thai omelette
This recipe was inspired by the wonderful light ‘egg net’ omelettes that my favourite Thai place makes. While I love the restaurant ‘net’ version, it’s far too much hassle for home cooking. Whereas this simple omelette takes only a few minutes to prepare and packs a big flavour punch.
serves 1:
3 eggs
1-2 small red chillies, finely sliced
1 green onion, finely sliced
1/2 bunch mint, leaves picked & torn if large
2-4 tablespoons oyster sauce
1. Heat a small fry pan on a medium heat. Meanwhile whisk eggs and chilli until just combined. Season.
2. Add a little oil to the pan and then the egg. Cook for about 30 seconds then gently move the cooked edges into the middle and allow the runny egg to run out to the sides.
3. Leave for another 30 seconds to 1 minute or until the egg is almost all set.
4. Remove from the heat. Top with herbs and drizzle with oyster sauce.
leftover potential?
OK. But nicer when freshly made. Difficult to reheat without overcooking the egg.
variations for fun
vegetarian – use vegetarian ‘oyster’ sauce or replace with hoisin or sweet soy sauce.
vegan – pan fry some sliced tofu and serve with the herbs, chilli and sauce. See above for veggie oyster sauce options.
herby – for an extra freshness add in 1/2 bunch fresh coriander leaves.
crunchy – add a few handfuls of bean sprouts to the mint.
no oyster sauce? – serve with lime juice instead.
problem solving guide
bland – try a little more oyster sauce.
too salty – go easy on the oyster sauce.
eggs rubbery – this means the eggs have been overcooked. Next time remove from the heat before the egg is completely set. Remember it will keep cooking after the heat has been turned off.
eggs ‘snotty’ – if there are watery or other icky bits it means the eggs are undercooked. You could pop back in the pan with the undercooked side down for a few seconds if you like.
serving suggestions
Great as a quick meal on its own or as part of a Thai banquet.
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