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Recipe details are AI-generated from the video and may contain errors — for reference only.
Preheat a non-stick pan over medium heat, add 15g butter and 1 tsp cooking oil, swirl the pan until the melted butter evenly coats the surface and starts to foam.
local_fire_departmentMedium heat, about 30 secondsWatch out
Keep heat moderate when preheating
otherwise the butter will burn and blacken, ruining the color and taste
Maintain medium-high heat, pour all 3 beaten eggs into the hot pan at once. Immediately stir rapidly with chopsticks in circles while shaking the pan back and forth to allow uncooked egg to flow down. Scramble for about 40 seconds until soft creamy curds form. Stop stirring to let the bottom set into a solid sheet while the top stays semi-cooked and creamy.
local_fire_departmentMedium-high heat, about 50 secondsWatch out
You must stir rapidly and shake the pan continuously
otherwise the bottom will overcook and harden, losing its creamy texture
Slightly move the pan off the heat, gently place 250g warm ketchup fried rice onto the center-upper section of the egg skin, shaping it into an elongated oval.
local_fire_departmentLow heat, about 20 secondsWatch out
Keep the rice portion moderate and elongated
otherwise too much rice will tear the egg skin when folding
The hot pan and freshly cooked omurice are extremely hot; use paper towels when shaping with your hands to avoid burning yourself.
Use chopsticks to gently lift the top and bottom edges of the egg skin over the rice. Hold a plate near the edge of the pan with one hand, then invert and tilt the pan with the other hand to flip the omurice onto the plate. Gently press both ends with a paper towel to shape it into a perfect football shape.
Watch out
Tilt the pan sharply and roll the omelette in one smooth motion
otherwise the egg will stick or break during flipping
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