Julia Child's Rolled Omelet Thai-Style
1 standard portion
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 large eggs
- Β½ tsp Red Boat fish sauce
- 1 tbsp chopped cilantro
- 1 tbsp chopped scallions
- β lime
- 1 tbsp ghee
Method
- Grab your eggs and crack them in a bowl.
- Measure out your fish sauce and add it to the bowl with the eggs.
- Chop up your cilantro, scallions, and lime. Then, puncture the egg yolks (I like to use chopsticks!) and whisk to mix the eggs and fish sauce.
- Add the cilantro, scallions, and lime juice to the bowl with the whisked eggs. Mix again until blended.
- Heat the ghee in a seasoned 8-inch cast iron skillet over high heat. Swirl it around to cover the sides of the pan, and add the eggs.
- Let the eggs sit undisturbed for a few seconds and then start jerking the pan back towards you at a 20 degree angle so the omelet begins to roll over itself at the bottom of the pan.
- Once itβs mostly cooked through, grab a plate and tip the omelet out of the pan. Garnish with additional cilantro and scallions, and dig in!