Crispy Spring Onion Omelette

Here the mildness and soft texture of the eggs are transformed by the cooking process and the addition of other textures and seasonings. My mother often prepared just such a dish when she was in a hurry, as it was quick and economical. It would be served over rice, with a touch of soy sauce.


  • 6 spring onions
  • 15 g (½ oz) fresh chilli
  • 6 eggs, beaten
  • 1 tablespoon sesame oil
  • 3 tablespoons finely chopped
  • spring onions
  • ½ teaspoon salt
  • 2 teaspoons light soy sauce
  • 4 tablespoons oil, preferably groundnut


Cut the spring onions diagonally into 5 cm (2 in) lengths. Finely shred the chilli. In a large bowl, mix the eggs, sesame oil, finely chopped spring onions, salt and soy sauce.

Heat a wok or large frying-pan over high heat and add 1 tablespoon of the oil. Put in the spring onion pieces and chilli and stir-fry for 2 minutes. Remove them and wipe the wok clean. Re-heat the wok and add the 3 tablespoons of oil and, when hot, add the egg mixture. When the egg begins to cook, return the cooked spring onions and chilli to the wok and continue to cook over high heat for 2 minutes until brown and crispy. Flip the omelette over and brown the other side. Remove to a platter and garnish with the coriander. Serve at once.


  • 1 tablespoon finely chopped fresh coriander