Thick Indonesian Omelette
Three ingredients, eight minutes, and it comes out thick and layered. The end-of-month saviour that never fails.
- Time
- 10 min
- servings
- 2
- Spice level
- 🌶️
- Estimated cost per serving
- Rp 6.000
Equipment used:StoveWok
Contains: Egg
Ingredients
Quantities adjust automatically.
- 4 pcChicken eggNot yet
- 4 cloveShallotNot yet
Slice thin, do not grind
- 1 stalkSpring onionNot yet
- 3 pcBird's eye chilioptionalNot yet
- 1 tbspRice flouroptionalNot yet
The trick that makes it puff up thick
- 1 tspSaltNot yet
- ½ tspPepperNot yet
- 4 tbspCooking oilNot yet
Method
- 1
Beat the eggs until genuinely foamy — a full minute at least. This is what separates thick from flat.
- 2
Add shallots, spring onion, chili, rice flour, salt, and pepper. Stir just briefly.
- 3
Heat a generous amount of oil over medium. Pour the mixture in all at once and do not stir.
- 4
Cook until the edges dry and the base browns, then flip once only.
Estimated nutrition per serving
- Energy
- 411 kkal
- Protein
- 14 g
- Carbohydrate
- 3 g
- Fat
- 38 g
Calculated from standard food composition tables and average ingredient sizes. An estimate, not medical advice.
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