Yes, cucumbers belong in their omelett – this recipe proves it
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Why does it work
- Adding cucumber brings a fresh, slightly sweet note that balances the wealth of the eggs and other vegetables.
- Lifting the cooked eggs and tilting the pan lets the running top flow below, which means that the omelet is evenly determined without being able to boil over.
When I think of Omeletts in Nigerian style, I do not face the delicate, folded matters of French cuisine with creamy pudding centers that demand precision and technology. With ours is much more relaxed and generous, less perfection and more about taste, texture and nutrition. In Nigeria, an omelet is often referred to as “fried egg”, and that is exactly what it is: eggs beaten with salt, perhaps dry pepper such as cayenne, sometimes curry powder or thyme and directly into a pan sizzled onions, tomatoes and pepper. No roles, no folding, no razor thin rand for errors. The result could look like a classic omelet that was never folded down, or it could plunge into confused, well -defined curd. In any case, it’s so tasty.
Fried eggs are as much at home as Street Food in Nigeria, which are cooked in large pans at streets, where the scent of onions and peppers fills the air. You can be breakfast, lunch, lunch or a nightly snack that is hidden between slices made of sweet and tender age bread, are served via cooked yams next to sweet fried cooking bananas or via a fast bowl with immediate pasta. They are casual and versatile, but always calming.
Serious food / Maureen Celestine
When my uncle Tony visited a family in New York years ago, I presented a less common Nigerian variant: cucumber fried eggs. The cucumber soft in the pan, but held its brightness – fresh, herbal, just a little sweet. It was familiar and surprising at the same time. This dish stayed with me and I have made it my own over the years. I sometimes end with Thai basil, which brings a gentle licorice note that plays beautifully with cucumbers and peppers. The Italian basil also works or even dill if you have it.
One of the things I love most of Nigerian omelett is how adaptable they are. If you want to high -quality, fold the sardines made of can, smoked mackerel or corned beef – with the pupils who are in many Nigerian houses Pantry food. You can add them as you fry the vegetables or plunge directly into the eggs. In any case, the omelet greets you, as it welcomes you and is not upset about the perfect presentation. If the omelet breaks when freaking, it doesn’t matter. The joy is in the food, not in the photo. So don’t worry whether your omelet comes out in whole or in pieces. Just make sure it tastes good. Serve it with bread, bagels, yams or what feels right.
Serious food / Maureen Celestine
Yes, cucumbers belong in their omelett – this recipe proves it
Cooking mode
(Keep your screen awake)
3 large Egg
3/4 teaspoon Diamond crystal kosher saltPlus more to taste; Use half of the table salt as much of
1/4 teaspoon Cayenne
2 tablespoon ((30 ML))) Neutral oil such as rapeseed or vegetable oil
1/2 small red onion ((2.5 Ounce; 70 G), cut into 1/4-inch cubes
1 Plum or Roma tomato ((3.5 Ounce; 100 G), cut into 1/4-inch cubes
1/2 small green pepper ((2 Ounce; 56 G), came, sow and cut into 1/4-inch cubes
1 Persian or Mini Cucumber ((2.5 Ounce; 70 G), peeled or unpeeded, cut into 1/4-inch cubes
Fresh Thai basil leaves To garnish, optional
In a medium -sized bowl, defeat the eggs vigorously with salt and cayenne pepper until they are mixed well and foamy. Put aside for up to 15 minutes.
Serious food / Maureen Celestine
Heat in a 10-inch and well-seasoned cast iron pan over medium heat to shimmer. Add the onion and cook up to 4 to 5 minutes until they are soft. Add tomatoes, peppers and cucumber and cook it with frequent stirring until it becomes soft for 2 to 3 minutes.
Serious food / Maureen Celestine
Spread the vegetables over the pan in a single even layer.
Serious food / Maureen Celestine
Pour the eggs flowing evenly over vegetables. Reduce the heat to low and cook until the eggs are placed on the floor for 2 to 3 minutes.
Serious food / Maureen Celestine
Use a thin, flexible spatula to lift cooked eggs and tend to flow the pan so that the liquid, uncovered eggs flow on the top of the pan. Cooking until the set, about 1 minute.
Serious food / Maureen Celestine
Use a spatula to gently turn the egg mixture. If it breaks while freaking, don’t worry. Cooking until the second page is fully set, 1 to 2 minutes.
Serious food / Maureen Celestine
Push the omelet onto a plate. Top with the Thai basil and serve.
Serious food / Maureen Celestine
Special equipment
10-inch pan, thin flexible spatula
Make-based and storage
The omelet is best enjoyed immediately, but remnants can be cooled in an airtight container for up to 3 days.
