Fold over Chinese style stuffed Egg Omelette
A delicious Chinese style egg omelette with the recipe kindly supplied to Magic Breakfast by Emmy nominated TV chef host Ching-He Huang MBE.
Servings 1
Equipment
- 1 Bowl
- 1 Wok Frying pan would also work
Ingredients
- 1 tbsp rapeseed oil Other oils would work, eg olive oil, sunflower oil
- 2 whole Eggs
- 1 tsp Light soy sauce
- 1 dash Toasted sesame oil
- 1 whole Spring onion
- 1 pinch White pepper
For the filling
- Few strips Ham (optional!)
- Few strips Smoked salmon (optional!)
- Few strips Ham (optional!)
- Few strips Chicken breast (optional!)
- 1 handful Sliced lettuce Iceberg or Gem work best
- Few strips Red or Yellow pepper
Instructions
- In a small bowl, lightly beat the eggs, add the light soy, toasted sesame oil, spring onion and ground white pepper.
- Heat a wok or pan over medium heat until slightly smoking and then add the rapeseed oil before giving it a swirl in the pan.
- Add the seasoned egg mix filling up the wok or pan, coating the sides. You want a golden circular base. Cook for 40 seconds on gentle medium heat, then using a flat wooden spoon, start to lift the base off to flip the egg omelette (like a pancake).
- Cook on the other side for 10 seconds until firm.
- Transfer to a serving plate, fold in half, and then in the centre add any strips of ham, smoked salmon, or chicken breast. Top with shredded lettuce and pepper strips. Serve with your favourite hot sauce or sweet chilli sauce.
Notes
The recipe is adapted from ‘Wok for Less’ by Ching-He Huang.