresh taste. This oil is made from freshly harvested corn germ without any additives, rich in plant sterols and vitamin E, with 1.15 times the content of ordinary corn oil. It also contains linoleic acid, which is an essential substance that our bodies cannot synthesize, helping to lower cholesterol, blood pressure, soften blood vessels, prevent and improve arterial hardening.This oil makes the thick omelet less greasy compared to other oils. In addition to the rich egg aroma of the omelet, it has a subtle fragrance that gives it a fresh taste, making you feel like the omelet is even more delicious. 2. Bacon, onion, eggs. There are no special requirements for the ingredients in the thick omelet; add them according to your preference.
Using egg liquid alone also has a good texture.3. Cut bacon and onions into small pieces.4. Beat the eggs and add four tablespoons of water.
Add two tablespoons of water for each egg, in principle.
This makes the omelet fluffy and tender. If you haveBrothyou can add it.5. Pour the chopped onions and bacon into the egg mixture. 6. Add an appropriate amount of salt, sugar, and black pepper.
7. Mix well to make the batter and set aside.
Heat a non-stick pan, brush with a little corn germ oil.
9. Pour a large spoonful of the batter into the pan and shake it so that the batter covers the surface evenly.
8.10. Cook over low heat until the omelet is half-cooked. 11. Fold the edges of the omelet, rolling it slowly.
12. Continue to roll until you can transfer it to the edge of the pan.
13. Pour another spoonful of batter over the partially cooked omelet and spread it evenly.
14. Cook this layer over low heat until half-cooked, then roll the omelet back again towards the pan edge.
15. Repeat until all the batter is used up.
After cooking, you can briefly cook the thick omelet further to ensure it's fully cooked and slightly shape it.
16. Transfer to a plate when cooled; cut into pieces for serving.
17. Cut into small pieces and share them. The bacon and thick omelet are rich in egg aroma, crispy bacon, with the subtle fragrance of corn oil, making you lose your appetite.
Tips:
1. Controlling heat is very important; use medium or low heat throughout. Proper heat control is key to a fluffy and tasty omelet.
2. The number of times to brush with oil depends on personal preference and the pan used.
1If you don't want too much oil and have good non-stick performance, brushing can be skipped.
3. Try not to whip air into the egg mixture; air bubbles in the batter may cause the omelet skin to rise during cooking. You can prick them with a fork if necessary.
4. The omelette should be folded when it is half-cooked and still soft enough to fold.5. This recipe yields approximately six layers. The thinner the omelet, the more layers you will have in the final dish. Depending on personal preference, I made two layers with two thicknesses of omelet.
3. Try not to whip the egg liquid to introduce air bubbles; if any bubbles do form, they will expand during cooking causing the pancake to bulge. Use a fork to pierce them.
4.The pancake should be folded and rolled when the egg liquid is still half-set.
5. This amount can be divided into about 6 sessions for cooking. The thinner the pancake, the more layers in the final thick omelette. It depends on personal preference; I cooked it twice to make two with three layers. It's up to individual preference, but I fried it twice and made two pieces with three layers each.
