Crispy custard omelette
An egg-and-cream omelette cooked on a crisp rice-paper base with cheese and a choice of fillings.
Ingredients
- 2–3 eggs
- 1 tbsp thick cooking cream
- Salt, pepper or chosen spices
- Hot sauce to taste
- 1 sheet rice paper
- Oil for frying
- Shredded cheese
- Ham, turkey, bacon, spinach, mushrooms or other fillings
- Mayonnaise, optional
The kitchen spell
- Whisk eggs, cream and seasonings together.
- Wet both sides of the rice paper until flexible but still easy to handle.
- Heat a generous layer of oil in a skillet over high heat. Add rice paper and press it flat as it bubbles.
- Pour in the egg mixture, let it start to set and add cheese, fillings and optional mayonnaise or hot sauce.
- Cover for about a minute, then check the eggs. Fold the omelette and cook for another 30 seconds, ensuring the filling and eggs are cooked through.
- Serve immediately while the base is crisp.
FIRST BATCH · FIRST DIBS
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