Sunday, 6 July 2008


A simple, pretty and quick dish that can be enjoyed at any time of the year.

Ingredients – serves 6
3 to 4 slices cooked ham – sliced into thin strips
4 spring onions – cut into 4 cm lengths
1 small can bamboo shoots – sliced thinly like the ham
5 dried mushrooms – soaked until soft, drained and sliced thinly
8 eggs
1 tsp salt
1 tsp sugar
4 to 5 tbsp oil for frying

Beat the eggs in a bowl with the salt and sugar, briefly but energetically to incorporate as much air into the eggs – this make the omelette fluffier. Add in the ham, bamboo shoots, mushrooms and spring onion. Mix well.

Heat oil in a wok and add the egg mixture into the hot oil. Ensure that the ingredients are evenly distributed in the egg.

When the omelette has set on the bottom, divide it into 2 to 3 portions and turn it over. Form the portions into one omelette again.

When nearly set, you may cut it into pieces again or leave it as one big omelette. Lift and serve hot.

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