Ingredients:
- 4 duck eggs
- 5-6 red bird’s eye chilies (adjust to taste)
- Salt to taste
- 1 tablespoon chicken bouillon powder (optional)
- Cooking oil for frying
Instructions:
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Prepare the Chilies: Begin by finely grinding the red bird’s eye chilies. You can adjust the amount of chilies based on your preferred level of spiciness. The finer you grind them, the more integrated the heat will be in the dish.
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Beat the Eggs: Crack the duck eggs into a bowl or bottle. Beat them thoroughly until the yolks and whites are well combined. If using a bottle, close it tightly and shake vigorously.
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Mix Ingredients: Transfer the beaten eggs into a mixing bowl or any suitable container. Add the finely ground chilies, a pinch of salt, and the chicken bouillon powder if using. Stir well to ensure the ingredients are evenly mixed.
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Fry the Omelet: Heat a generous amount of cooking oil in a frying pan over medium heat. Once the oil is hot, pour in the egg mixture. Cook until the edges start to set, then gently fold or flip the omelet to cook the other side until golden brown and cooked through.
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Serve: Once cooked, remove the omelet from the pan and place it on a serving plate. Serve hot.
Note: Duck eggs are used in this recipe to achieve a vibrant red color, even with a smaller amount of chilies. Enjoy your spicy and flavorful red duck egg omelet!
SELAMAT MENCOBA! (Happy Cooking!)