DRIED RADISH OMELET
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Dried Radish Omelet
Omelets can also be intimidating in their simplicity. No more! Today, we’ll show you how to make a perfect omelet, from whisking the eggs to sliding the finished omelet onto your plate. Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Ingredients 4 eggs
1 Whisk the eggs with the salt, pepper and 2 tablespoons of water.
2 tablespoons water
2 Heat the oil in a large fry pan or wok over medium-high, until the oil is very hot and begins to pop a little. Stir in the chopped dried radish and cook for about 30 seconds, stirring.
¼ teaspoon salt ¼ teaspoon white pepper 1 tablespoon finely chopped dried daikon radish 2 tablespoons vegetable, peanut or canola oil
3 Pour in the beaten eggs. Scrape the edges that are beginning to cook toward the center of the pan to create ruffles of gently cooked eggs in a tall, round heap. Loosen the edges of the omelet with a spatula. 4 Once eggs are almost thoroughly set on top and the underside of the omelet appears to be golden-brown, carefully flip the entire omelet over. Cook on the opposite side for about 1 minute or until lightly browned. Transfer to a serving dish to serve immediately.
