Pulled Pork Omelette Recipe (Super Fluffy)
Pin RecipePull out that leftover pulled pork, gather up some eggs and a few other simple ingredients and get ready to create some delicious pulled pork omelets!
Servings: 1
Equipments:
- Electric handheld mixer
- 8-inches omelette pan
Ingredients:
- 3 pieces fresh eggs (large)
For the Meringue:
- 1 tablespoon oil (or butter)
- salt and pepper to taste
- 1 teaspoon sugar
Toppings
- ⅓ cup pulled pork (leftover)
Instructions:
Prep the Eggs
- Crack each of the eggs and separate the whites and the yolks into two different bowls.
- Season them up with a tad of salt and pepper, and then whisk the egg yolks until smooth. Set them over to the side.
- Pull out that whisk and start on the egg whites. Whisk using a handheld mixer until it bubbles then add 1 teaspoon of sugar. Now, whisk until it tripled in size and developed glossy, medium peaks.
Fold the egg white into the yolks
- Once those medium peaks have developed, fold your light egg whites into the yolks.
- Take a wide and very flexible spatula and cut straight down the center of your ingredients, ensuring that it goes all the way to the bottom of the bowl.
- Scrape on the bottom of your mixing bowl, pulling you. Then, pull up along the side and scoop that part of the mixture over the rest. That is folding, in its simplest terms.
Cook the omelette
- Heat the oil over low heat (do this while you're whisking the egg whites). Swirl the oil to coat the sides of the non-stick 8 inches pan.
- If using oil, wait until it completely coats the pan and becomes shiny. If using butter, wait until it starts foaming.
- Once the oil/butter is heated, pour the egg mixture immediately and cook to the lowest heat setting. Spread the surface to even out the eggs. Note: Whipped eggs can deflate easily, so you must cook them asap.
- Cover with a lid, and cook for about 4 minutes until the top of the omelet has set. No poking.
- Once the omelet is set, slowly lift one side of the omelet and drop a knob of butter underneath (this is optional).
- Arrange the pulled pork on top + the toppings (remember, too much of the toppings will make the egg base rips).
- Gently, fold it in half, move it back a bit to make some space. Flip it to the sides to help lock the runny fillings in. And you're done!
- Serve the eggs and garnish with your favorite toppings.
Notes:
How to fold ingredients?
I have found that certain steps aid in any recipe requiring folding. These are as follows (always follow these instructions, step-by-step).Step 1: add the light mixture to the heavy mixture
You must always add the lighter ingredient mixture to the heavy ingredient mixture.Start at the very center of the bowl
Take a wide and very flexible spatula and cut straight down the center of your ingredients, ensuring that it goes all the way to the bottom of the bowl. If you are working with a dense ingredient mixture, take a little of the lighter mixture and work it in a little to lessen the density and make it easier to work with. This will help in creating an airy mixture.Step 2: scraping the bottom
Scrape on the bottom of your mixing bowl, pulling it towards you. Then, pull up along the side and scoop that part of the mixture over the rest. That is folding, in its simplest terms.Step 3: rotate the bowl and repeat
Once the mixture is homogeneous and incorporated, the process is all done. Resist all temptation to stir up again. Pause and provide a little pat on the back for successfully folding in the kitchen.Nutrition Information:
Calories: 289kcal | Carbohydrates: 18g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 474mg | Potassium: 4mg | Sugar: 15g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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