Javanese omelette

Javanese omelette


  • Eggs 6
  • Cold water 1 Tbsp
  • Salt 1/2 tsp
  • Light soy sauce 1 Tbsp Brown sugar 1 tsp
  • Cooking oil 2 Tbsp
  • Onion 1 small, peeled and finely chopped
  • Green chillies 2, seeded and finely
  • sliced

 Unlike the traditional light, fluffy French omelette, the Javanese version is slightly spicy and is cooked until it is completely set and golden brown.

Serves 2–4


  1. In a mixing bowl, beat eggs, water, salt, soy sauce and brown sugar together until mixture is light and foamy. Set aside.
  2. In a pan, heat oil over moderate heat. Add onion and chillies. Cook, stirring occasionally, until they are soft but not brown.
  3. Pour in beaten egg mixture and cook until almost set. Lift edges of setting omelette and tilt pan so any remaining liquid egg flows to the bottom of hot pan to cook.
  4. When omelette is completely set, continue cooking for 3–5 minutes or until base of omelette is golden brown.
  5. Remove pan from heat and slide omelette onto a serving plate. Garnish, if desired, with more cut green chillies. Serve immediately.

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