An omelette is one of the first things I learnt to make as a starving student, and it’s still one of the things I love to make regularly – not just for breakfasts, but for quick lunches and dinners. The one I grew up with is fluffy on the inside and golden brown on the outside, and seasoned with soy or fish sauce rather than salt for extra flavour. I also like to chuck in whatever herbs are available.
1 spring onion (scallion), finely chopped, white and green parts separated
½ red chilli, finely chopped
handful of fresh herbs, such as coriander (cilantro), mint or Thai basil
Method
Beat the eggs in a bowl with the fish sauce and white pepper.
Heat a small frying pan set over medium–high heat. Add the oil and, when hot, fry the white parts of the spring onions and the chopped chilli for a few seconds until fragrant.
Pour in the beaten eggs – they should sizzle immediately in the hot oil. Let the egg set slightly before using a spatula or pair of chopsticks to push the cooked sides of the omelette into the centre and swirling the pan so the raw egg runs to the edges. Do this until the egg is mostly cooked and golden brown underneath. It’s ok for the middle to be a bit runny.
Sprinkle the herbs and green parts of the spring onions on top before folding or flipping. Let cook for a few seconds more before dishing up. You can serve this whole, folded in half or snipped into pieces to scatter over dishes like Plain Congee or Hot Smoked Mackerel and Ginger Congee.
TIP: I like my omelettes saltier to serve alongside plain rice or congee. If you’re having this on its own, use a touch less fish sauce. To make this vegan-friendly, you can use light soy sauce instead.
An omelette is one of the first things I learnt to make as a starving student, and it’s still one of the things I love to make regularly – not just for breakfasts, but for quick lunches and dinners. The one I grew up with is fluffy on the inside and golden brown on the outside, and seasoned with soy or fish sauce rather than salt for extra flavour. I also like to chuck in whatever herbs are available.
This recipe is from Shu Han Lee’s new cookbook, Agak Agak – Everyday Recipes From Singapore published by Hardie Grant books.
Ingredients (SERVES 1–2)
2 large free-range eggs
1 tsp fish sauce, or to taste
¼ tsp ground white pepper
2 tbsp vegetable oil
1 spring onion (scallion), finely chopped, white and green parts separated
½ red chilli, finely chopped
handful of fresh herbs, such as coriander (cilantro), mint or Thai basil
Method
TIP: I like my omelettes saltier to serve alongside plain rice or congee. If you’re having this on its own, use a touch less fish sauce. To make this vegan-friendly, you can use light soy sauce instead.
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