An oyster omelette is a dish that can turn your average breakfast into something special. Whether you use fresh oysters as an omelet filling or open a jar of smoked oysters, these clams enrich the familiar taste with a rich palette of exquisite nuances in any quality.
It is necessary
-
- 6 fresh oysters
- 1, 5 tablespoons butter
- 1, 5 tablespoons flour
- 1.5 tablespoons of cream
- 4 chicken eggs
- ¼ cups of water
- Salt
- pepper
- 100 grams of smoked oysters
- 1/2 cup chopped champignons
- 1/2 cup chopped shallots
- 1/2 cup peeled and chopped tomatoes
- ¼ glasses of dry white wine
- 4 large chicken eggs
- 2 tablespoons butter
- ¼ cups of water
- Salt
- pepper
- lemon juice
- chopped fresh parsley
Instructions
Step 1
Fresh Oyster Omelet Free the shells of the oysters. Store the oyster juice, called liqueur, separately. Slice the oysters and set them aside. Melt the butter in a saucepan, carefully add the flour and fry it, stirring constantly until smooth. Whisk the oyster juice, cream, salt and pepper, in a thin stream, add to the pan, not forgetting to stir. Cook for about a minute, until the mixture is smooth and thick. Add the chopped oysters and simmer for about three minutes. Remove from heat and leave in a warm place.
Step 2
In a large bowl, whisk the eggs with water, salt and pepper until a fluffy mixture is formed.
Step 3
Melt the butter in a heavy-bottomed skillet. Pour the omelet mixture and cook over low heat, constantly lifting the edges of the omelet with a wide cooking spatula. When the omelet is done, place the oyster sauce on top of it, fold it in half and serve.
Step 4
Smoked Oyster Omelet Drain and chop the smoked oysters. Set aside.
Step 5
Fry the mushrooms and shallots in butter. Add wine and keep mixture over medium heat until evaporated. Add all the other ingredients to the onions and mushrooms except water, eggs, salt, pepper and one spoonful of butter. Simmer over low heat until the mixture is warm.
Step 6
Make an omelet. Before removing it from the pan, add the sauce and fold the omelette in half. Serve on a warmed plate.
