pillow eggs
1 min readThis Chinese version of an egg omelette is as smooth as velvet. The key is to nurse the oil into the eggs during cooking so some of it is absorbed while the rest is enveloped within the layers of ribbony egg. You can replace the prawns with garlic chives or simply make the eggs on their own.
Serves 5 large eggs tsp salt large pinch ground white pepper large pinch granulated sugar 90ml vegetable oil 100g raw king prawns, peeled 1 Whisk the eggs with the salt, pepper, sugar and 2 tablespoons oil in a bowl. Add the prawns, if using.
2 Heat 1 tablespoon oil in a wok or a frying pan with high sides over a medium heat. Pour in the eggs and immediately use a spatula to swirl the egg in a languid circular motion. When you can see the egg starting to set, drizzle 2 tablespoons oil around the edge and let it seep into the egg as you keep swirling. When the oil has been absorbed, add another tablespoon of oil and resume the swirling.
You are aiming to build wide ribbons of that interweave with each other.3 Once the egg is about 80 per cent set (you will still see pools of egg trapped in the ribbons), stop toc swirling and cook for a minute until the egg just starts to colour on the bottom. Divide in half and flip each half to colour the other sides, then serve.
