Jan 4th, 2013
This meal was inspired by a recent trip to Kuala Lumpur, which in my eyes is currently my number one city for food!
This recipe will require –
- 3-4 eggs
- Spring Onions
- Smoked Salmon
- Coconut Oil
- Some kind of sauce, Guacomole/Mayonaise/Chilli Sauce
Whisk the eggs till the yolks are beaten and season it with salt/pepper, you can also add the spring onions in here too. Pour the mix into a large non-stick pan/Wok coated in coconut oil.
Try to even out the mixture by spreading it around the pan, remember to use a low/medium heat as you don’t want to over cook the egg.
Once the egg has been cooked, place onto a kitchen towel to soak up the oil but also prepare it so that you can roll up the egg.
Leave for 3-5 mins to cool down.
While the egg is cooling you can get the smoked salmon ready and lay it down onto the egg. You can also substitute the egg for bacon, maybe add in some onions/coriander for flavouring and also add some kind of sauce such as guacomole/mayo or even salsa.
Remember this is a fairly large egg omelette so it doesn’t have the same stretchy consistency that you get from gluten containing products.
The fun part starts when you have to roll the egg.
Try not to roll it up like the hulk and mash the thing to pieces, use the kitchen roll the egg is lying on to help you lift and roll.
Hopefully you end up with something like this……
Cooking time – 6 mins (prep time – 6mins) – Total time – 12min