21/09/2024
Chinese-Style Layered Omelette Recipe
It makes a fine lunch, but it is an even better dinner, perfect for those nights when all you have is eggs in the refrigerator and you don’t want to cook anything complicated. A bowl of rice, some kimchi or other kind of pickled vegetable, and you’ve got a grand weeknight meal.
Ingredients:
6 eggs
large
Bundle (1.5 oz) garlic chives
flowering, sliced thinly, optional
¼ teaspoon kosher salt
if using table salt, use half as much
Neutral oil
like canola or peanut, for greasing the pan
5 (3 ounces) scallions
white and light-green parts only, sliced as thinly as possible
15ml (3 teaspoons) soy sauce
White rice
steamed, for serving
Skillet
10-inch, nonstick, or 8-inch nonstick pan
Preparation:
In a medium mixing bowl, beat eggs along with sliced flowering garlic chives (if using) and salt until thoroughly mixed.
Place about 1 teaspoon of oil in an 8- or 10-inch nonstick skillet over medium heat. When the pan is hot, add just enough egg mixture to coat bottom of pan, swirling to ensure complete distribution. Cook until the bottom is completely set and the top is just barely set with just a trace of runniness; slide omelette onto serving plate. Top with sprinkling of sliced scallions and 1 teaspoon (5ml) of soy sauce; if using a 10-inch skillet, use 1.5 teaspoons (7ml) soy sauce.
Repeat process with remaining egg mixture, topping each layer with sliced scallions. If using an 8-inch skillet, drizzle one of the middle layers with 1 teaspoon soy sauce and drizzle the final 1 teaspoon of soy sauce over the top. If using a 10-inch skillet, drizzle remaining 1.5 teaspoons soy sauce over top. Serve immediately with piping-hot steamed white rice.
Decorate as you wish! 🥰
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