Best Runny Omelet Recipes
RUNNY OMELET
I love combining ingredients, especially for breakfast, but I just don't like making omelets. For me, the great part of eggs is the separate flavor of the runny yolks. This recipe is very easy to modify to your personal tastes, but the most important thing to keep in mind with your additional ingredients is that they will heat up within about three to four minutes. That means that rough veggies need to be pre-cooked, as should your bacon or other meats. All additives should be at room temperature. Here's how I had it this morning:
Provided by Lilith70
Categories Breakfast
Time 9m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Heat a small skillet (non-stick is fine) over medium-LOW heat, and melt the butter. (It should not pop or crackle very much at all.).
- Crack your eggs into a separate bowl so as to avoid adding calcium to your dish (shells), and then pour them into the skillet.
- Sprinkle your salt and pepper over the top.
- Distribute your additives (tomatoes and cheese in this case) over the whites, doing your best to avoid the yolks. If you get some on there, it's not that big of a deal, but it could breach the yolk.
- Cover with a pan lid for three minutes for two eggs, four and a half minutes for three eggs. This will "baste" the eggs. You'll know they're done when the outside of the yolks turn pink.
- Simply slip the finished eggs onto a plate or into a large soup bowl, and you have a great egg breakfast without crispy edges or dry corners! Serve with toast, biscuits, or whatever other sopping device you prefer.
Nutrition Facts : Calories 642.7, Fat 51.7, SaturatedFat 29.6, Cholesterol 552, Sodium 909.2, Carbohydrate 4.5, Fiber 0.7, Sugar 3.7, Protein 39.8
OMELET WITH A RUNNY YOLK
With this dish you get the best of both worlds -- the flavors of a hearty omelet, plus the delicious runny yolk of a fried egg.
Provided by Food Network Kitchen
Time 20m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Melt the butter in a small nonstick skillet over medium heat. Add the ham and bell pepper and cook, stirring occasionally, until the ham is slightly browned and the pepper is softened, 3 to 4 minutes.
- Meanwhile, whisk together 2 of the eggs and some salt and pepper in a medium bowl. Stir in the Cheddar.
- Push the ham and peppers to the outside of the skillet, creating a ring. Pour the whisked egg mixture into the middle of the ring and let cook until mostly set, 1 to 2 minutes. Crack the third egg into the middle of the skillet on top of the omelet. Cover and cook until the egg around the edges is set but the yolk in the middle is still runny, about 4 minutes. Slide out of the skillet onto a plate and serve immediately, sprinkled with chives.
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