There are many kinds of steamed omelet styles in my country, but I love this style because it is fresh and no meat. You can put ground meat or even mushroom in it.
Ingredients:
7 egg yolks
7 white egg
1/2 cup ground onion
2 tsp sugar
1 tsp fish sauce
1 roll mung bean vermicelli
4 Ear Fungus
Direction
- Soak the vermicelli and ear Fungus in warm water for 20 minutes. Chop vermicelli, ear fungus, and onion into small pieces.
- Separate the yolks and white eggs.
- Squeeze gently 1/2 cup onion to dry the onion. Do not squeeze too hard.
- Mix the onion, vermicelli, egg white, sugar, and fish sauce as well.
Mix it well
- Prepare a baking pan to contain the mixture. I place parchment papers on the bottoms of the bowls instead of oil them.
- Pour the mixture into the baking pan, or you might pour it into a big pan or whatever you have.
- Steam them on low heat about 15 minutes. Meanwhile, use a fork to whisk the yolks gently.
- After 15 minutes, pour the egg yolks on the top.
- Bake them at 300 Fahrenheit degree, 10 minutes, or until you check the yolk layers are done (use a cake tester to check it). Let cool them down
- Take them out.
- Serve with rice
Note: do not overbake, if not the yolk layers might be tough.
Hana
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