Sometimes, a simple egg omelette is all that you need for dinner on a busy night. This one is savory enough to be satisfying. It can be accompanied by nice green salad dressed with olive oil, crispy baguette, or hot bowl of rice.
The technique for this Vietnamese omelette demonstrates the French influence in Vietnamese cuisine. For Vietnamese, an omelette is part of a meal with many dishes. However, you can simply half the ingredients for an individual portion with 3 eggs. I like to whisk the eggs with a pair of chopsticks and use the chopsticks to push the omelette around like you would a spatula. One less utensil to wash! The omelette is usally left open-faced, a nice presentation with the sprinkling of scallions over a yellow bed of eggs.
- 5 eggs
- 1-2 chopped scallions
- Crushed black pepper
- 1 tsp of Oyster sauce
- 2 tsp of fish sauce, depending on taste
- 1 tbsp oil
1. Break the eggs into a bowl
2. Add to eggs – chopped scallions, crushed black pepper, oyster sauce and fish sauce.
3. Heat 10 inch skillet with oil put over medium-high heat.
4. Whisk egg mixture until it is combined – not frothy.
5. Pour mixture into hot skillet, adjust heat to medium heat.
6. As soon as the edges start to curl up, gently lift up with spatula on the edge to allow liquid portion to run underneath the omelette.
7. Repeat step 6 all the way around the omelette.
8. Cook omelet until the top of the omelet is soft and a little wet.
9. Omelette will continue to set after it is taken off the heat.