Food Court Omelette

• portionen: 4 6” omelettes

Zutaten

For the omelettes

6 large eggs

1 teaspoon sea salt

⅛ teaspoon white pepper

1 head of broccoli (about

12 oz/350 g), cut into small florets, stem peeled and cut into discs a scant ¼ inch (5 mm) thick

1 yellow onion, finely diced

4 green onions, sliced

1 garlic clove, finely chopped

2-3 tablespoons neutral oil white or brown rice, to serve

For the Gravy

1 tablespoon cornstarch

2 tablespoons soy sauce or tamari

1 tablespoon vegetarian stir-fry sauce or oyster sauce

1 tablespoon Shaoxing rice wine

2 teaspoons toasted sesame oil

1 cup (240 ml) vegetable stock or water pinch of white pepper

Anweisungen

To make the gravy, place all the ingredients in a saucepan. Bring to a boil over medium heat, whisking constantly, for 4-5 minutes, until the gravy thickens. Set aside.

Place the eggs, salt and white pepper in a mixing bowl and whisk until smooth.

Add the broccoli, onion, three-quarters of the green onion and the garlic and mix well.

Place a small skillet over high heat. When hot (you should see wisps of smoke rising from the surface), add 1 tablespoon of the oil to the pan, then ladle about ½ cup of the batter straight into the hot oil.

Fry for 1-1½ minutes, until golden and puffy.

Using a large wide spatula, confidently flip the omelet over and cook for about 1 minute on the other side, until golden.

Remove from the pan and continue cooking the remaining batter.

To serve, place some rice in a bowl, top with an omelet and pour over some of the gravy. Top with the remaining green onion.

Tips: If you have any extra broccoli stalks saved up, cut them into discs a scant ¼ inch (5 mm) thick and use in this recipe.

I like to fry one omelet at a time, which gives me more control over the cooking process. If you have a small skillet, use that as it will keep the egg from running all over the pan.

Notizen

From: ‘Tenderheart’ by Hetty Lui McKinnon