Instagram/@waroengcobeksumoreang
Thick textured omelettes are one of the most appetizing dishes and are often found in traditional restaurants or Padang restaurants. This dish is famous for its savory taste and soft yet dense texture, providing a unique sensation of pleasure in every bite. It is no wonder that this omelet is always a favorite for many people who eat typical Minangkabau dishes.
One of the secrets behind the deliciousness of this thick omelet is the unique way it is made and the ingredients used. The eggs are beaten with special spices such as shallots, garlic, chilies, and turmeric leaves which give it a special aroma and taste. Some recipes even add coconut milk or wheat flour to produce a softer and fluffier texture when fried.
In addition, the frying process is also done with a special technique. Usually some people even use a special frying pan that is round, wide, and high like Teflon. Thick Teflon can make the egg mixture denser when fried.
But if you don't have a wide Teflon, don't worry, there is a trick that can be done to fry the omelet batter so that the results remain solid. This trick was once shared by Instagram user @waroengcobeksumoreang. Through one of the videos uploaded, he admitted to only using an old-fashioned concave frying pan.
Next, fry the eggs as usual until cooked. If you feel the oil in the pan is running out and drying out, you can add more cooking oil. Then if the eggs are perfectly cooked and solid, drain them immediately. When cut, the middle of the egg is really solid and there is no hollow part, you know. In addition, eggs fried in this way are also not easy to deflate even though they are cold.
Instagram/@waroengcobeksumoreang(brl/lut)
