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Source: Adapted and modified from Noobcook
5 strands of long beans (note 1)
2 shallots (diced)
½ tsp salt
2 tbsp cooking oil
little bit of water (optional)
3 small eggs (about 55g each) (note 2)
1/2 tsp light soy sauce
Cornflour solution (dilute ½ tsp cornflour with a little bit of water) (note 3)
Dash of pepper
- Trim both ends of long beans. Wash and dice into ½cm length.
- In a small bowl, combine eggs, light soy sauce, pepper and cornflour solution. Beat/ whisk with a fork. Set aside.
- Heat oil in a pan. Add in diced shallots. Sauté until soft and translucent. Add in chopped long beans and stir-fry until they are almost cooked (the beans will look bright green). Add a little bit of water if needed. Season with salt. Then, spread the beans and shallots evenly in a single layer.
- Reduce heat to low. Pour in egg mixture from step (2) slowly and in a circular movement. Gently tilt the pan so the egg mixture is well distributed.
- Cover with lid and cook the omelette under medium low heat (note 4) for 2 minutes. Move the pan around the stove heat to ensure the omelette is evenly cooked.
- Once the top is dry and the underneath is nicely browned, flip it over and cook on the other side for 1 minute uncovered (note 5).
- Dish out the omelette and place on a serving plate. Leave to cool slightly before cutting it into 8 wedges (note 6). Serve with rice or congee. It is also good to dip with tomato ketchup as a snack.
- You can substitute long beans with green beans.
- The specified amount and size of eggs work well with a 26cm non-stick pan.
- The cornflour solution makes the omelette soft and fluffy.
- This is to prevent the underneath from turning too brown before the egg mixture is set.
- To cook the top of the omelette, carefully slide the omelette on a large plate. Hold the plate with one hand and tilt the pan at 45 degree with the other hand. Then flip the omelette over the pan in a quick motion.
- I use a pizza cutter to cut out the wedges.