This omelette is inspired by a dish that we ate in a random Café in Bangkok. This recipe is a mix between scrambled eggs and an omelette cooked in a way that the yolk stays runny and even the white is not quite firm. End result: ultimate creaminess.
Eggs are topped with pre-fried shimeji mushrooms that give the dish a great texture and a nutty flavor. I am sure that you can use other mushrooms that keep firm while frying. Keeping stalks attached to hats, even sliced, is key in enhancing the diversity of textures. So does sprinkling freshly ground pepper and coarse salt.
I believe that Thais would use soybean oil to fry both mushrooms and eggs. However, my European roots lead me to use butter or its close alternative: ghee.
The omelette is served over a heap of plain white rice cooked with a teaspoon of any vinegar. This way, rice becomes a blank canvas that goes great with creamy eggs, firm buttery mushrooms and a dash of good soy sauce.
Shimeji Omelette on Rice
Cooking time: 30 minutes
- 150 g Buna Shimeji Mushrooms (or any mushrooms of your choice), washed and air-dryed
- 4 eggs
- 2/3 cup of plain white rice, short grain
- 3 tsp of ghee or butter
- 1 tsp vinegar
- Soy sauce for serving
- Start from cooking rice as per the description on the package. Add a teaspoon of vinegar to the water.
- Pre-heat the pan and melt a teaspoon of butter. Add washed and dried mushrooms. Let them fry for 2-3 minutes on medium heat without stirring. In order to brown, mushrooms need to have space on the pan. Don’t crowd them. They also need to be super dry as otherways, they may realase accumulated water rather than brown nicely. After 2 minutes, toss the mushrooms in the pan and cook for another 2-3 minutes.
- Once the rice is cooked, fill a short bowl or a measuring cup with it and press it well to compress the rice so that it holds together once transferred onto the plate. Flip the plate upside down to cover your bowl, and then quickly flip the plate and the bowl with rice. After removing the bowl, your rice will hopefully form a nice heap.
- Crack two eggs into a glass and stir gently. You do not want for the yolks and whites to mix completely (see photos below).
- Pre-heat the 18 cm-diameter pan and melt one teaspoon of butter or ghee. Pour eggs and top with half the amount of fried mushrooms. Sprinkle some salt and pepper on top of it.
- Fry eggs for about 1-2 minutes. The yolk should be still runny and the white not quite firm.
- Once done, place a spatula under your omelette to make sure that it is not stuck to the pan. Then gently tapping on the pan, transfer the omelette on top of the heap of rice, mushrooms facing up.
- Fry another one of those for your eating companion.
- Serve immediately with a dash of soy sauce.