Best Dish of 100 Chicken Eggs! 2 Omelets in The Underground Tandoor And Furnace
- 9 months ago
Cooking 100 chicken eggs in a single dish is quite a challenge, but if you want to create something delicious and unique, you can try making a giant omelet in an underground tandoor and furnace. Here's a recipe to help you achieve this culinary feat:
Ingredients:
100 chicken eggs
2 large onions, finely chopped
2 large tomatoes, diced
2 bell peppers (any color), diced
2 cups cooked and shredded chicken (optional, for added flavor)
1 cup grated cheese (cheddar or your preferred type)
1/2 cup chopped fresh cilantro (coriander leaves)
1/2 cup milk
Salt and pepper to taste
Cooking oil or butter for frying
Instructions:
Preparing the Tandoor and Furnace:
Dig a deep pit in the ground and start a fire in it. Allow the fire to burn until you have a bed of hot coals.
Place a large, clean metal sheet or flat iron griddle over the hot coals to create a cooking surface.
Make sure the metal sheet or griddle is clean and free from any residue or rust.
Preparing the Omelet Mixture:
In a large mixing bowl, crack all 100 eggs and beat them together until well combined.
Add the chopped onions, diced tomatoes, bell peppers, shredded chicken (if using), grated cheese, and chopped cilantro to the beaten eggs.
Pour in the milk and season with salt and pepper. Mix everything thoroughly.
Cooking the Omelets:
Grease the hot metal sheet or griddle with cooking oil or butter to prevent sticking.
Pour half of the omelet mixture onto the griddle, spreading it evenly to form the first giant omelet.
Cover the tandoor or furnace with a lid to trap the heat and cook the omelet evenly.
Allow the omelet to cook for about 15-20 minutes or until the edges are golden brown and the center is set.
Carefully flip the omelet using large spatulas or flat wooden planks. Cook the other side for an additional 10-15 minutes.
Repeat the process for the second omelet using the remaining mixture.
Serving:
Once both omelets are cooked and golden brown on both sides, remove them from the tandoor or furnace.
Cut the giant omelets into slices and serve them hot. You can serve them as they are or with a side salad or bread.
Note: This recipe is meant to be a fun and adventurous cooking experience. Make sure you take all necessary safety precautions when using an underground tandoor and handling hot coals. It's also essential to have a group of people to help you with this grand cooking project. Enjoy your giant omelets!
Ingredients:
100 chicken eggs
2 large onions, finely chopped
2 large tomatoes, diced
2 bell peppers (any color), diced
2 cups cooked and shredded chicken (optional, for added flavor)
1 cup grated cheese (cheddar or your preferred type)
1/2 cup chopped fresh cilantro (coriander leaves)
1/2 cup milk
Salt and pepper to taste
Cooking oil or butter for frying
Instructions:
Preparing the Tandoor and Furnace:
Dig a deep pit in the ground and start a fire in it. Allow the fire to burn until you have a bed of hot coals.
Place a large, clean metal sheet or flat iron griddle over the hot coals to create a cooking surface.
Make sure the metal sheet or griddle is clean and free from any residue or rust.
Preparing the Omelet Mixture:
In a large mixing bowl, crack all 100 eggs and beat them together until well combined.
Add the chopped onions, diced tomatoes, bell peppers, shredded chicken (if using), grated cheese, and chopped cilantro to the beaten eggs.
Pour in the milk and season with salt and pepper. Mix everything thoroughly.
Cooking the Omelets:
Grease the hot metal sheet or griddle with cooking oil or butter to prevent sticking.
Pour half of the omelet mixture onto the griddle, spreading it evenly to form the first giant omelet.
Cover the tandoor or furnace with a lid to trap the heat and cook the omelet evenly.
Allow the omelet to cook for about 15-20 minutes or until the edges are golden brown and the center is set.
Carefully flip the omelet using large spatulas or flat wooden planks. Cook the other side for an additional 10-15 minutes.
Repeat the process for the second omelet using the remaining mixture.
Serving:
Once both omelets are cooked and golden brown on both sides, remove them from the tandoor or furnace.
Cut the giant omelets into slices and serve them hot. You can serve them as they are or with a side salad or bread.
Note: This recipe is meant to be a fun and adventurous cooking experience. Make sure you take all necessary safety precautions when using an underground tandoor and handling hot coals. It's also essential to have a group of people to help you with this grand cooking project. Enjoy your giant omelets!