Omelette with mushrooms and soy sauce
2 servings
30 minutes
Omelet with mushrooms and soy sauce is a fragrant dish of Thai cuisine that combines the tenderness of eggs with the rich flavor of mushrooms and the spiciness of spices. The origins of this dish trace back to the traditions of Thailand's street food, where the combination of simple ingredients and rich flavor nuances creates culinary masterpieces. Sesame and garlic add a nutty spice to the dish, while pickled mushrooms provide depth. The heat from fresh chili and pickled jalapeño harmonizes with the softness of eggs and the light sweetness of soy sauce. The omelet is perfect for breakfast or a light dinner, and its soft texture makes it pleasant to taste. Serving it with toast and fresh herbs adds freshness and textural variety. This omelet is a vivid reflection of Thai cuisine, where balance of flavors is always paramount.
1
Roast sesame and dried ground garlic in a pan. A large handful is enough to cover the bottom of the pan.
- Sesame: pinch
- Ground dried garlic: pinch
2
Add pickled mushrooms (if they are large - chop them), mix. Pour soy sauce over everything, mix, and fry.
- Pickled mushrooms: 5 piece
- Soy sauce: to taste
3
While the mushrooms are frying, prepare the egg mixture: beat eggs with milk and flour in a bowl, add finely chopped fresh red chili pepper, finely chopped pickled jalapeño pepper, season with black pepper and paprika, mix and pour it over the mushrooms in the pan. Fry until cooked. If not stirred, the omelet will look nicer. If it burns, pour a little vegetable oil.
- Chicken egg: 4 pieces
- Skim milk: 1 glass
- Rye sifted flour: 100 g
- Chili pepper: 1 piece
- Canned Jalapeno Peppers: 20 g
- Ground black pepper: to taste
- Ground paprika: to taste
- Vegetable oil: to taste
4
Garnish with finely chopped fresh herbs on top. It can be served with buttered toast.
- Green: 1 bunch