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Eggnet omelet with Asian-style duck

Caroline Velik

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Eggnet omelet with duck.
Eggnet omelet with duck.Marina Oliphant

Eggs are a kitchen staple. With an egg or two, you can whip up anything from breakfast to dessert.

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Ingredients

  • 4 large eggs

  • 1-2 tbsp vegetable oil

  • 2 ready-cooked Peking duck breasts, warmed in the oven*

  • 2 tbsp hoisin sauce

  • Squeeze of lemon juice

For the salad

  • ¼ small wombok cabbage finely sliced lengthways

  • 2 handfuls bean shoots

  • 2 tbsp toasted sesame seeds

  • 2 tbsp soy sauce

  • ½ tbsp castor sugar

  • 1 tbsp mirin

  • 2 spring onions, sliced on angle

  • 1 Lebanese cucumber, finely sliced on the mandolin

  • ½ long red chilli, finely sliced

  • Handful fresh coriander and basil

  • *Peking duck is available ready-cooked at Asian restaurants or pre-packed from poultry suppliers and select supermarkets.

Method

  1. Beat eggs and strain through a sieve for a few hours or overnight, refrigerated.

    Mix salad ingredients together and sit for a couple of minutes while cooking the omelet.

    Heat a non-stick frypan over medium heat, add a little oil and drizzle in the egg mix using your fingers to make a lacy eggnet. When cooked, remove gently and set aside.

    Repeat with remaining egg to make four omelets.

    Shred warmed duck and combine with salad. Mix hoisin sauce with a squeeze of lemon juice to lighten.

    Place the filling in the omelets, drizzle over with hoisin sauce and serve.

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