Green Omelet
Breakfasts • Pan-Asian
Description
A Japanese-Thai-inspired dish that should be baked in a special copper box or in a small regular non-stick baking dish.
Ingredients
- Chicken Egg 3 pieces
- Soy Vanilla Milk 0 fl oz
- Scallions 0 oz
- Fish Oil 1 tablespoon
- Sugar 1 tablespoon
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
In a bowl, whisk together the eggs with soy milk, finely chopped green onions (it's best to use the crispy spring onion variety, also known as chives, but regular green onions will work as well), sugar, fish sauce, and vegetable oil. There's no need to add salt, as the fish sauce is salty enough. However, if you have a high salt tolerance, you can take the risk and add a little salt to the mixture.
Step 2
Preheat the oven to 300°F. Pour the egg mixture into a baking dish and place it in the oven for half an hour. Different ovens operate at varying intensities, so keep an eye on the omelet as it cooks. It should rise and feel firm to the touch when done. This is the texture that chefs in Soviet canteens aimed for, although they had even more complex goals—to achieve a slight rubbery taste and a jelly-like consistency when sliced.
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