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Global Recipes

Rolled Omelets

This recipe will provide you the basic formula and technique to create sheets of eggs, AKA omelet sheets that can be used for various menu items. One primary use is for the rolled omelets that you can find more information about here. Chefs are also finding this an easy to make egg sheet for sandwiches, burritos or cutting up into strips for a ramen noodle bowl. Any way you cut them, these egg sheets bake up quick, can be served right away, kept warm for service or cooled and stored to use later.

Yield: 24 omelets (approximately)

Tapioca/cornstarch Slurry Prep

Using 100% tapioca provides the most flexible egg sheet making it more durable for service. Cornstarch also works or you may prefer a blend.

Ingredients

  • 1 gallon room temp. water
  • 1 cup/4 oz./100 gm. cornstarch or tapioca starch

Directions

  1. Combine 2 cups of water with all the starch with whisk and set-aside.
  2. Bring remaining water (14 cups) to a rapid boil over high heat.
  3. Re-whisk water/starch mixture until smooth.
  4. While CONSTANTLY whisking boiling water slowly whisk in starch slurry.
  5. Continue to stir until mixture comes back to boil. Remove from heat.
    (If not stirred constantly starch will settle and clump at bottom)
  6. Cool to room temperature.

Egg Mixture Bulk Mixture

Ingredients

  • 1 gal. fresh cracked & beaten or pasteurized liquid eggs
  • 2 cups cornstarch and/or tapioca slurry (recipe above)
  • 1 tsp. kosher salt

Directions

  1. Whisk ingredients together.
  2. Use immediately or store in refrigerator or on ice bath.

¼ sheet pan Batch to Bake

The combi-oven where you can add about 30% moisture is ideal, however we have made these successfully in any oven. If baked in a convection oven, the top tends to dry a little so make sure to set the fan on the lowest speed. A standard oven also works fine, it just takes a few more minutes.

Ingredients

  • As needed nonstick oil spray
  • As needed parchment paper
  • 12 oz. egg mixture (sub-recipe)

Directions

  1. Make sure oven is level so eggs will cook evenly in pan.
  2. Preheat convection oven to 350-375° F, set fan on lowest speed.
  3. Spray ¼ sheet pan with oil. Line bottom with parchment paper and spray again. Use hand to ensure paper is stuck evenly on bottom.
  4. Fill pan with egg mixture.
  5. Carefully transfer to oven and bake for 4-10 minutes until completely cooked and set, it may brown slightly.
  6. Remove from oven, cool to room temperature.
  7. Flip eggs out onto cutting board. Peel off parchment paper and cut into portions.
  8. Chill to reheat later or keep warm for service.

Other recipes you can use omelet sheets.

  • Cut in any shape for layering in sandwiches
  • Roll them up with a tortilla for a burrito
  • Cut thin strips or shapes to float inside a ramen noodle bowl
  • Dice to toss onto a salad or rice bowl