How can I make omelettes look better?
I'm working on a sort of high protein+carbohydrate omelette that I can prepare in batch, dump into containers, and take with me when I'm on the go.
I've devised a sweet potato + egg recipe that goes something like this:
- Boil sweet potatoes
- Peel sweet potatoes
- Put sweet potatoes in blender with eggs
- Blend
- Dump into pan, cook while stirring
So far so good. Here's the problem: The sweet potatoes and eggs both turn brown, giving the end result an unappealing look.
Is there a way to alter the recipe so that it is aesthetically more pleasing?
Best Answer
It sounds like this is more like scrambled eggs instead of an omelet. It does sound tasty, but I can understand your issue with the coloration.
If you're using orange sweet potatoes, that is likely the biggest cause of the coloration issues. Eggs themselves usually stay yellow when cooked, though they may turn brown if cooked and then left to cool and wait around for a while. (I don't normally do that, so I can't really say.) I have a couple possible solutions:
1) As Catija suggests, you can try using white sweet potatoes. They have a similar flavor, though a somewhat different nutritional profile. Still very good for you.
2) Try shredding the potatoes instead of blending them with the eggs. This is probably the solution I would try first. Shredding will avoid mixing the colors to the extent that blending does, and still allows the potato to spread throughout the omelet/scramble. If you do this, I would shred the potato first (peel if you want, though the peel has a lot of nutrients in it), cook the shreds (options: baking, sauteing in a little oil or butter, or microwaving - you can try boiling, but it would be more like parboiling as the shreds would only need a minute or two in the water to cook). Then you can just stir the shreds in with the eggs (no blending) and cook.
3) Slice the potatoes, cook (can cook in the same manner as the shreds, though times will obviously differ), cook the eggs like you would a traditional omelet and layer the egg with the potatoes in your dish.
Here are a couple resources discussing the different type of sweet potatoes available so you can figure out what would work best for your purpose:
http://www.thekitchn.com/whats-the-difference-between-yams-and-sweet-potatoes-word-of-mouth-211176
Paleo/Primal site (I'm not Paleo, but the site has good images of the different types of sweet potatoes): http://www.marksdailyapple.com/difference-yams-sweet-potatoes/
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How can I make my omelette better?
The most popular fillings include grated cheese, saut\xe9ed mushrooms, diced saut\xe9ed onions, chopped cooked bacon, and diced ham. Add any variety of fresh, chopped herbs to your omelet. Try other fillings like avocado, spinach, tomato, or potatoes. Omelets are excellent ways to use up extra feta and goat cheeses, too.How do restaurants get omelets so fluffy?
It's pretty obvious when you think about it: It's pancake batter. That's right, the restaurant known for their short stacks adds pancake batter to their eggs before they're cooked up into omelets, and that's what gives them their flawlessly full texture.What seasoning is good for omelettes?
Hard-boiled: Sprinkling your hard-boiled eggs with some good old salt and pepper is a classic way to enjoy this egg dish. Or, liven up your hard-boiled eggs with the flavors of garlic, chili powder, or smoked paprika. Omelet: Omelets were made to be smothered in delicious spreads like pesto, salsa, or roasted garlic.What is the secret to a well cooked omelette?
Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt.The Perfect Homemade Omelet (3 Ways)
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Answer 2
Your problem is trying to put the sweet potatoes through the belnder.
Instead, follow the preparation for the spanish Tortilla de Patatas, or a slight shortcut, and avoid flipping it by cooking it like a fritata:
- Cook the potatoes in slices, (frying is typical, but you can also roast them).
- While the potatoes are frying, mix up the eggs & pre-heat the broiler of your oven.
- Put the hot potatoes in with the eggs and a healthy pinch of salt.
- Pour the mixture into a hot broiler-safe pan (with a little bit of oil in it)
- Spread the potatoes so they're not sticking out too much.
- Once the bottom is set, place it under the broiler to cook through and brown the top.
Once it's cooked, you can let it cool, and slice into wedges of an appropriate portion size, wrap them up, and store in the fridge for a couple of days.
Answer 3
How about blending the potatoes with only half of the eggs? If you are maxing a scramble you can pour one in first, wait for it to coagulate a little, and then add the rest. If you are making an omelette you pour the eggs sans potato first, wait for it to harden, and then pour the sweet potato eggs on top.
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