Bread Crumb Omelet
This unique Parsi-style omelet, known as 'Omelet Paun-ne', incorporates dry breadcrumbs soaked in thick cream to create a remarkably fluffy and substantial texture. The eggs are whisked with aromatic nutmeg and black pepper, then enriched with butter before being fried to golden perfection in ghee. A comforting and hearty breakfast dish, it offers a delightful contrast between the savory, spiced eggs and the tender richness of the cream-soaked crumbs.
Ingredients
- 2 tablespoons Dry breadcrumbs (Originally '1 heaping spoon'. Estimated as approx 2 level tablespoons.)
- 2 tablespoons Heavy cream or clotted cream (Originally '1 heaping spoon fresh dairy hard cream'.)
- 3 whole Eggs
- 2 tablespoons Butter (Originally '2.5 tolas'. Converted to approx 30g/2 tbsp.)
- 1/4 teaspoon Black pepper (Crushed. Quantity estimated based on 'flat spoon'.)
- 1/4 teaspoon Nutmeg (Crushed/Grated. Quantity estimated based on 'flat spoon'.)
- 1/4 teaspoon Salt (Or to taste.)
- 2 tablespoons Ghee (For frying. Original calls for '1/4 seer' (approx 225g) which implies a supply for deep frying or multiple batches; reduced here for a standard skillet omelet.)
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Instructions
- 1In a small bowl, mix the dry breadcrumbs with the heavy cream. Let this mixture sit for a short while to allow the crumbs to soften and absorb the cream.
- 2Crack the eggs into a mixing bowl. Using a dining fork, beat them vigorously until the mixture is very thin and well-aerated.
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