Taiwanese Sausage Omelette

Taiwanese Sausage Omelette

Recipes with Taiwanese Sausage

A thin egg wrap cooked in a wok, folded around sliced sausage, scallions, and a smear of soy sauce. This is breakfast food in Taiwanese homes and in the small morning shops that open before 8am. The egg cooks in seconds at high heat and folds into a rectangular parcel. The sausage goes in pre-cooked and sliced, and its sweetness bleeds into the egg. It takes eight minutes start to finish and produces a complete meal.

Prep Time

5 min

Cook Time

8 min

Servings

1

Difficulty

Easy

Ingredients

  • 1 Taiwanese sweet pork sausage (xiangchang), cooked and sliced thin on the diagonal
  • 2 eggs
  • 2 scallions, sliced thin
  • 1 tsp soy sauce
  • Pinch of white pepper
  • 1 tsp neutral oil

Steps

1

Slice the cooked sausage into thin diagonal coins. If starting from raw, grill or pan-fry the sausage first until cooked through, then slice. Set aside.

2

Beat the eggs with the soy sauce and white pepper until the yolk and white are fully combined.

3

Heat the oil in a wok or non-stick pan over high heat. When the oil shimmers, pour in the egg mixture. Tilt the pan so the egg spreads into a thin, even layer.

4

While the top of the egg is still slightly wet, scatter the sausage slices and scallions across one half of the omelette.

5

Fold the empty half of the egg over the filled half. Press lightly with a spatula. Cook for 30 seconds more, then slide onto a plate. Eat immediately.

Tips

The whole point of this omelette is speed and simplicity. High heat and fast folding keep the egg tender. Overcooking turns it rubbery. The sausage goes in already cooked — raw slices inside the folded egg would not have time to cook through. A drizzle of chilli oil on the finished omelette is a common addition in Taiwanese households.