First: there are lots of different kinds of rice omelets, and lots of different ways of making them. There are rolled, folded, blocked, tornado, etc. I’m talking about something that has been popping up in my feeds lately. It’s like a classic French omelet that folds into a loose torpedo, that you seal, flip, then rest on a bed of torpedo shaped rice, and cut, and it flops open.
This is more than a 50% “eat with your eyes” thing; it’s going to taste like eggs and rice. The challenge is making a perfect presentation.
Things happen fast with these. There’s a lot going on, and eggs don’t stop and wait for pictures. It’s heat management more than anything; get the timing of the heat application right, and the eggs behave the way you want them to and the other steps are doable (I would have written “easy”, but they still take skill).
Here is my first one. There will be more. My guess is that I’ll get this right on maybe the 4th or 5th one.
And here it is dressed with salt, pepper, and Texas Dave’s Fiery Pepper Powder.
This is more than a 50% “eat with your eyes” thing; it’s going to taste like eggs and rice. The challenge is making a perfect presentation.
Things happen fast with these. There’s a lot going on, and eggs don’t stop and wait for pictures. It’s heat management more than anything; get the timing of the heat application right, and the eggs behave the way you want them to and the other steps are doable (I would have written “easy”, but they still take skill).
Here is my first one. There will be more. My guess is that I’ll get this right on maybe the 4th or 5th one.
And here it is dressed with salt, pepper, and Texas Dave’s Fiery Pepper Powder.
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