Crisp-Edged Thai Omelette with Scallion and Rice

What you need

• 4 large eggs
• 2 tsp fish sauce
• 1 tsp lime juice
• 1/4 tsp white pepper
• 1 scallion, thinly sliced
• 150 ml (2/3 cup) vegetable oil, for frying
• steamed jasmine rice, to serve
• Thai chilli sauce, to serve

Method

Restated from the original video

1. 1

   Crack the eggs into a bowl and add the fish sauce, lime juice and white pepper.

2. 2

   Whisk hard with a fork for about 1 min, until the mixture is pale and frothy. The air is what makes the omelette rise.

3. 3

   Stir in the scallion.

4. 4

   Pour the oil into a wok or deep frying pan and set it over medium-high heat. Heat for about 3 min, until a drop of egg sizzles and rises at once.

5. 5

   Pour the eggs into the centre of the pan from a height, in a steady stream. The edges should balloon and turn lacy right away.

6. 6

   Cook, without touching it, until the underside is deep golden and the top is mostly set, about 1 min.

7. 7

   Flip the omelette and cook the second side for 30 seconds, until cooked through with no runny egg left.

8. 8

   Fold it in half, lift it out and drain it on paper towels for a few seconds.

9. 9

   Serve at once on top of rice, with chilli sauce on the side.

Imported from tenina.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.