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  Added: Apr 11, 2006  •  Visited (1184)  •  Print version Print this recipe (54)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Baked Chicken Omelet
What You Need:
  • 1 calf's brain (about 8 ounces)
  • 1 tablespoon white distilled vinegar
  • 2 teaspoons strained fresh lemon juice
  • 1½ teaspoons salt
  • A 1-pound chicken breast
  • 9 eggs
  • 3 hard-cooked eggs, finely chopped
  • 1/8 teaspoon ground nutmeg, preferably freshly grated
  • Freshly ground black pepper
  • ¼ cup vegetable oil
  • 1 lemon, cut lengthwise into 6 wedges

  • How To Cook:
    1. Soak the brain in several changes of cold water for 2 hours; then soak it for another hour in 1 quart of cold water combined with 1 tablespoon of vinegar.

    2. Gently pull off as much of the outside membrane as possible without tearing the brain and cut off the white, opaque bits at the base with a small, sharp knife.

    3. Place the brain in a small enameled saucepan, add 3 cups of water, the lemon juice and ½ teaspoon of the salt. Bring to a simmer over moderate heat and poaclruncovered for about 5 minutes.

    4. Place the brain on paper towels and pat it completely dry. Then cutit into approximately 1-inch pieces.

    5. Place the chicken breast in an 8- to 10-inch skillet and add enough water to coverit by about 1 inch. Add ½ teaspoonof the salt. Bring to a boil over high heat, meanwhile skimming off the foam and scum that rise to the surface.

    6. Reduce the heat to low and poach the chicken partially covered for about 15 minutes, or until the breast feels firm to the touch.

    7. Drain the chicken, reserving the poaching liquid. With a small knife, remove the skin and bones from the breast and discard them. Cut the chicken into pieces about ½ inch wide and 1 inch long.

    8. Preheat the oven to 350. In a deep bowl, beat the 9 eggs with a whisk or fork until they are well mixed. Add the brains, chicken pieces and hard-cooked eggs and fold together gently but thoroughly. Stir in the nutmeg, the remaining ½ teaspoon of salt and a liberal grinding of pepper.

    9. Pour the oil into a deep 6- to 7-inch skillet with an ovenproof handle and warm it over high heat until the oil is very hot but not smoking.

    10. Add the egg mixture and bake uncovered in the middle of the oven for 15 minutes, or until a knife inserted in the center of the omelet comes out clean. Reheat the reserved chicken poaching stock.

    11. To unmold and serve the omelet, run a thin-bladed knife around the sides to loosen them and invert a heated serving plate over the skillet. Grasping plate and skillet together firmly, turn them over.

    12. The omelet should slide out easily. Sprinkle about ¼ cup of the chicken stock evenly over the omelet to moisten it, and arrange the lemon wedges around the edge of the plate. Cut the omelet into pie-shaped wedges and serve either hot or at room temperature.
    Serving Size: 6
     This recipe is also available in:
    Cuisine » Africa » Tunisia
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Meat & Poultry » Chicken
    Dish » Breakfast Dishes


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