Whole chicken roll with scrambled eggs recipe. how to make crab stick omelet roll recipe
Usually, before each big holiday, in houses where traditions are respected and guests are loved, incredible and crazy mouthwatering aromas baked meat! Cook or ham, bake poultry, make or cutlets. But something special is always prepared for the festive Easter table, because for Orthodox Christians this is the biggest holiday of the year, and therefore I want to put my whole soul into even culinary activities!
We invite you to cook chicken roll with an omelet in the oven, which looks very, very impressive, but cooking it is not so difficult as it might seem at first. We support the Easter egg theme with such an interesting and unlike anything else filling of three multi-colored egg pancakes with different tastes. All the secrets of making this beautiful and elegant chicken roll are in our step-by-step recipe!
Ingredients:
Cooking time: 2 hours
Servings: 8-10
Chicken roll with omelet recipe with photo
1. Chicken thighs rinse, blot from excess moisture. We cut out a bone with cartilaginous elements from each thigh, and also carefully remove the skin. We will use it in the recipe, and cover the roll with it on top before baking. Therefore, if you do not count the calories, we put the peel aside for now, and if you want to reduce the calorie content of the roll, do not use it at all.
Snacks are always welcome at any table, especially at a gala. However, even on ordinary days, sometimes you want to pamper yourself with something unusual. Today I want to offer you to cook an omelet roll with crab sticks... In this version, mayonnaise is not used, I replaced it with sour cream, but it turned out no worse. From the proposed number of products, two rolls will be obtained, each of which will be divided into rolls.
how to make crab stick omelet roll recipe
- 2 eggs,
- two tablespoons of sour cream - I have 15 percent,
- 1 tablespoon potato starch
- a pinch of salt,
- 5 pieces of crab sticks,
- a spoonful of vegetable oil.
First, we need to defrost the crab sticks, take them out of the bag and cut them into rings.
Now let's do the omelet dough. In a deep bowl, combine two eggs, salt, starch and sour cream. Whisk all ingredients until smooth. We will have a batter.
Heat the pan, pour a small amount of refined vegetable oil into it. Divide the resulting dough into two parts. Pour half of the dough into the pan, we should get a thick pancake. Immediately after this, immediately pour on another raw dough crab sticks, evenly distributing them over the entire surface. Their task is to "drown" in the dough, which will allow them not to fall out after baking. We will bake our omelet on one side only, so we make the fire quiet and cover the pan with a lid. We wait 3-4 minutes, remove the pancake from the pan and put it on a plate.
Roll the omelet tightly into a roll.
Cut the roll into several pieces with a sharp knife. We do the same with the second half of the test.
I didn't have any greenery at hand, which I greatly regretted. These rolls would look even more attractive if I put sprigs of parsley or dill on them. However, they look smart on their own. I wish you all Bon appetit!
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Recipe number 2
Make an omelet roll at home with minced chicken quite simple actually. In addition, it will be much tastier than any meatloaf bought in a store.
Omelet roll with minced chicken in the oven
step by step photo recipe
A hearty dish is prepared on a baking sheet. First, the egg omelet with cheese must be baked in the oven on a baking sheet. Then a thin layer is evenly distributed on a delicate omelet minced meat... Everything is rolled up and baked in the oven.
The result will certainly delight you. Cutting will look gorgeous as on festive table, and will perfectly replace your little-useful shop sausage for breakfast. Be sure to cook!
Ingredients:
- 3 chicken eggs;
- 1 tablespoon semolina
- 100 grams of mayonnaise;
- 100 grams of cheese;
- spices to taste.
For meat filling:
- 1 onion;
- 300-350 grams of minced chicken;
- spices and salt to taste.
Cooking process:
First you need to make an omelet.
Beat eggs with spices in a deep bowl using a whisk.
Then add mayonnaise to them, a spoonful of semolina, finely grated hard cheese and mix.
We leave the mixture for a few minutes in order to semolina swelled a little.
While the semolina swells, we begin to prepare the filling. Combine minced meat with finely grated onion, add spices to taste.
Mix the minced meat well.
When the minced meat is ready, you can start baking the omelet: cover the baking sheet with baking paper, grease it vegetable oil and pour the egg mass into a baking sheet. Put the baking sheet with the omelet in the oven, bake at 180 degrees, until tender.
Remove the finished omelet from the oven, let it cool a little, separate it from the paper, evenly spread the prepared minced meat on it.
We roll the omelet into a tight roll.
Now we wrap the roll in foil.
And again we put in the oven to bake for another 45 minutes (until the minced meat is cooked).
Then leave the finished roll to cool in the foil so that all the juice is absorbed.
When the chicken omelette roll with cheese has completely cooled down, cut it, put it on a plate and decorate with herbs, serve it on the table.
It is no secret that the beautiful appearance of a dish can give it idleness and mystery. A culinary creation that is complex at first glance is prepared quite easily if you follow the sequence and tips from the photo described in this recipe.
We offer you two step by step recipes rolls with scrambled eggs, which will decorate both festive and everyday meals.
In the first recipe, we offer chicken rolls with cheese, scrambled eggs and vegetable filling, we will cook this dish in the oven.
In the second recipe, we cook breaded, crispy and delicious rolls with scrambled eggs and mushrooms.
Recipe number 1. Chicken rolls with vegetable omelet and cheese
An interesting recipe for chicken rolls with omelette and vegetable filling will delight you not only with the delicious taste of well-marinated, tender meat... It is also unusually bright and beautiful dish that will surprise your guests. Simple and a good combination cheese and chicken complemented by colorful fresh vegetables and an omelet.
Taste Info Poultry second courses
Ingredients
- half chicken fillet;
- 1/2 tsp spices for chicken dishes;
- 1/2 tsp sesame;
- 1/2 tsp any mustard;
- 60 g of cheese;
- 1/2 small red pepper;
- 1 chicken egg;
- 1 tbsp. l. soy sauce;
- 1 portion of garlic;
- 3-4 sprigs of parsley;
- salt;
- 1/2 glass of water
- vegetable oil.
How to make chicken fillet roll with scrambled eggs and cheese
Cut the chicken meat into longitudinal pieces, preparing two thinner fillet pieces. Beat lightly with a hammer, but do not thin the roll blanks. 
Mix in a deep bowl the grated fresh garlic, spices, 1 tsp. salt and mustard. 
Pour into a bowl soy sauce and half a glass of water. Stir with a spoon soy marinade... Place the loins in the marinade container and let sit for an hour. 
Cut into cubes as small as possible the seedless half of the sweet pepper. Chop the parsley. 
Grate the cheese shavings on a fine grater. 
In a small mug or bowl, beat the egg with a fork, stirring the yolk thoroughly. Season with salt. 
Add the bell peppers and herbs to the egg. 
Fry a thin vegetable pancake in oil, as shown in the photo. 
Cut egg pancake in half and place one piece on each sirloin base for the roll. Sprinkle with cheese shavings. You can also sprinkle a little cheese under an egg pancake, so that the filling is better held together in a roll. 
Wrap the chicken omelette rolls and thread, as in the photo. Grease both rolls with butter and place in a baking dish. 
Sprinkle sesame seeds over each small roll. Bake for about 25 minutes in the oven at 190-200 degrees. 
Remove the threads. Slice the chicken rolls stuffed with vegetable omelet portioned pieces.
Do this only after they have cooled completely and the cheese inside each roll has hardened. 
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Recipe number 2. Chicken rolls with omelet and mushrooms
We offer you a recipe for chicken rolls with omelet and mushrooms. It is easy meat dish which is quick to prepare and does not require any special culinary skills. Chicken fillet is stuffed with omelet-mushroom filling, rolls are formed, which are fried in breadcrumbs. We will cut our rolls in the form of stumps, so we get an elegant and tasty dish.
Ingredients:
- chicken fillet - 1 kg.;
- mushrooms (champignons) - 0.7 gr.;
- onion - 1 onion (large);
- chicken eggs - 5 pcs.;
- milk - 1/4 cup;
- flour - in an omelette and for breading;
- greens - a bunch;
- salt;
- pepper;
- breadcrumbs;
- vegetable oil - for frying.
How to make chicken rolls with omelette and mushrooms
Let's get down to step by step cooking our rolls. First of all, rinse the mushrooms, peel, cut into small pieces and fry together with finely chopped onions until cooked. 
We take 3 chicken eggs and knead the omelet mass based on them. To do this, beat the eggs with a fork, salt and season with pepper, add 3 teaspoons of flour, and then pour in the milk. 
Next step. Fry omelets, I got 3 pieces. Add ready-made mushrooms and chopped herbs to each omelet. 
The omelets are ready. 
Now we take on the chicken fillet. We cut each half of the fillet lengthwise and beat off so that it can be easily folded. 
After adding salt and pepper to each bite, wrap a generous piece of omelet in it.
Roll the fillet into a cutlet, which we will fry in hot oil. It is better, of course, to deep-fry, but I just fried in a pan, and it was very tasty. Just in case, if you want, you can hold the fried cutlets for a few minutes in a preheated oven, but it seems to me that the thinly beaten chicken fillet will be fried so quickly.
Before we start frying, let's prepare everything for the breading - this is a plate of flour, bread crumbs and beaten eggs.
Before frying, each roll is well dipped in flour, then dipped in beaten eggs, then in breadcrumbs, and only after that is sent to a preheated pan.
Fry well on all sides and the rolls are ready. Before serving, cut off the uneven edge of the roll, and cut the rest into even pieces and put on a plate like stumps.
Step-by-step recipes for chicken roll with omelet and bell pepper, cheese, breast, minced meat and whole poultry
2018-03-04 Marina VykhodtsevaGrade
recipe
Time
(min)
Servings
(people)
In 100 grams ready meal
16 gr.
5 gr.
Carbohydrates
1 gr.122 kcal.
Option 1: Classic Chicken Roll with Breast Omelet
To prepare such a dish, chicken fillet is used. One breast makes two rolls or 5 servings. In addition, you will need a good thread that will fix the twist. You also need a small form with sides, which can be covered with a piece of foil.
Ingredients
- 600 g chicken fillet;
- 20 g dill;
- 4 eggs;
- 20 ml of sunflower oil;
- 1 bell pepper;
- 8 g of garlic.
Step-by-step recipe for a classic chicken omelette roll
Cut the bell peppers into small cubes and send them to fry in oil. As soon as it is browned, remove half from the pan. Distribute the rest evenly. Quickly beat a couple of eggs with salt, pour in the pepper. We fry an omelet, no need to turn it over.
We remove the first omelet from the pan, return the Bulgarian pepper to it. Beat two more eggs and prepare the filling for the second omelet in the same way.
Wash the chicken fillet. We cut it into two plates, but not completely. We unfold it like a book. We beat off with a hammer, giving the shape of a cake. We also select and cut the second fillet.
For each piece, squeeze a clove of garlic, sprinkle with pepper, salt, rub. We spread an omelet on them. If the diameter is larger, then we cut it off a little, you can put it inside. Sprinkle the omelet with dill on top.
We roll up a tight roll, wrap with thread, transfer to a mold. We also fold the second roll, put it next to it.
Lubricate the rolls on top with a small amount of vegetable oil, a few drops are enough so that the fillets do not dry out. Cover the form with foil. We bake for 20 minutes. Then remove the foil, cook for another quarter of an hour. We remove the threads, cool the rolls, cut into pieces.
It is not necessary to bake the chicken rolls in the oven. They also work great in the airfryer. In it, the dish is cooked for about half an hour at a temperature of 205 degrees.
Option 2: Quick Chicken Omelet Roll Recipe
This roll is made from eggs and minced meat quite simply and quickly. It is fried in a pan and the whole process will take no more than half an hour. Such a roll can serve not only as an appetizer, but also as an excellent hot dish. The second option is used even more often.
Ingredients
- 3 eggs;
- 200 g minced chicken;
- 70 g of cheese;
- 1 tbsp. l. oils;
- 1 clove of garlic;
- spices.
How to quickly cook chicken roll
Grease a frying pan with oil and immediately put it on the stove. We choose a vessel that has a good lid.
Season the minced meat with garlic, add salt, stir thoroughly. Greens, seasonings to taste.
Beat eggs with salt, add grated cheese, but not all. We leave half to connect the layer with the filling. Pour the egg mixture into a preheated frying pan and wait until the pancake is fried on the opposite side, carefully throw it off the frying pan onto a cutting board.
Quickly sprinkle the omelet with the remaining cheese and lay out a layer of minced chicken. Using two shoulder blades, lift one side and gently twist. Or we use gloves and do it with our hands. You need to make sure that the seam is at the bottom, move it back. Lightly press the omelet into the pan and cover.
Cook over low heat for about 10-15 minutes. The minced chicken will quickly steam, after which the omelet can be fried on the other sides without the lid.
Very often, after twisting, the roll with a frying pan is moved into the oven, the dish is brought to full readiness at 200 degrees.
Option 3: Chicken roll with omelet (whole bird)
A variation of a simple, tasty and flavorful chicken roll with omelette. For him you will need a whole carcass, but small in size. Enough 1.6-1.8 kilograms. This dish is much softer than the previous options, as it is cooked with the skin. It is it that contains the main fat, it melts when baked, soaks chicken with an omelet.
Ingredients
- 180 ml of milk;
- 4 eggs;
- 1 chicken;
- 10 g paprika;
- salt and pepper;
- a little oil.
How to cook
We prepare the filling so that later you will not be distracted. Just beat eggs with milk, instead of which you can use cream. Do not forget to add salt so that the omelet has a taste, you can also pepper it. We send to a greased frying pan, fry, but do not need to stir. Making a single big pancake. Turn off the stove, let the filling wait in the wings.
Wash the bird. We proceed to the most important, but not very difficult stage. We make an incision on the breast, separate the meat from the bones, the skeleton, together with the neck, must be carefully cut out. We cut off the wings, as well as the legs at the joints. Lightly beat the meat on the skin with a hammer to give the layer approximately the same thickness.
Sprinkle the poultry with salt and paprika, squeeze and grate with garlic, then spread the omelet. We twist the roll, for reliability, we can tie it with threads in several places, cover it with sweet paprika on top, transfer it to foil, wrap it tightly, twist the edges.
Cooking chicken roll in the oven for exactly one hour, temperature 200 degrees. Then let it stand for another half hour in the oven, cool it down, put it directly in the foil in the refrigerator for four hours. During this time, the juices will turn into a thick jelly, the roll will become dense, like a sausage.
Here basic recipe fillings. You can cook an omelet not just from eggs, but add to it different vegetables, olives, it will turn out even tastier and brighter.
Option 4: Chicken rolls with omelet and mushrooms
It is best to take champignons for the filling, so that you do not have to cook the mushrooms for a long time. This recipe for rolls is also made from chicken fillet, you get only two servings, but a hot dish. Additionally, some spices and mustard are needed, but if something is not there, then you can exclude or replace.
Ingredients
- 1 chicken fillet (large);
- 80 g champignons;
- 30 g onions;
- 2 eggs;
- 1 tsp mustard;
- 1 tsp sweet paprika;
- 2 tablespoons of oil.
Step by step recipe
Chop onion and mushrooms thinly, fry until light crust, do this at high temperature to get rid of excess water. Beat eggs with salt until smooth. You can add a couple of tablespoons of water to them. Prepare an omelet. Cut into two pieces. There is no need to try to cook mushrooms or onions, they will go perfectly in the baking process.
We also cut the chicken fillet into two plates, beat off with a hammer. Rub with mustard, salt, spread the omelet with mushrooms. We twist two rolls, wrap each one several times with thread.
Mix paprika with a little oil, rub chicken rolls on top. We put in the oven for half an hour. We cook at 180 degrees, do not raise the temperature. Before serving, do not forget to remove the threads, add herbs and vegetables to the dish.
If you need a snack, then you can cool these rolls and cut them into thin slices, put the salad on the leaves. Better yet, prepare one large roll without cutting the fillet into two slices.
Option 5: Boiled chicken roll with omelette
It is not necessary to cook chicken roll with omelet in a pan or bake in the oven. There is a boiled version, it is cooked on the stove in ordinary saucepan... Additionally, you will need cling film and a good tight bag.
Ingredients
- 1 large fillet;
- 2 eggs;
- 3 spoons of milk;
- spices;
- 2-32 sprigs of dill;
- 1 tsp oils.
How to cook
Beat milk with eggs, add herbs to them. Grease a skillet, make a simple omelet. You can add spices to eggs of absolutely any kind.
We cut the fillet first in one direction, but do not reach the end, then unfold it and make a cut in the opposite direction. We beat off the resulting layer, season with spices, put an omelet on it and twist a roll.
We wrap it several times cling film, turn the edges inward so that the meat juices do not flow out. We tie it with a thread in a spiral, fix it. We shift the roll into a tight bag, wrap it again and tie it, there should not be excess air in it, we do it as tightly as possible. It is convenient to use a "T-shirt", the handles will be strings.
It remains only to place the roll in a saucepan with hot water and boil for 30 minutes after boiling. First, cool, then cool, and only then remove all films and threads.
It is also advisable to keep such a roll in the refrigerator for about five hours before serving. Then it will harden well, you can cut it into thin and neat slices.
Description
A delicious, spectacular and uncomplicated dish for the holiday - a baked omelet roll with minced chicken and herbs! It is done for one or two: one - an omelet, two - a roll! Beautiful, satisfying and original. The recipe will appeal to you, and your household, and guests :)
The site has a recipe for an omelette roll with feta cheese, and this one is similar in terms of a set of products, but it is prepared using a slightly different technology: if there is a ready-made filling wrapped in an omelet cake, then the filling is baked together in a roll. Therefore, it comes out juicy and durable, cut well, does not fall apart, and the filling does not fall out.
Ingredients:
For the omelette base:
- 3 large eggs;
- 100 g sour cream (15%);
- 100 g hard cheese;
- 1 tablespoon semolina
- ΒΌ teaspoon of salt;
- 3-5 feathers of green onions.
- 350 g minced chicken (from fillet);
- 2 medium onions;
- Salt;
- Pepper;
- Greens.
Instructions:
It is better to buy minced meat not fat, from chicken breast- in which there are no skins and fat. Better yet, twist it yourself from chicken fillet.
First, we will bake an omelet base - a crust in which we will wrap the filling. Shake eggs with a fork with sour cream, semolina and grated cheese (on a coarse grater). Salt and add chopped onion. Mix again until smooth, and let it stand for 10 minutes so that the semolina swells.
In the meantime, you can prepare the filling. Finely chop the onion and fry it on preheated sunflower oil 4-5 minutes, stirring, until lightly transparent, soft and golden.
Mix the slightly cooled fried onion with minced meat, add salt and pepper, mix well. The filling is ready.
Pour the omelet mass onto a baking sheet covered with a silicone mat. I grease the rug with vegetable oil so that the omelette comes off easier. Parchment, in principle, can also be used, but it is much easier to remove the thin and delicate omelet cake from the rug.
We put the omelet in the oven, preheated to 180C, and bake for 10-12 minutes, until tender. When the omelet becomes non-liquid, rather dense and slightly ruddy-golden, it is ready. Do not overcook it so that it folds easily.
We move the rug with the omelet from the baking sheet to the table, and when it cools a little, carefully separate the omelet with a wide spatula or knife. We do not remove it from the rug - we simply separate it so that it is easy to roll up.
Distribute the minced meat evenly over the cake and sprinkle with finely chopped herbs.
We fold the roll more tightly, along the short side.
And wrap it tightly in baking foil, if it is thin - in two layers.