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Bengali Omelet Recipe

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This recipe for Bengali Omelet, by , is from The Khan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Emily Khan

Category:
Category:

Ingredients:  
Ingredients:  
to 1 Onion
6 Green Thai Chilis
9 eggs
Splash of Milk
Splash of Water
Bunch of Cilantro
Salt and Pepper to taste

Directions:
Directions:
1. Finely dice the onion and thai chilis in a bowl.
2.Combine with salt and smash with your hands until juice forms. (Use a sandwich bag over your hand to avoid the chili mess)
3.Add eggs, milk, water, cilantro, pepper, and whisk together.
4.Fry in hot oil in a flat bottomed pan. You can tell it's the right temperature by pouring a small amount in and seeing if the egg immediately floats to the top. If it sinks to the bottom, the oil is not hot enough.
6. Serve with long-grain white rice, Basmati is preferred.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 Minutes
Personal Notes:
Personal Notes:
This is my personal favorite to eat with rice. It's easy to make and very filling. When flipping the omelet, use a spatula to lift from the middle and let the excess oil drain off. Then place the edge of the omelet on the side you're wishing to flip it on and use a rolling motion to finish flipping the egg. This method helps avoid oil splashing back at you.

 

 

 

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