Omelette
Blond unbrowned omelet with mushrooms and herbs.jpg
Blond unbrowned omelette with mushrooms and herbs
Alternative namesOmelet, egg pancake
Place of originAncient Persia[1][2]
Serving temperatureHot
Main ingredientsEggs, butter or oil

In cuisine, an omelette (also spelled 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 fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.

History

Browned omelette with herbs
Browned omelette with herbs

The earliest omelettes are believed to have originated in ancient Persia.[1][2]: 65  According to Breakfast: A History, they were "nearly indistinguishable" from the Iranian dish kookoo sabzi.[2]

According to Alan Davidson,[1] the French word omelette (French: [ɔm.lɛt]) came into use during the mid-16th century, but the versions alumelle and alumete are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393.[3] Rabelais (Pantagruel, IV, 9) mentions an homelaicte d'oeufs,[4] 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).[5]

Alexandre Dumas discusses several variations of omelette in his Grand dictionnaire de cuisine. One is an omelette with fresh herbs (parsley, chives and tarragon), another is a variation with mushrooms that Dumas says may be adapted using green peas, asparagus, spinach, sorrel or varieties of truffles. The "kirsch omelette " (or rum omelette) is a sweet omelette made with sugar and liquor, either kirsh or rum. The omelette is rolled and sprinkled with powdered sugar. A hot poker is used to burn a design into the omelette and it is served with a sweet sauce made of liquor and apricot jam. Another sweet omelette, attributed to a royal cook of Prussia, is made with apples and brown sugar glaze. Of the Arabian omelette, Dumas writes "I have been concerned in this book to give the recipes of peoples who have no true cuisine. Here, for example, is a recipe the Bey's cook was good enough to give me." The omelette itself is made with an ostrich egg and served with a spicy tomato-pepper sauce.[6]

Variations by country

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 FoodData Central

China

France

India

Indonesia

Iran

Italy

Japan

Korea

In Korean cuisine, traditional omelettes are known as gyeran-mari (계란말이, "rolled-eggs") which is a type of savory banchan. Gyeran-mari is made with beaten eggs, mixed with finely diced vegetables, meats, and seafood. This side dish is often found in most Korean banquet (janchi) meals, as well as Korean fast food (bunsik) restaurants.

Mesoamerica

While the Spanish term tortilla and torta in Spain and the Philippines is applied to an omelette dish, in Mesoamerica it is a surrogate term for a flatbread made of wheat or corn. An omelette in Mesoamerica is commonly termed as tortilla de huevos, and more colloquially, omleta.[citation needed]

Philippines

In the Philippines, omelettes are known as torta, usually encountered with the enclitic -ng ("tortang") indicating it modifies the next word (the main ingredient); e.g. tortang hipon = torta ("omelette") + -ng and hipon ("shrimp"), meaning "shrimp omelette". There are many types of torta which are named based on their main ingredients. They include:

Pontic Greeks

Spain

Thailand

United Kingdom

An omelette Arnold Bennett incorporates smoked haddock, hard cheese (typically Cheddar), and cream.[28] It was created at the Savoy Grill in London for the writer Arnold Bennett, who was a frequent customer,[28] by the chef Jean Baptiste Virlogeux.[29] It remains a British classic; cooks from Marcus Wareing to Delia Smith and Gordon Ramsay have published their recipes for it.[30]

United States

Gallery

See also

References

  1. ^ a b c Davidson, Alan (August 21, 2014). The Oxford Companion to Food. OUP Oxford. p. 571. ISBN 9780191040726. Archived from the original on July 1, 2021. Retrieved November 18, 2020.
  2. ^ a b c Anderson, Heather Arndt (July 11, 2013). Breakfast: A History. AltaMira Press. p. 65. ISBN 9780759121652. Archived from the original on July 1, 2021. Retrieved November 18, 2020.
  3. ^ ""Omelette"". Archived from the original on March 5, 2014. Retrieved April 9, 2009.
  4. ^ "En pareille alliance, l'un appeloit une sienne, mon homelaicte. Elle le nommoit mon oeuf, et estoient alliés comme une homelaicte d'oeufs".
  5. ^ Three noted by Maguelonne Toussaint-Samat, (Anthea Bell, tr.) A History of Food, revised ed, 2009, p. 326; de Serres note "Le glossaire accadien" Archived July 19, 2011, at the Wayback Machine
  6. ^ Alexandre Dumas' Dictionary of Cuisine, 1873
  7. ^ "Egg Foo Yung". Archived from the original on September 6, 2015. Retrieved May 31, 2007.
  8. ^ a b c Ginette Mathiot (éd), La Cuisine pour tous, 1955, p.107 : "(...) laissez cuire à feu vif. L'omelette doit être dorée à l'extérieur, baveuse au centre."
  9. ^ a b c Terese Allen (1991). The Ovens of Brittany Cookbook. The Guest Cottage, Inc. pp. 79–. ISBN 978-0-942495-11-9. Archived from the original on July 1, 2021. Retrieved August 31, 2019.
  10. ^ "How to Perfect the French Omelet (Hint: There Will Be Butter)". Bon Appétit. March 27, 2017. Archived from the original on June 27, 2019. Retrieved June 27, 2019.
  11. ^ Julia Child, Bertholle, L., Beck, S., Mastering the Art of French Cooking (Vol. I), page 135, Knopf, 1961
  12. ^ Cloake, Felicity (June 4, 2019). "Bon appétit! How I rediscovered the joys of French cuisine". The Guardian. ISSN 0261-3077. Archived from the original on September 2, 2019. Retrieved October 2, 2019.
  13. ^ a b c d Wolfert, Paula (2009). Mediterranean clay pot cooking : traditional and modern recipes to savor and share. Hoboken, N.J.: John Wiley & Sons. pp. 280–281. ISBN 978-0-7645-7633-1. OCLC 298538015.
  14. ^ Schrambling, Regina (2007-07-11). "Ratatouille? Mais non! (pt. 1)". The Los Angeles Times. p. 52. Retrieved 2022-01-23.
  15. ^ Schrambling, Regina (11 July 2007). "Edible ticket to Provence. Crespeou Ratatouille part 2". Los Angeles Times. Retrieved 2022-01-23.
  16. ^ King, Niloufer Ichaporia (June 18, 2007). My Bombay Kitchen: Traditional and Modern Parsi Home Cooking. University of California Press. ISBN 9780520933378. Archived from the original on July 1, 2021. Retrieved November 18, 2020.
  17. ^ "آشنایی با روش تهیه نرگسی؛ غذای رژیمی". Hamshahri newspaper. 12 December 2011. Archived from the original on September 30, 2013. Retrieved September 19, 2013.
  18. ^ "SPINACH OMELETTE". Archived from the original on September 22, 2013. Retrieved September 19, 2013.
  19. ^ Itoh, Makiko (September 14, 2019). "Tenshinhan: A made-in-Japan omelette with Chinese influences". The Japan Times. Archived from the original on October 6, 2019. Retrieved October 6, 2019.
  20. ^ "CRISPY TORTANG ALAMANG OR HIPON RECIPE". October 4, 2021.
  21. ^ "Small Shrimps Fritters (Tortang Alamang)". March 19, 2019.
  22. ^ "Tortang Dulong Recipe". Panlasang Pinoy. Archived from the original on June 9, 2020. Retrieved June 9, 2020.
  23. ^ "15 Filipino Foods I Bet You Haven't Tried in the Philippines!". BecomingFilipino. 4 March 2015. Archived from the original on June 9, 2020. Retrieved June 9, 2020.
  24. ^ Merano, Manjo. "Tortang Giniling Recipe". Pansalang Pinoy. Pansalang Pinoy. Archived from the original on February 14, 2015. Retrieved February 12, 2015.
  25. ^ "Tortang Sardinas ( Sardines Omelette)". Pinoy Cooking Recipes. Retrieved 10 December 2021.
  26. ^ Thomai Kiziridou (2007). Pontian Delicacies (in Greek). Kyriakidis. p. 380. ISBN 978-960-343-648-5.
  27. ^ "Kai Yat Sai Talay (Thai Omelette With Seafood) Recipe". Food.com. March 4, 2008. Archived from the original on October 6, 2019. Retrieved October 6, 2019.
  28. ^ a b Ayto, John. "Arnold Bennett", The Diner's Dictionary, Oxford University Press, 2012. Retrieved 3 June 2020 (subscription required) Archived 3 June 2020 at the Wayback Machine
  29. ^ Rhodes, Gary. "Omelette Arnold Bennett" Archived 3 June 2020 at the Wayback Machine, New British Classics. Retrieved 3 June 2020
  30. ^ "Marcus Wareing's omelette Arnold Bennett" Archived 3 June 2020 at the Wayback Machine. Delicious; "Easy Omelette Arnold Bennett" Archived 9 November 2019 at the Wayback Machine, Delia Online; and "Savoy Grill Arnold Bennett Omelette Recipe" Archived 4 June 2020 at the Wayback Machine, Gordon Ramsay Restaurants. All retrieved 3 June 2020
  31. ^ Ayto, J. (2012). The Diner's Dictionary: Word Origins of Food and Drink. Oxford Quick reference collection. OUP Oxford. p. 115. ISBN 978-0-19-964024-9. Archived from the original on July 1, 2021. Retrieved October 6, 2019.
  32. ^ of, S.T.; Oseland, J. (2014). Saveur: The New Classics Cookbook: More Than 1,000 of the World's Best Recipes for Today's Kitchen. Weldon Owen. p. 124. ISBN 978-1-61628-735-1. Archived from the original on February 6, 2020. Retrieved October 6, 2019.
  33. ^ "Denver Omelette Scrambler". Archived from the original on July 16, 2011. Retrieved December 30, 2010.
  34. ^ Brewer, S.; Siple, M. (2011). Low-Cholesterol Cookbook For Dummies. Wiley. p. pt94. ISBN 978-1-119-99679-8. Archived from the original on July 1, 2021. Retrieved October 6, 2019.