I enjoy eating this simple dish for breakfast or as a nice side dish for dinner. Because I add a few dashes of fish sauce, this is sometimes my whole dinner. :)
Scrambled Egg Omelet
2-3 eggs, beaten
1-2 tsps Nuoc Mam (Vietnamese Fish Sauce)
Optional: For fluffier texture, add 1 tsp milk per egg.
Beat three eggs and add about 1 to 2 tsps fish sauce. If you're not familiar with fish sauce, I suggest starting out with 1 tsp and see if you like it with eggs first before adding more.
Heat your wok on high and add a few drizzles of oil. When smoke starts coming out of the wok, add in the eggs and swirl around in the wok until a thin layer is formed.
Then gently slide the eggs onto the side of the wok with a wooden spoon. Tilt the wok so the eggs drift down to the empty side.
Keep repeating and flipping the eggs until a sort of loose omelet is formed.
If that isn't very clear, I made a YouTube video just for you. Obviously, the technique would show up much better if I wasn't doing this one-handed. :P
And thus, you have what I call my scrambled egg omelet. This is a savory dish so serve with plain white rice to show off its flavors.
I used the scrambled egg omelet in these other recipes:
Fried Rice with Bacon, Corn, Eggs, and Green Onions
Fried Rice with Chinese Sausage, Mixed Frozen Vegetables, and Eggs
Fried Rice with Hot Dogs, Eggs, and Ketchup
Fried Rice with Kimchee and Spam
Fried Rice Yang Chow-Style
Pad See-Ew (Thai Rice Noodles with Soy Sauce, Broccoli, Chicken, and Eggs)
1 year ago today, Yum Cha Cafe in San Gabriel is still my favorite place for freshly steamed shrimp cheong fun (Chinese rice noodle rolls).