Eggnet omelet with Asian-style duck

Name: Eggnet omelet with Asian-style duck
Cook time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 large eggs; 1-2 tbsp vegetable oil; 2 ready-cooked Peking duck breasts, warmed in the oven*; 2 tbsp hoisin sauce; Squeeze of lemon juice

Caroline Velik

October 19, 2011

Time:1-2 hoursServes:4

Eggs are a kitchen staple. With an egg or two, you can whip up anything from breakfast to dessert.

Ingredients

4 large eggs
1-2 tbsp vegetable oil
2 ready-cooked Peking duck breasts, warmed in the oven*
2 tbsp hoisin sauce
Squeeze of lemon juice

For the salad

¼ small wombok cabbage finely sliced lengthways
2 handfuls bean shoots
2 tbsp toasted sesame seeds
2 tbsp soy sauce
½ tbsp castor sugar
1 tbsp mirin
2 spring onions, sliced on angle
1 Lebanese cucumber, finely sliced on the mandolin
½ long red chilli, finely sliced
Handful fresh coriander and basil
*Peking duck is available ready-cooked at Asian restaurants or pre-packed from poultry suppliers and select supermarkets.

Method

Beat eggs and strain through a sieve for a few hours or overnight, refrigerated.
Mix salad ingredients together and sit for a couple of minutes while cooking the omelet.
Heat a non-stick frypan over medium heat, add a little oil and drizzle in the egg mix using your fingers to make a lacy eggnet. When cooked, remove gently and set aside.
Repeat with remaining egg to make four omelets.
Shred warmed duck and combine with salad. Mix hoisin sauce with a squeeze of lemon juice to lighten.
Place the filling in the omelets, drizzle over with hoisin sauce and serve.