- 2 eggs Whole
- Salt to taste
- 1 tablespoon Chilli sauce
- 1 teaspoon lime juice
- 1 teaspoon soy sauce
- 1 tablespoon corn flour
- ½ cup oil (actually used is about 1tbsp because it is deep fried omelette rest is reused)
Combine eggs,salt, soy sauce, corn starch, lime juice, a medium bowl. Wish till batter is frothy and there are no white streaks of egg whites.
Heat the oil in a wok till it reaches smoking point.
Hold the egg bowl over a good height of almost 10-12 inches over the wok and pour the egg mixture into the hot oil.
Allow the egg mixture to cook/deep fry for 1 minutes or so till edges become crispy.
Flip the omelette cook it till light golden brown.
Serve hot omelette immediately over a steaming bowl of rice and hot sauce or Sriracha sauce.
Calories: 258kcal | Carbohydrates: 17g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 631mg | Potassium: 140mg | Fiber: 1g | Sugar: 9g | Vitamin A: 478IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 2mg