Steamed Omelet with Chili Oil
Experience a silky, steamed omelet with a kick of chili oil for a unique and flavorful twist. It's a light, elegant dish that's surprisingly easy to make.
- Time
- 35 min active · 40 min total
- Yield
- 2 servings
- Steps
- 8
Ingredients
- Vegetable oil 250 ml
- Soy sauce 1 tbsp
- Chili pepper 0.5 pcs
- Shallot 0.5 pcs
- Garlic 2 clove
- Chili flakes 2 tsp
- Smoked paprika 1 tsp
- Cinnamon 1 stick
- Sugar to taste
- Ground black pepper to taste
For the omelet
- Eggs 3 pcs
- Chicken broth 250 ml
- Soy sauce 1 tbsp
For garnish
- Green onion to taste
Directions
Step 1
Peel the garlic and shallot. Remove the seeds from the chili pepper and rinse it under running water. Prepare a saucepan, a sieve, and individual heatproof ramekins.
TipHandle the chili pepper with gloves, and afterwards, wash the knife and cutting board thoroughly.
Step 2
Slice the shallot and chili into thin half-rings, and the garlic into thin slices.
Step 3
Heat the vegetable oil in a saucepan over medium heat. Add the chili flakes, smoked paprika, and cinnamon stick. Fry for 1 minute until fragrant.
Step 4
Add the shallot, garlic, and chili to the saucepan. Cook over low heat for 10–15 minutes until the vegetables are golden. Remove the oil from the heat, add the soy sauce and a pinch of sugar. Mix everything thoroughly and strain the finished oil through a fine sieve or cheesecloth to remove the spices and fried bits. Pour it into a clean jar or bottle and let it cool completely.
TipWatch the oil — it heats up quickly and can foam, causing the mixture to splatter. The crispy shallot and garlic can be saved, drained on paper towels, and added to the cooled oil.
Step 5
Heat the broth until it just begins to simmer. Meanwhile, beat the eggs until smooth.
Step 6
Slowly pour the hot broth into the eggs in a thin stream, stirring the mixture vigorously to prevent the eggs from curdling. Add the finished oil and strain the mixture through a fine sieve; this will give the finished omelet a silky texture.
Step 7
Pour the mixture into individual ramekins, filling them about halfway. Place the ramekins in a steamer or on a rack over a pot of boiling water. Cover with a lid and steam over low heat for 12–15 minutes, until the mixture is set.
TipDo not open the lid during cooking to ensure the omelet is fluffy.
Step 8
Serve the omelet warm, drizzled with homemade chili oil and sprinkled with chopped green onion.
