Omelette Rolls with Celery Remoulade
At our Café RICARDO restaurants, our Nordic shrimp rolls are a menu staple every summer. Served with a celery root and celery remoulade and a creamy tarragon dressing, on a…
Instructions
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1
Measure the water in the measuring cup for omelettes (about 50 ml). Pour the water into the egg cooker. Insert the steaming tray and omelette tray.
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2
In a bowl, whisk together the eggs and milk. Season with salt and pepper. Pour half of the egg mixture into the omelette tray. Cover with the lid. Select the Steam function. Once the light goes off, remove the lid. Remove the omelette tray. Let sit for 1 to 2 minutes before carefully unmoulding. Cut the omelette into 4 slices.
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3
Repeat steps 1 and 2 with the remaining egg mixture.
At our Café RICARDO restaurants, our Nordic shrimp rolls are a menu staple every summer. Served with a celery root and celery remoulade and a creamy tarragon dressing, on a brioche bun, this version is even more accessible and easy to make. Simply swap the shrimp for strips of omelette made in our egg cooker.
