Chettinad Egg Omelette

Name: Chettinad Egg Omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 8 pcs egg; 12 pcs shallot (small, finely chopped); 2 pcs green chili (finely chopped); 8 pcs curry leaves (finely sliced); 2 tbsp cilantro (finely chopped); 0.5 tsp black pepper (coarsely crushed); 0.5 tsp fennel seeds (lightly crushed); 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp oil

RATING

4.5/5(78)

TASTE SCORE

8/10

This Chettinad-style omelette is packed with shallots, green chili, curry leaves, and black pepper for a bold, homely flavor. It cooks up soft in the middle with crisp edges and makes a quick side for rice, dosa, or chapati.

PREP

10m

COOK

10m

SERVES

1 PIECE

263 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Chop the omelette mix-ins.
1.Finely chop the shallots and green chili.
2.Slice the curry leaves very finely.
3.Chop the cilantro and lightly crush the fennel seeds.
mix · ~3 min
Beat the eggs with the seasonings.
1.Crack the eggs into a bowl.
2.Add shallots, green chili, curry leaves, cilantro, black pepper, fennel seeds, turmeric powder, and salt.
3.Beat well until the yolks and whites are fully mixed and the onions are evenly spread through the eggs.
TIPBeat just until combined so the omelette stays tender and cooks evenly.
fry · ~3 min
Cook the first omelette.
Heat 1.5 tsp oil in a small frying pan over medium heat. Pour in one-quarter of the egg mixture and spread it gently. Cook until the base is set and the edges turn lightly crisp, then flip and cook the other side until just done.
TIPKeep the heat at medium so the shallots soften without burning before the egg sets.
fry · ~6 min
Cook the remaining omelettes.
Repeat with the remaining oil and egg mixture to make 3 more omelettes. Add a little oil before each one so the edges fry lightly and do not stick.
serve
Serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Slice the shallots very fine so they soften fully before the eggs overcook.
2
Lightly crush the fennel seeds just before mixing to release more aroma into the omelette.
3
Let the beaten egg mixture sit for 5 minutes so the shallots and curry leaves flavor the eggs.
4
Use a small pan for thicker Chettinad-style omelettes with a soft center and crisp rim.
5
Flip only after the edges brown lightly and the top looks mostly set to avoid breaking.
6
If making ahead, cool completely and refrigerate; reheat briefly on a tawa to revive the crisp edges.

RECIPE VARIATIONS