Difference between Hong Kong-style vs Chinese restaurant-style omelet

Ingredients

• 3 large Eggs (room temperature, lightly beaten)
• 2 tablespoons Water (cold water to keep omelet light)
• 1 tablespoon Vegetable Oil (high‑smoke‑point oil such as canola or sunflower)
• 2 stalks Green Onions (white and green parts, finely sliced)
• 1 pinch Salt (fine sea salt)
• 1 pinch MSG (optional, enhances umami)
• 1 pinch White Pepper (freshly ground if possible)
• 1 cup Steamed Rice (cooked and kept warm, for serving)

Instructions

1. Prepare Ingredients

   Finely slice the white and green parts of the green onions. In a mixing bowl, whisk the eggs with water, then add salt, MSG, white pepper, and the sliced green onions. Mix until just combined; a few streaks of egg white are fine.

   Time: PT3M

2. Heat the Skillet

   Place the non‑stick skillet over medium‑high heat. Add the tablespoon of oil and swirl to coat the surface. Heat until the oil shimmers but does not smoke.

   Time: PT1M

   Temperature: Medium‑high heat

3. Cook the Omelet

   Pour the egg mixture into the center of the skillet. Immediately tilt the pan so the liquid runs to the edges. Using the spatula, gently push the set edges toward the center, allowing uncooked liquid to flow outward. Continue tilting and pushing for about 2‑3 minutes until the omelet is mostly set but still slightly soft on top.

   Time: PT4M

   Temperature: Medium heat

4. Finish and Serve

   When the omelet is just set with a thin glossy surface, slide it onto a plate and serve immediately over warm steamed rice.

   Time: PT1M

Nutrition Facts

Calories

210

Protein

12g

Carbohydrates

2g

Fat

15g

Fiber

0g