Green Omelette
4 servings
30 minutes
Green omelet is a delicate, airy dish of Pan-Asian cuisine known for its lightness and expressive flavor. Eggs whipped with soy milk create a soft texture, while green onions add fresh crunch and aroma. Fish sauce adds a slight saltiness that highlights Eastern flavor notes, and sugar balances the overall palette for a harmonious aftertaste. The dish is baked in the oven to preserve its fluffiness and tenderness, similar to traditional Asian egg dishes. The green omelet is perfect for breakfast or a light dinner and can be complemented with rice or fresh vegetables. Its simplicity in preparation makes it convenient for a quick yet refined meal. This omelet embodies culinary minimalism where every detail plays an important role in creating an exquisite balance of taste.
1
In a bowl, beat the eggs with soy milk, finely chopped green onions, sugar, fish sauce, and vegetable oil. No salt is needed, as the fish sauce is salty enough. However, if you have a high salt tolerance, you can risk adding salt to the mixture.
- Chicken egg: 3 pieces
- Soy milk: 50 ml
- Green onions: 50 g
- Fish sauce: 1 teaspoon
- Sugar: 1 teaspoon
- Vegetable oil: 20 ml
2
Preheat the oven to 150 degrees. Pour the egg mixture into a mold and place it in the oven for half an hour. Different ovens operate at different intensities, so check on the omelet. It should rise and be firm to the touch when done. Chefs in Soviet canteens aimed for a similar texture, but they had even more complex goals - to achieve a slight rubbery taste and jelly-like texture on the cut.
- Chicken egg: 3 pieces
- Soy milk: 50 ml
- Green onions: 50 g
- Fish sauce: 1 teaspoon
- Sugar: 1 teaspoon
- Vegetable oil: 20 ml