Wednesday, 30 October 2013

The Rice Pot Version of Fried Omelette with Chives


1. 8 medium sized eggs
2. 2 stalks of chives/spring onions (chopped into fine pieces)
3. Sea-salt
4. Sunflower oil


1. Break all eggs into a large bowl.

2. Add the chives and a dash of sea-salt.

3. Beat the eggs until all ingredients mixed thoroughly.

4. Pour about 2 tablespoons of sunflower oil into a rice pot.

5. Allow the oil to heat up.

6. Pour the egg mixture into the pot.

7. Close the lid for approximately 10 minutes.

8. Open and check whether the eggs are cooked.

9. If not, continue until eggs are cooked thoroughly.

10. Once it is done, remove promptly.

11. Serve warm with rice.

Bon appétit!

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