Wednesday, 16 March 2011

Quick Thai Omelet

This is ideal as a quick meal, or as a side dish.  It is regularly part of our meals
4 eggs
3 cloves garlic
2 spring onions
2 Tbsps Fish Sauce
Pinch of MSG (Can be omitted)

Smash the garlic, don’t chop it!, and finely chop the spring onions, it’s the green part that you want.

Break the eggs into a bowl, add the garlic, spring onions and fish sauce and beat well.

Heat a couple of tablespoons of oil in a wok and when hot, add your egg mixture.

Let it set for about 30 seconds then tilt and rotate the pan and use a fish slice to ease the omelet from the base of the pan.  Continue cooking and then flip it as you would any other omelet.

Serve once the egg is set

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