Our eggs are not of the hundred year old variety (but then, paradoxically, nor are hundred year eggs), but fresh from our own hens. I make a point of using up all we have in the basket every now and then to ensure what we have is always less than a week old. they are, then, a wonderful ingredient for any cook with half a brain - and I nearly qualify.
In many of the Chinese banquets I enjoyed in my previous career omelettes were a feature, and why not - they are quickly made, nutritious, and very adaptable. One that left an impression on me was with crab, and I have since made versions of this with - sorry but it's convenient - tinned crab meat. Not too austere really as the white meat stuff with some texture left is more than £2 a tin, but given the eggs are near as dammit free I don't feel guilty.
The usual method applies - beat the eggs really well with loads of air, but instead of the breakfast or lunch omelette cooking medium of butter for the Chinese dish I use vegetable oil with a dash of toasted sesame oil. Start the omelette cooking, wait till nearly done then add the drained crab meat and a teaspoon of soy sauce, a shake of 5-spice powder, and we're done once they've heated through.
This is a light meal in itself, but better as a dish in a banquet, thin wedges cut ready to be taken by diners.
woowww talk food is endless,,, i like it
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