Mum's Soy Omelette
- Daniel
- May 6, 2023
- 3 min read
Updated: May 20
Some of you lovely people have been asking what they can do with the leftover soy marinade aside from recycling it for another batch of soy eggs. This is what I usually do. And this is also my mum's recipe.
Being a busy career lady, my mother would whip up some very simple yet hearty dishes. This is one of those nourishing dishes. This practically takes less than 30 mins to put together; from cooking the soy sauce mixture to the omelette. She can even throw in some simple congee to go with the soy omelette.
Every mouthful of this is nostalgic. If you do not have any leftover soy marinade, you can simply add soy sauce and water. I am using a 1:3 ratio as my soy sauce is pretty salty. You can start off with 10g of soy and water to kickstart. I have also included the simple congee recipe down below in case you are interested.
Ingredients:
(Serve 2)
Soy Marinade From Soy Eggs Homemade, 1 Recipe or 270g Water + 90g Soy Sauce
Bay Leaf, 1
Scallions White Parts Crushed, 2
Garlic Crushed, 3 Cloves
Ginger Crushed, 1"
Star Anise, 1
Ground Beef, 150g
Sea Salt, Pinch
Black Pepper, Pinch
Eggs, 3
High Quality Olive Oil, 2 TBSP
Cornstarch, 1/2 TBSP
Water, 1 TBSP
Dark Muscovado Sugar, 1 TBSP
White Soy Sauce, 1 TBSP
Toasted Sesame Oil, 1 TBSP
Scallions Green Parts Coarsely Chopped, For Garnishing
Rice, 75g (Optional)
Preserved Mustard Olive Leaves, For Serving (Optional)
Equipment:
Nonstick Skillet / Pan
Sauce Pot
Directions:
Please visit my "Soy Eggs" for the soy marinade recipe.
Prepare the Soy Mixture
Transfer soy marinade to a saucepot.
Add bay leaf, scallions, garlic, ginger, and star anise.
Bring to a simmer over medium heat and let it simmer for 5 to 8 minutes.
Cover and steep for about 10 minutes off heat.
Make the Soy Omelette
In a large mixing bowl, season ground beef with salt and pepper.
Add in eggs and mix until well combined.
In a skillet over medium heat, add olive oil and pour in the egg mixture.
Sauté until the beef is cooked through and eggs are set.
Stir in the steeped soy mixture.
Mix cornstarch and water in a small bowl until smooth and add to the pan.
Stir and continue cooking until thickened.
Add sugar and stir until dissolved.
Remove bay leaf, star anise, garlic, and ginger.
Mash the garlic into a paste and mix it back in for extra flavor.
Finish with white soy sauce and toasted sesame oil.
Stir and garnish with scallions.
Make the Simple Congee
Rinse rice thoroughly, about five times.
Transfer to a saucepot and cover with water (about 1 inch above the rice).
Bring to a boil over medium heat and cook for about 10 minutes, stirring occasionally.
Once soft and slightly puffed, remove from heat.
Cover and let steep for 5 to 8 minutes until thick and creamy.
To Serve
Spoon the congee into serving bowls.
Top with soy omelette and preserved mustard olive leaves.
Serve hot and enjoy.
Hearty and yummilicious...
Nostalgic...
Simplicity is the ultimate sophistication...
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