Dandelion green omelette
Chinese Cooking Demystified · ♥ 4.2K likes · 84.6K views · 13 min video
Read about whole eggs in the BrightCulinary Book
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Ingredients
Method
Techniques
- 250 g dandelion greens
Cut off the harder parts of the dandelion stems; blanch the greens in boiling water 5 minutes to reduce the bitterness.
- 6 pieces Italian basil
Heat off, toss in the basil, mix and drain; cool to the touch and wring dry like a towel; chop into roughly 1 cm bits.
- 3 whole eggs
- ¼ tsp salt
- ¼ tsp sugar
- ½ tsp fish sauce
- ¼ tsp black pepper
Whisk the eggs with the salt, sugar, fish sauce and black pepper until no stray strands remain; mix in the greens, adding an extra beaten egg if the egg-to-veg ratio is off.
- 1 whole egg
- 2–3 tbsp oil
Heat a 6 inch pan on medium with the oil until bubbles form around a chopstick; pour in the egg, jiggling or pushing to spread it evenly.
Cook until the bottom is nicely browned, flip, cook the other side to light brown, then plate.