Omelette

 ( World Cuisine ) 

According to Alan Davidson, the French word omelette () 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. Rabelais ( Gargantua and Pantagruel, IV, 9) mentions an homelaicte d'oeufs,"En pareille alliance, l'un appeloit une sienne, mon homelaicte. Elle le nommoit mon oeuf, et estoient alliés comme une homelaicte d'oeufs". 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).Three noted by Maguelonne Toussaint-Samat, (Anthea Bell, tr.) A History of Food , revised ed, 2009, p. 326; de Serres note "Le glossaire accadien"

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 kirsch 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 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.Alexandre Dumas' Dictionary of Cuisine, 1873

• Egg foo young, a Cantonese omelette made with beaten eggs and usually ham.
• An oyster omelette, a dish of Fujian cuisine and Teochew cuisine origin made with oysters, starch and egg batter

• Depending on sources, a standard omelette is cooked in butter on medium (or sometimes high) heat, is supposed to be golden brown or "unbrowned or very lightly browned" on the outside and soft in the insideGinette 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." (though variations are possible according to preferences
  Terese Allen (1991). 9780942495119, The Guest Cottage, Inc.. . ISBN 9780942495119
  ); according to some American cookbooks reflecting high-end restaurant practices, a "French Omelette" should be unbrowned, cooked slowly over medium-low to medium heat, with initial stirring to prevent curds and sticking. Seasoned with just salt and pepper, this omelette is often flavored with finely chopped herbs (often fines herbesJulia Child, Bertholle, L., Beck, S., Mastering the Art of French Cooking (Vol. I), page 135, Knopf, 1961 or tarragon, chervil, parsley and chives) or chopped .
• The omelette de la mère Poulard, a Norman specialty first developed in Mont-Saint-Michel, has been called the most famous omelette in the world. It is served without fillings but often served with heavy garnishes.
• The Provençal omelette is more similar to a frittata than to a traditional rolled or folded French omelette.
  Paula Wolfert (2025). 9780764576331, John Wiley & Sons. ISBN 9780764576331
  The eggs are cooked like a traditional French omelette until the time any fillings are added; instead of adding fillings in a strip or on half the omelette, they are scattered over the entire surface of the omelette, and then the entire omelette is flipped and slipped back into the pan to cook what had been the top and is now the bottom. A tourne omelette or vire omelette, a concave platter similar to a cake plate, is often used as an aid and can be used to serve the finished omelette. According to Bernard Duplessy the tourne omelette dates to "several centuries before Christ".
• Crespéou, another Provençal dish (also called gateau d'omelettes or omelettes en sandwich), is made by stacking open-faced omelettes.

• In Parsi cuisine, pora is an omelette made from eggs, onion, tomato, green chillies, and coriander leaves.
  Niloufer Ichaporia King (2007). 9780520933378, University of California Press. . ISBN 9780520933378
  It is usually served for breakfast with Indian/Irani tea and bread.
• In India, eggs are beaten with onions and poured directly on a hot pan with salt and pepper. These omelettes are consumed frequently in many Indian households.
• Bread Omlette, a widespread indian snack made with bread and egg is famous across India.
• In South Indian hotels, omlette is mixed with the mutton gravy ( salna) in a semi-cooked manner and many omlette variants like Kalakki, Plain Omlette, Karandi Omlette, Podi Omlette are widespread found in Tamilnadu.

• In Betawi cuisine, kerak telor is a traditional spicy omelette that made from glutinous rice cooked with egg and served with serundeng (fried shredded coconut), fried shallots and dried shrimp as topping.
• Fuyunghai or puyonghai is a Chinese Indonesian omelette, usually made from the mixture of vegetables such as carrots, bean sprouts, and cabbages, mixed with meats such as crab, shrimp, or minced chicken.

• Iranian omelette is an omelette differing from its European counterpart in that it contains tomatoes, tomato paste and frequently other ingredients such as fried onions.
• Kuku is an omelette frequently containing large proportions of other ingredients, including herbs, folded in.
• Nargesi or spinach omelette is an Iranian dish, made with fried onions and spinach, and is spiced with salt, garlic, and pepper.

• A frittata is an open-faced Italian cuisine omelette-like dish that can contain cheese, vegetables, or even leftover pasta. Frittatas are cooked slowly. Except for the cooking oil, all ingredients are fully mixed with the eggs before cooking starts.

• In Japan, tamagoyaki is a traditional omelette in which eggs are beaten with mirin, soy sauce, bonito flakes, sugar and water, and cooked in a Makiyakinabe.
• Omurice (from the French word "omelette" and English word "rice") is an omelette filled with fried rice and usually served with a large amount of tomato ketchup. Omu-soba is an omelette with yakisoba as its filling. There are several styles of this dish, including omelette cooked and filled with fried rice, a soft-cooked omelette served over the fried rice that is then sliced open, and a "tornado" style omelette over the rice.
• Tenshindon is a Japanese cuisine-Chinese cuisine specialty, consisting of a crab meat omelette on rice.

• Tortang alamang or tortang hipon – an omelette with krill or small shrimp. Also known as shrimp fritters, although this term usually refers to okoy, a fritter made with shrimp and various vegetables (as well as other variations without shrimp).
• Tortang carne norte – an omelette made from corned beef mixed with eggs. A common cheap breakfast dish.
• Tortang dulong or maranay – an omelette, usually crispy, made with tiny fish from the family Salangidae known as dulong in Tagalog language and ipon, libgao, or maranay in Visayan. It is sometimes called okoy, though traditional okoy is not an omelette, but rather a type of fritter made with glutinous rice.
• Tortang giniling or tortang picadillo – an omelette with ground meat (usually beef or pork) and sautéed vegetables.
• Tortang gulay – an omelette with peppers, mushrooms, onion, and garlic.
• Tortang kalabasa – an omelette made with finely julienned calabaza, eggs, flour, and salt.
• Tortang kamote – an omelette made with mashed sweet potato, eggs, flour, and salt.
• Tortang sardinas – an omelette made with shredded canned smoked sardines ( tinapa)
• Tortang talong – an eggplant omelet with whole grilled eggplants. Versions stuffed with ground meat ( giniling) and vegetables are called relyenong talong.

• Foustoron is an omelette made by the Pontic Greeks.
  (2025). 9789603436485, Kyriakidis. ISBN 9789603436485
  Foustoron is made with eggs fried in butter or oil; the omelette can be served plain or seasoned. Some modern varieties include yogurt and cheese. The recipe varied widely by region: some recipes included onion and dried red peppers, while others did not.

• The Spanish cuisine tortilla de patatas, or tortilla española in other Spanish-speaking countries, is a traditional and very popular thick omelette containing sliced sautéed in cooking oil. It often includes sliced onions ( tortilla de patata con cebolla) and less commonly other additional fillings, such as cheese, bell peppers, or diced ham.

• In Thai cuisine, a traditional omelette is called khai chiao ไข่เจียว ( khai meaning "egg", and chiao meaning splattered), in which the beaten egg mixture and a small quantity of fish sauce is deep fried in a wok filled with 1–2 cups of vegetable oil and served over steamed rice. The dish is usually served with Sriracha sauce and cilantro. A variation on this dish is khai chiao songkhrueang, where the plain egg omelette is served together with a stir-fry of meat and vegetables. Yet another type of Thai omelette is khai yat sai, literally "eggs filled with stuffing".