We call it an omlette (note the missing 'e', so normal conventions are
out the windae, man!) ;)
Usually it's sunday brunch using up leftovers from my saturday night
'australian asian' cooking escapades... It's had lemon grass, garlic,
ginger and chili in it at times, too. It doesn't happen very often,
though... :)
davidt
On Sat, Jan 18, 2014 at 11:08:56PM +1100, Andrew Fildes wrote:
> It sounds quite nice, whatever it is.
> Egg Foo Yung perhaps?
>
> Andrew Fildes
> afildes@xxxxxxxxxxxxx
> www.soultheft.com
>
> On 18/01/2014, at 9:44 PM, David Thatcher wrote:
>
> > On Sat, Jan 18, 2014 at 05:08:16PM +1100, Andrew Fildes wrote:
> >> Most people think they can make an omelette - and are ohsovery wrong.
> >> I once ordered one, sent the resulting rubbery disc back and got an
> >> apology from the chef with the words - "Oh you want a proper omelette!"
> >> Eggs are difficult, variable, require technique and finesse.
> >> If you can do them right (no, not 'how you like to ruin them') then that's
> >> a good start.
> >> And they should be treated with respect - an egg is a days work for a
> >> chook and requires an effort I wouldn't want to make.
> >>
> >> Andrew Fildes
> >> afildes@xxxxxxxxxxxxx
> >> www.soultheft.com
> >
> > I'd start with some shredded spring (green) onions, capsicum, carrot
> > and/or mung bean sprouts just warmed in a little butter and still crisp,
> > add a little (cooked) ham, bacon, or even lup chong. Gently scramble the
> > eggs in the pan... Add a little pepper and worcestershire sauce. A
> > piece (or two) of toast with a good strong, sweet coffee (good strong
> > tannish tea will do, at a pinch!).
> >
> > I wish I had the time for a decent breakfast, sometimes... :)
> >
> > davidt
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