Sunday, April 4, 2010

Mini Egg Omelettes

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This recipe makes mini egg omelettes. The use of fish paste provides added flavour than using only eggs. If you're looking to make this recipe, I highly recommend making it with the Stuff Eggplants since you can use the same green onion soy sauce garnish for both dishes.

The ingredients required are:
  • 1 tub of fish paste (available from your local Asian grocer)
  • 4 Eggs
  • Several Stalks of Green Onion for the garnish
  • Soy Sauce
To make the Mini Egg Omelettes:
  1. Beat the eggs in a bowl, and then add to the fish paste.
  2. Ensure to mix the eggs evenly with the fish paste, you should get a chunky-batter consistency
  3. Heat up oil in a non-stick pan on medium-high heat. You may also use a traditional wok, but I find it easier to work with a non-stick pan. Spoon roughly tablespoon amounts of egg onto the pan.
  4. Do not touch the egg until you can see a very clear outer edge of cooked egg on the pan. If you move the eggs too early on, you'll see that the liquid egg will just run and ruin the half-moon shape we're going for. Gently fold the egg onto itself, and allow it to cook further. After another 30 seconds, you may flip the egg onto the otherside to provide an even colour for both sides.
  5. The finished product can be served with a green onion soy sauce garnish on the side. To make the garnish, thinly slice the green onion at a 35 degree angle to make long slices. Heat up oil in a small pot on high heat. Once the oil is boiling turn off the heat and toss in the green onion. Remove the green onions and place it into a small dish, and add some soy sauce.

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