Asian Style Mushroom Omelette

28th July 2022

RECIPES 30 mins Egg Dish

Prep 15 mins

Cooking 15 mins

Total 30 mins

Servings 4

Click here for the Chinese version of this recipe.

3 Eggs*, lightly beaten
80g Golden Oyster Mushrooms*
60g Pink Oyster Mushrooms*
60g Beansprouts*
1pc spring onion (white and green parts divided)
1/2 pc Chinese chicken sausage, thinly sliced
1/2 tbsp kimchi, finely chopped
1/8 tsp black pepper
5 tsp oyster sauce
1/4 tsp salt

Sauce

2 tbsp mayonnaise
1 tsp lime juice

Tip:

Dry-saute the mushrooms without oil to aid in the browning and release the umami flavour.

The Golden Oyster Mushrooms or Pink Oyster Mushrooms can be substituted with other mushrooms eg. Golden Spring Mushrooms*.

*Local Produce

Step 1

In a large skillet over medium-high heat, add mushrooms and stir fry for about 2 - 3 mins until lightly golden and fragrant, then add in Chinese chicken sausage and stir fry for 1 - 2 mins. Add in salt and black pepper, and let it sizzle for 30 secs. Add in beansprouts and spring onions, and season with oyster sauce. Toss for 30 secs and turn off the heat. Remove from the skillet and add in kimchi. Mix well.

Step 2

Heat up the skillet with a big spoonful of oil. When the oil is really hot, add in the beaten eggs. The edge of the egg pancake will start to bubble immediately and puff up to form a beautiful halo of crispy tendrils.

Step 3

Keep your spatula off the egg mixture. Let the egg mixture cook undisturbed over medium to low heat until the bottom side turns golden brown. Add in the cooked ingredients. Fold half of the egg over to seal the omelette. Add in a splash of water to slightly steam it for 10 secs.

Step 4

Slide the egg omelette onto a chopping board. Trim the sides and serve on a plate with the sauce.

Asian Style Mushroom Omelette

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