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Oyster Purse Omelettes
|Oyster Purse Omelettes|
1 Tablespoon vegetable oil
5 teaspoons oyster sauce
½ teaspoon coarse salt
5 bowls freshly cooked hot rice
1. Heat wok or large fry pan, then add the oil, and finally the eggs, one at a time.
2. When the whites are set, put a one teaspoon of the sauce on top of each yolk, then fold the egg each egg over in half sealing in the sauce.
3. Put each folded egg on top of the hot rice, yolk side up, and serve.