It’s hard to believe that Neopets has been around for 20 years. An internet browser staple of virtually every kid in the early ‘00s, this highly addictive game drew close to 25 million users at its peak. Sadly, the game failed to keep up with its users, who were mainly below the age of 18, and eventually got replaced by games with fancier graphics and mechanics. Besides my favourite Neopet, Chia, one thing I remember fondly is the giant Neopets omelette on the game’s fictitious Tyrannian plateau. This massive hunk of eggy goodness gives a free slice of flavoured Neopets omelette to anyone who visits, making it a real blessing for those who cannot afford food for their Neopets.
Image credit: Neopets
Alongside conventional flavours such as ham and cheese, and carrot and pea, the giant Neopets omelette also dispenses other interesting variants such as strawberry and even rice omelette. I’ve always wondered how these squarish omelettes tasted in real life, so I got down to recreating them.
I’ve tried coming up with a few Neopets omelette variations, but none of them looked squarish enough. I eventually used a technique that was inspired by Ramly burgers and folded up some scrambled eggs inside the omelette—shaping it like a parcel. Not only do they give an added touch of creaminess, but the scrambled eggs also provide a sizeable bulk to the omelette that makes it easier to fold over.
As always, scroll to the bottom of each segment to check out the full recipe for these Neopets omelettes.
Bacon and eggs are a match made in heaven. But broccoli with bacon? Probably not so much. Nevertheless, the creators of Neopets must be epicures at heart because this is a surprisingly tasty combination.
The bacon’s saltiness is offset by the bittersweet broccoli, making it a well-rounded dish. They also combine well in texture, giving a nice variance of crunch and fluffiness. To round everything out, I used the bacon’s rendered fat for an extra touch of flavourful goodness.
Prepare the scrambled eggs by lightly beating two eggs together. Gently mix the eggs so that the yolks and whites are well incorporated. There shouldn’t be any large bubbles or foam popping up.
Cook them over a buttered frying pan on low heat and set aside when cooked. Some recipes call for cream or milk, but I like to cook them with just salt and pepper. The key to making creamy scrambled eggs is to constantly stir them around and to carefully control the heat. Once the eggs start to thicken up, remove them from the heat and stir until they develop a creamy consistency.
Place chopped bacon in a cold pan and heat them on medium heat. We’re looking to make them nice and crispy while rendering their fats away. If there’s too much fat for your liking, blot the pan dry with some kitchen towels.
Beat three eggs together and pour them over the hot rendered fat. Lower the temperature setting and continue to cook the eggs for another five minutes. There’s no need to scramble the eggs. All you have to do is to push the edges inside and swirl the pan around from time to time. This makes the omelette nice and thick while maintaining its shape.
The omelette is ready when there are no runny bits in the centre. Switch the heat off and spoon the scrambled eggs in the middle of the omelette. This gives the omelette a little bump that we’ll later fold the edges around.
Wrap all four edges of the omelette over the tiny hill of scrambled eggs. This technique might take some time to get used to, but is quite fun nonetheless. Transfer the omelette to a plate by holding the frying pan with a reversed grip and flipping the omelette over on its reverse side.
Yield: Serves 2
Cooking time: 20 minutes
Ingredients:
Scrambled eggs
2 eggs, room temperature
½ tsp salt
½ tsp white pepper
1 tsp unsalted butter, room temperature
Omelette
3 eggs, room temperature
½ tsp salt
½ tsp white pepper
3 tbsp broccoli, blanched cut into small florets
1 rasher of bacon, cut into bite-sized pieces
Directions:
Cheese and egg is a common combination, but what sets this dish apart is its sauce. Instead of scattering cheese inside the omelette, we whip up a creamy bechamel sauce that’s fortified with red cheddar and drench it all over the egg. This makes for an extra gooey and cheesy treat.
Start by mixing butter and flour on low heat. Also known as a roux, this component is used by French chefs to thicken their sauces. We’re looking for a “wet sand” consistency that gives the sauce a good amount of binding power.
Continue to cook the roux for around four to five minutes, or until it starts to develop a light tan colour.
Pour in a cup of cold milk and cheese, and whisk thoroughly. The cheese sauce might appear lumpy, but continue to apply some elbow grease and it should turn luscious and thick.
Cook scrambled eggs by heating them over low heat in a frying pan. The scrambled eggs are prepared in the same way as the bacon and broccoli omelette, so it’s easy to replicate and apply the technique once you’ve nailed it.
Spoon the cooked scrambled eggs and set them aside while you work on the omelette.
Melt some butter in a pan and pour in the eggs. We’ll use the same technique as the bacon and broccoli, swirling the eggs around from time to time as it cooks.
When there’s no runny egg left in the centre, switch off the heat and spoon the scrambled eggs in the middle of the omelette.
Wrapping the scrambled eggs might take some time to master, but all you need is a pair of steady hands and loads of patience to nail this successfully.
Spoon the cheese sauce all over and you’re good to go.
Yield: Serves 2
Cooking time: 20 minutes
Ingredients:
Cheese sauce
1 tbsp unsalted butter
2 tbsp flour
1 cup milk
1 cup red cheddar
Scrambled eggs
2 eggs, room temperature
½ tsp salt
½ tsp white pepper
1 tsp unsalted butter, room temperature
Omelette
3 eggs, room temperature
½ tsp salt
½ tsp white pepper
1 tsp unsalted butter, room temperature
Directions:
This toothsome marshmallow omelette is a childhood fantasy turned into reality. A decadent marshmallow sauce is spooned atop the finished omelette, giving a surprising taste that ought to excite both Neopets and owners alike.
Prepare the marshmallow sauce by melting marshmallows with water over a double boiler. The marshmallows will dissolve after around six to eight minutes. Continue to stir until the sauce is thick and luscious. Set it over the double boiler to keep warm.
We’re replacing salt with sugar as we don’t want the flavours to contrast against each other here. Mix the eggs thoroughly so that the sugar dissolves into the mixture.
Prepare the eggs like how they’re done with the previous two omelettes. As always, be sure to keep the scrambled eggs moving and to take them off the heat once they’re almost cooked. Wrap up the scrambled eggs with the omelette and flip it onto a plate.
Spoon a generous amount of marshmallow sauce onto the omelette. The sauce might thicken up if it’s cold. To fix it, heat it again on the double boiler and it’ll be good as new.
Yield: Serves 2
Cooking time: 20 minutes
Ingredients:
Marshmallow sauce
1 cup marshmallow
¼ cup water
Scrambled eggs
2 eggs, room temperature
1 tbsp sugar
1 tbsp unsalted butter, room temperature
Omelette
3 eggs, room temperature
1 tbsp sugar
1 tsp unsalted butter, room temperature
Directions:
The best part about these recipes is how you can make them out of simple ingredients from your kitchen. While mastering the folding technique might take some time, a bit of patience and you’ll be able to conjure up food that should make any Neopet proud.
For more exciting recipes, be sure to check out these cornflakes or White Rabbit milkshake recipes that take just minutes to make.
Photos taken by Lim An.
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