Thai · Lunch
Salted Egg Omelette
Thai-style folded omelette built around salted duck eggs whisked with fresh chicken eggs, fried in a hot wok until puffed and lightly crisped at the edges, then scattered with scallion and cilantro. Served over steamed jasmine rice with sliced cucumber and a drizzle of light soy and fish sauce.
$3
8 minsPrep
5 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
571Calories
21.8gProtein
40.2gFat
31.6gCarbs
2.3gSugar
1.3gFiber
1680mgSodium
712mgChol
9.1gSat Fat
410mgPotassium
98mgCalcium
3.1mgIron
2.2mcgVitamin B12
7.1mgVitamin C
rich-umami
hidden-gems
quick-lunch
vegetarian
Instructions
1
Prep
Crack two salted duck eggs into a bowl, add the chicken egg, fish sauce, and white pepper; whisk until just combined.
2
Heat
Pour vegetable oil into a wok and heat over high heat for 1–2 minutes until shimmering and a drop of egg mixture sizzles.
3
Fry
Pour egg mixture into the center of the hot oil; let it puff undisturbed over high heat for 45 seconds until golden at the edges.
4
Fold
Using a spatula, fold the omelette in half and cook 30 seconds more. Transfer to a plate, scatter with scallion and cilantro, arrange cucumber alongside, and drizzle with soy sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 salted duck eggs (200g)
- 22 chicken egg (100g)
- 2 tsp2 tsp fish sauce
- 1/2 cup120ml vegetable oil, for frying
- 2 tbsp2 tbsp scallion
- 2 tbsp2 tbsp cilantro
- 1/4 tsp1/4 tsp white pepper
- 1 1/2 cup240g steamed jasmine rice, to serve
- 11 cucumber (240g)
- 1 tsp1 tsp light soy sauce, for drizzling
