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Bak Kwa Onion French Omelette ~ 肉干洋葱煎蛋卷

This is my first attempt at making a French omelette.  A French omelette is rolled up into an oval or cylindrical shape before serving.  I've surfed the internet for many versions of how some chefs whipped up this omelette with ease.  I managed to pick up some tips here and there and came up with my Bak Kwa Onion French Omelette.




Bak Kwa Onion French Omelette  ~  肉干洋葱煎蛋卷   
Ingredients
  • 3 eggs + 1/2 tsp water
  • 30 gm bak kwa bits
  • 1 medium onion, diced
  • Salt and Pepper
Method
  1. Using a fork, whisk up the eggs with 1/2 tsp water.  (Adding water will help to break up the protein and fluff up the eggs a little).  Whisk till no egg whites are visible.  Add in a bit of salt and a dash of pepper.
  2. Heat up some oil and lightly pan-fry the onions and bak kwa bits.
  3. Dish up and set aside.
  4. Heat up a non-stick pan on medium heat, lightly pour the beaten eggs onto the pan.  Stir the eggs in circular movement and shake the mixture to cook evenly on low heat.
  5. Lightly pat the eggs and when the top surface of eggs is thickened and no visible liquid of egg is left, pour the onion filling on one side of the omelette and slowly fold and roll it up.  
  6. Then flip the roll onto a serving plate.
  7. Serve immediately.

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