World Egg Day: Chefs Share Indulgent Omelette Recipes

Eggs are one of the most versatile ingredients found in both Indian and global kitchens. From breakfast recipes to almost every dessert, eggs can bring up the taste, fluffiness, and quality of your dishes. To give eggs their due importance, every year, on the second Friday of October, World Egg Day is celebrated across the globe.

Breaking the egg shells, whisking them with spices, and cooking them your favourite way must have saved you from getting late innumerable times. Be it scrambled eggs or everyone’s go-to breakfast option, omelette, eggs have an undeniably important role at breakfast tables. To look further than the traditional omelettes, Slurrp interviewed chefs to get their favourite omelette recipes. Read on and get cooking.

Naga Chilli Omelette By Chef Shubhash Shirke, The Pantry

Ingredients:

  • 50 grams butter
  • 80 grams fresh mushrooms
  • 2 grams crushed black pepper
  • 40 grams Naga Chilli Dip (Sauce)
  • 3 eggs
  • 1 Sourdough bread slice
  • 20 grams refined oil
  • 2 grams salt

Instructions:

  1. Begin by finely slicing the fresh mushrooms and setting them aside.
  2. Measure out the required quantities of crushed black pepper, Naga chilli dip, salt, and
  3. refined oil.
  4. In a heated pan, add the refined oil and allow it to warm.
  5. Once the oil is shimmering, add the sliced mushrooms. Sauté them until they become tender and golden brown.
  6. Incorporate the Naga chilli dip and crushed black pepper into the pan, allowing the mushrooms to absorb the rich, spicy flavours. Cook for an additional 2-3 minutes, stirring occasionally. Remove from heat and set aside.
  7. In a mixing bowl, crack three eggs and whisk them until well combined. Season with a pinch of salt.
  8. In the same pan used for the mushrooms, add a touch more refined oil if necessary, and pour in the whisked eggs. Allow the mixture to cook undisturbed over medium-low heat until the edges begin to set.
  9. Once the omelette is mostly set but still slightly runny on top, spoon the sautéed mushroom mixture onto one half of the omelette.
  10. Gently fold the other half over the filling, creating a half-moon shape. Allow it to cook for another minute or so until the eggs are fully cooked and the filling is warm.
  11. Carefully slide the Naga Chilli Mushroom Omelets onto a plate. Serve alongside a slice of toasted sourdough bread for a delightful breakfast experience.

Cilibir By Chef Nikhil Kedar, Baliboo

Ingredients:

  • 1 egg 
  • 1 sourdough bread 
  • 1 cup Hung yoghurt 
  • 1 tablespoon Olive dust 
  • 1 tablespoon vinegar
  • 2 tablespoons basil oil
  • 1 tablespoon togarashi powder

Instructions:

  1. Take a poached egg.
  2. Boil the water with added salt, a little oil and vinegar.
  3. Swirl the water and break the egg in between the swirling water.
  4. Gently pick the egg with a spoon and drain water from it.
  5. Place hung yoghurt on base on top of it with poached egg, togarashi powder & olive dust.
  6. Serve with sourdough bread.