Trung Chien Sua Yen Mach (Vietnamese Oat Milk Omelette)
Vietnamese dishesEgg DishesNationwide15 minutes
A splash of milk is the familiar trick behind this omelette, giving a puffed, moist piece rather than a dry one. What goes wrong is heat that runs too high, browning the surface while the inside is still wet.
The milk is dissolved with the salt first, then poured into the beaten eggs. Medium low heat lets the omelette rise gradually and color evenly on both sides.
This batch weighs about 299g, at roughly 202 calories per 100g.
Method
Dissolve 1/4 teaspoon salt in 15ml unsweetened oat milk.
Crack 4 eggs into a clean bowl and beat well. Add the milk mixture and 1/2 teaspoon pepper, then beat until smooth.
Heat 30ml cooking oil. Finely chop the white ends of 2 spring onions and fry until fragrant.
Pour the egg mixture into the pan and cook over medium low heat until golden and set through.
The omelette is lightly seasoned, so serve it with soy sauce or a spicy fish sauce dip.
Tips
Unsweetened oat milk keeps the omelette savory, while a sweetened one browns and scorches very quickly.
Medium low heat lets the omelette puff without catching.
Dissolving the milk with the salt before it meets the eggs gives an even mixture.
Frying the spring onion whites in hot oil first carries their aroma into the omelette.
Once the surface just sets, the lowest flame and a short wait make the flip clean.
More from kOBE
The kOBE kitchen has over a thousand more recipes, plus Monk Fruit Blend and ready meals delivered.