Simple Taiwanese style omelet and a very popular one. It only takes a few minutes and adds a great savory to go along with steamed rice or congee. You can also cooked this dish with dry salted radish.
Ingredients:7 free range eggs
120g spring onion, coarsely chopped
salt
5-6 tbsp vegetable oil
Preparation:
1. Crack the eggs into a glass mixing bowl and beat them until they are frothy. Stir in spring onion, season with salt.
2. Heat a heavy nonstick saute pan over medium heat. Add the oil into the pan. When the oil is hot enough. Gently pour in the eggs, reduce the heat to low. Let the eggs cook for up to a minute or until the bottom is puffed or starts to set.
3. Using turner, gently stir the pan to allow the still liquid egg mixture to flow in underneath. Flip the omelet once or twice, Continue to fry it until inside is done and both sides are browned but still moist and soft. Transfer to a plate when the eggs are set, drizzle a litte bit soy sauce if desired and served with steamed rice.
coarsely slice
