Simple Minced Pork Omelette
One of the simplest side dishes that families in Thailand enjoy is Minced Pork Omelette. Not only does it use 6 common ingredients; it is also very very fast to make – taking less than 10 minutes. Break the eggs, whisk in the minced pork and seasonings and fry!
Ingredients
Eggs, specifically, chicken eggs. The fresher the eggs, the better the taste of the pork omelette. I broke each separately before combining it with the rest in the mixing bowl. This prevents any bad eggs from contaminating the rest. While I used grade A eggs, which are roughly 65g to 69.5g in weight, other grades can be used as well. Ensure that when mixing the minced meat in, there is an approximate 2:1 egg-to-meat ratio.
For the minced meat, I used minced pork this time around. Other minced meat, such as chicken or beef can be used too. However, the type of cut must be finely minced, not sliced, nor chunks as we want the meat and eggs to cook at the same time. Other types of cut call for the meat to be cooked before making the omelette.
Salt and pepper are the basic seasonings used for this Minced Pork Omelette recipe. More or less can be used as preferred – however, ensure to adjust the amount to take into account the minced meat as well.
Lastly, for garnishing, I used some cut spring onions. For a spicy kick, top with some cut chillies, crispy fried garlic, or crispy ginger strips for extra flavour!
Steps
Here are the brief steps to make the Simple Minced Pork Omelette:
- Crack the eggs one at a time into a temporary bowl before adding them to the mixing bowl.
- Whisk until well-combined.
- Add minced pork, salt and pepper.
- Mix with a fork until well-combined.
- Over medium heat, spread the cooking oil evenly around the pan.
- When the oil is hot, add the mixed omelette to the pan a little at a time, before pouring it all.
- After 3 minutes, or if the bottom has started browning, flip the omelette.
- Flip it once more to cook for 3 minutes.
- Cut some spring onion leaves, and garnish before serving.
Tips
- Breaking each egg into a temporary bowl lets us check for bad eggs before it contaminates the rest in the mixing bowl.
- Only use minced meat for this recipe as any other cuts may not cook it sufficiently.
- Pork can be substituted with chicken.
- Feel free to add other ingredients too – such as chopped chillies and thinly sliced onions.
- Spread the cooking oil generously around the pan. This allows us to extend the sides of the omelette.
- If using a stainless steel pan or wok, ensure it is really hot before cooking – this makes it non-stick. Otherwise, control the temperature if using a non-stick pan to increase the usage life of the non-stick coating.
- Add a little bit of the pork omelette to the heated oil before pouring the rest in – this reduces the chance of the omelette sticking to the pan.
- Distribute the wet portion around the sides of the pan to increase the omelette’s size.
- As the omelette cooks, lightly separate the edges of the omelette from the pan.
- If the omelette breaks during the first flip, it’s totally OK! The wet portion will cook and combine the broken pieces together.
- Use 2 spatulas to make it easier to flip the pork omelette.
- Flip it a second time to display the more beautiful side of the omelette while serving – this is totally optional.
- Make sure to watch the full video to see how I made it exactly!
Storage Instructions
While this Minced Pork Omelette is best consumed immediately, it can be stored in the fridge to be reheated and enjoyed the next day.
Goes well with
- Authentic Green Curry Chicken
- Asam Pedas Ikan – Sour Spicy Fish in Gravy
- Simple Thai Red Curry Chicken Recipe
- Malaysian-Style Chicken Curry with Potatoes and Coconut Milk
Recipes You Might Like
- Cauliflower Omelette Recipe
- Omelette Recipe: Simple and Delicious Pizza Omelette
- Fluffy Omelette with Minced Chicken Recipe
- Caramelised Onion Omelette
Simple Minced Pork Omelette
Equipment
- Stainless basin
- Hand Whisk
- Stainless Steel Pan
- Turner
Ingredients
- 5 eggs, roughly 65g – 69g each
- 100 g minced pork
- 1/4 tsp salt
- 1/8 tsp pepper
- 5 g spring onions, chopped, for garnishing
- 30 ml cooking oil, unscented
Instructions
- Break the eggs individually into a small bowl before adding it into the mixing bowl.
- With a whisk, beat the eggs until even in colour and well-combined.
- Add the minced pork, salt and pepper into the mixing bowl. With a fork, beat all the ingredients together until evenly distributed.
- In a stainless steel pan over medium heat, spread the cooking oil evenly. If necessary, use a spatula to spread the cooking oil about 2 inches up along the sides of the pan. Let the oil heat up for about 1 minute.
- With a spoon, distribute a little egg mixture around the pan and let it cook for about 15 seconds.
- Pour the rest of the egg mixture to the pan. Let it cook for 3 minutes, or until most of the edges have cooked. With the spoon, scoop some wet egg mixture and distribute it on the sides of the pan, where the oil was spread out to earlier. With a spatula, carefully separate the solid edges of the omelette from the pan.
- Using 2 spatulas, carefully flip the omelette. Continue to cook for another 3 minutes, or until the wet side of the omelette has solidified and cooked. Occasionally lift the edges of the omelette gently to encourage separation from the pan.
- Switch off the heat and remove from the pan.
- Chop some spring onion leaves and garnish the omelette. Serve.
Video
Notes
- Breaking each egg into a temporary bowl lets us check for bad eggs before it contaminates the rest in the mixing bowl.
- Only use minced meat for this recipe as any other cuts may not cook it sufficiently.
- Pork can be substituted with chicken.
- Feel free to add other ingredients too – such as chopped chillies and thinly sliced onions.
- Spread the cooking oil generously around the pan. This allows us to extend the sides of the omelette.
- If using a stainless steel pan or wok, ensure it is really hot before cooking – this makes it non-stick. Otherwise, control the temperature if using a non-stick pan to increase the usage life of the non-stick coating.
- Add a little bit of the omelette to the heated oil before pouring the rest in – this reduces the chance of the omelette sticking to the pan.
- Distribute the wet portion around the sides of the pan to increase the omelette’s size.
- As the omelette cooks, lightly separate the edges of the omelette from the pan.
- If the omelette breaks during the first flip, it’s totally OK! The wet portion will cook and combine the broken pieces together.
- Use 2 spatulas to make it easier to flip the omelette.
- Flip it a second time to display the more beautiful side of the omelette while serving – this is totally optional.
- Make sure to watch the full video to see how I made it exactly!