19th Tee Omelette
| Cuisine Type |
Filipino |
| Meal Type |
Chicken and Other Poultry |
| Product |
Lea & Perrins Worcestershire Sauce |
| Preparation Time |
5 min |
| Cooking Time |
3 - 5 min |
| Serves |
1 - 2 |
Ingredients
| 3 whole | very fresh egg, large size |
| 1 pc | whole chorizo, sliced diagonally |
| 1⁄2 Tbsp | corn oil |
| 1⁄2 cake of | quesong puti, sliced in thin flat sheets |
| 3 - 4 pcs | basil leaves, torn or chiffonade |
| pinch | coarse salt |
| pinch | freshly ground pepper |
| 1 Tbsp | heaping of softened butter |
| 1 Tbsp | Lea & Perrins Worcestershire Sauce |
Procedures
Procedure
- In a hot corn oil, pan-fry the chorizo slices.
- The pimenton oils from chorizo will blend with the corn oil and make it orange-y in color.
- Remove from heat and separate chorizo slices.
- Reserve the oils. In a glass bowl slightly beat the eggs with a wir whisk. Season with salt, pepper, and Lea & Perrins Worcestershire Sauce.
- Pour the "chorizo oils" and stir gently until blended.
- The stirred eggs might cook a might cook a bit if the oils are still hor.
- It's alright in a hot teflon / omelet skillet melt the butter and heat until bubbly then pour the egg mixture evenly and let stand for 1 minute, then lower heat gradually to prevent the omelette from burning at the bottom.
- Lay out the chrizo slices, quesong puti slices, and basil leaves on the omelette like you would do in bibinka.
- Turn over one side of omelette to the other side.
- Serve right away.
Tip
The secret to good omelette is very clean and dry teflon and the control of heat from high heat at the start to medium-low when when finishing. Of course, the freshest eggs are the best.
