Omelettes are the essence of a simple filling meal: They’re quick to make and you can jazz them up with any flavour you like. But what if we told you this Simple Lao Omelette is about to flip the tables? Yes, this fluffy egg delight is full of veggies and amazing Asian flavours to keep you satisfied all afternoon.
In trendy Luang Prabang, Laos, you can find many little hidden gems of local food. All you need to do is be willing to walk down a few side streets and embarrass yourself in front of the locals when you try to order in your broken language skills. Then you both laugh. We’re used to that by now.
Our wanderings led us to a restaurant in the middle of a local area. It looked nice and shady, a good spot to rest after hours of walking in the hot sun. Plus, there were huge pictures of the food available – convenient! We tried to order a big bowl of noodles to share (Lao Pork Noodles OMG so addicted), but that glorious dish was only available at breakfast time.
Ahhh. The devastation. You can’t even imagine.
Instead we were recommended to try this Simple Lao Omelette. We’d never heard of it before but we’re wiser now – we had no idea what we were missing.
Let me tell you if we’d known how good it would be we would have been clamouring for that instead. It was a little bit salty, a little bit sweet and a lot spicy, in that customary Asian style, just the way we like it.
With a smile our new friend dashed off to whip up the omelette in her open kitchen where a huge stainless steel wok sat glistening on top of a rustic charcoal stove. In a flash, a ladle full of whisked egg and rice flour batter went shooting across the wok.
Lifting that heavy thing like a superwoman, she twisted and turned it this way and that to cover the pan, all the while throwing smiles across her shoulder at us. Come over, come see. Her eyes told us what the language barrier couldn’t convey.
As we watched, she added in the freshest batch of chopped up morning glory, aka water spinach, leaves glistening from a thorough wash. Fat little tubes of bean shoot followed, then the wok lid was slammed on so they’d wilt juuuust right while the egg batter continued to cook.
As Sarah snapped away left right and centre the lid was cast aside and superwoman showed off her skills at cooking-an-omelette-without-totally-destroying-it. Which she did with complete ease mind you.
A few flicks of the spatula and she’d folded the edges of the omelette over the spinach and shoots forming a nice neat little envelope of yum. It reached our table in steaming hot deliciousness, along with a bowl of dipping sauce and various toppings to customise to our own taste.
Curious, we took a bite. First impression was a fluffy yet crispy creation unlike any omelette we’ve tried before. It must be that addition of rice flour to the batter, making it an omelette with a hint of pancake texture (but way better than that actually sounds).
We started attacking it by neatly dunking pieces of the omelette in the sweet/salty dipping sauce before giving up and dumping the sauce all over the omelette like the happy little gluttons we are. Next came a modest dash of chilli flakes (after that hellishly hot vermicelli salad in Thailand we no longer play tough-girls with chilli) and generous scoops of peanut powder.
A-mazing. (Why oh why did we share?)
Trust me. You definitely want one of these omelettes all to yourself. You can easily whip one up at home, and you don’t even need the charcoal stove to do it. But hey if you have one, kudos!
Crispy, fluffy and oh so delicious, yet super easy to make. And heaps of greenery to make it nice and filling. And healthy!
I could go on…
Ultimately, it’s like the trifecta for homemade lunches. Make yourself a Simple Lao Omelette, and you’ll literally win lunchtime.
Ready to make yourself the best omelette you’ve ever eaten?
P.S. If you end up making too much of that dipping sauce, you could always make some of these tasty Crispy Thai Spring Rolls to use it all up. Jus sayin’ 😉
- 3 eggs
- 1 cup rice flour
- 1 cup warm water
- 2 tsp salt
- 1 handful bean sprouts
- 1 handful water spinach cut into 4 cm strips
- 1 handful spring onion chopped
- Crushed peanuts
- Chopped chilli or chilli flakes
- 1-2 tbsp fish sauce
- 1 - 2 tsp sugar to your liking
- ½ tsp lime juice
- ½ tsp soybean oil or coconut oil
- To make the rice flour batter, mix 1 cup flour with 1 cup of warm water and 2 tbsp of salt
- Whisk eggs in a bowl and add 1 ladle of the batter. Mix well.
- Heat up oil in a wok over a high head, ensuring the oil reaches all over the pan.
- Using a ladle, spoon the mixture in the wok then pick it up and swirl to spread the mixture evenly over the entire surface.
- Place the bean sprouts, spring onion and spinach roughly in the centre of the omelette and cover with a lid for about a minute.
- Place more oil onto your spatula and drip around the edges of the omelette - this is a very important step to avoid sticking.
- Using the spatula, lift the edges of the omelette and fold over the middle to create a parcel.
- Place onto serving dish and top with chopped peanuts, chilli and fish sauce to your liking.
- For the rice flour batter you ideally want a thin consistency not a thick batter and 2 tbsp of salt.
- If you end up making too much of that dipping sauce, you could always make some of these tasty Crispy Thai Spring Rolls to use it all up. Jus sayin’ 😉
- Substitute water spinach with morning glory, Chinese spinach or bok choy.