Simple Omelet: Plain, Dumb but Yummy

Sometimes you just need something quick and simple to go with your rice. Perhaps it’s the end of the week, and the only thing left in the fridge are a few eggs. A la Thai Malay dishes also tend to be excellent when paired with an egg dish. For these times, we can make a simple omelet.

After making this over and over again, I’ve found my tried and tested recipe. The ingredients are super simple, but the method also matters in making a good simple omelet. I’ve definitely screwed up a few in the beginning. Practice makes perfect. Some of my omelets turn out super ugly and not Instagram-worthy, but the flavor remains consistent. I highly recommend having this omelet with chicken paprik or three-flavored barramundi. Do give it a try!

Step by Step

In a medium sized bowl, add the eggs, Cukup Rasa seasoning powder, and water.

Whisk until thoroughly combined.

In a 10-inch non-stick skillet, heat the oil or fat. Your pan needs to be screaming hot, so wait for the oil to start smoking.

Add the egg mixture in a thin stream, starting from right above the pan and pulling the bowl up as you pour.

Start stirring the egg mixture, pushing to the middle of the pan the parts that have started to set, and letting the runny bits flow directly onto the pan.

When most of the mixture has set, spread the eggs out to entirely cover the bottom of the pan, and continue cooking undisturbed.

When the top part of the omelet is mostly cooked and just slightly moist, flip and cook until the other side is golden brown. You can also fold the omelet in half, or fold into three towards the middle, like a letter.

Once both sides are golden brown, remove from heat and serve immediately.