Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken Eggs | 2 large |
| Red Shallots | 2 cloves |
| Garlic | 1 clove |
| Bird’s Eye Chili | 2 large |
| Salt | To taste |
| Seasoning (Masako) | To taste |
Instructions
- Begin by preparing all the ingredients; ensure they are fresh and ready for use.
- In a mortar, roughly grind the red shallots, garlic, bird’s eye chili, salt, and seasoning until you achieve a coarse paste, which enhances the flavor.
- Crack the two eggs into a mixing bowl, add the prepared spice mixture, and whisk together until well combined.
- Heat a non-stick frying pan over low to medium heat, ensuring it’s evenly hot but not too hot to burn the eggs.
- Pour a small amount of the egg mixture into the pan, spreading it evenly. As the edges start to set, gently push the cooked portion towards the center, allowing the uncooked egg to flow to the edges.
- Once the layer is cooked but still slightly runny, carefully roll the omelette towards one side of the pan, creating a tight roll. Continue to add more egg mixture and repeat the rolling process until all the mixture is used.
- Once fully cooked, transfer the rolled omelette to a plate and slice into pieces for serving.
Serve hot with steamed rice for a delightful meal! Enjoy the explosion of flavors in every bite! 🤤