Are you getting tired of your usual cheesy omelette? This scallion omelette recipe is another excellent way to cook your eggs, and it can be finished in 10 minutes or less. Chop your fresh scallions, mix them with the eggs, and season with salt and bouillon powder. Voila–a super quick and easy breakfast to serve.
What To Love About Scallion Omelette
Whether for stir-frying or garnish, scallions are a favorite green vegetable that goes with any dish. You can recognize this vegetable for its long and thin green stalks. It has a white base and can be eaten either raw or cooked.
You will love scallion with your eggs since it complements them with its mild onion taste. It has a sharp, peppery taste that is similar to white and yellow onions. You will most definitely find scallions in your local grocery stores all year round.
To incorporate scallions with the eggs, it is first chopped into small rounds or circular cuts. After beating the eggs, you just mix in the chopped scallions, salt, bouillon powder, and cornstarch slurry. Cook it in the pan and do the classic egg flip to cook both sides.
A little more about scallion
My two little girls have a bit of a picky palate when it comes to scallions. Whenever I include scallions as a garnish in a recipe, like in salted egg pumpkin, they simply refuse to eat it unless I meticulously remove every single piece of scallion, which can be quite a tedious task and drives me a bit crazy.
However, when it comes to Scallion Omelette, it’s a completely different story. They absolutely love it and always eagerly anticipate digging into the dish.
In fact, they don’t just eat the omelette; they actually compete to grab the pieces with the most scallions! It’s quite a sight to see them enjoying the omelette so much, and it’s a testament to how delicious it truly is.
So, Scallion Omelette has become a cherished favorite on my dining table, bringing joy and satisfaction to our family meals time and time again.
Need more egg dish ideas? Check out these recipes as well:
- Chinese Chive and Egg Stir Fry
- Chinese Tea Egg
- Sautéed Okra and Egg
- Silky Steamed Egg with Minced Pork
- Soy Marinated Egg
- Seaweed Egg Drop Soup
- Microwave Steamed Eggs
- Chinese Steamed Egg
- Chinese Egg Fried Rice (蛋炒饭)
- Bitter Melon Stir-Fried With Eggs
- Veggie Balls
- Tomato and Eggs Stir-Fry
Ingredient Alternatives And Recommendations
Before starting with the recipe steps, check out my recommendations on what ingredients to prepare. Moreover, I also share some alternatives to try in case you want to replace an ingredient.
- Scallions: Whether you know it as green onions or scallions, both are actually the same thing. The only difference is that scallions are younger and shorter since they are harvested earlier. You can replace this with chives if needed. If you want to learn more about the differences between these green vegetables, you can read my guide: Shallots Vs Green Onion Vs Scallions Vs Chives
- Eggs: I used 6 eggs for the recipe. You can use medium to large eggs and adjust the amount according to your preference. I know some of you may have egg allergies or are looking for an eggless recipe, so I have come up with two alternatives. Instead of an egg omelette, you can make scallion pancakes which use flour and water batter. However, if you want something even closer to an omelette, you can go for a chickpea omelette that uses chickpea flour instead of regular flour. Mix 1 cup of chickpea flour with 3/4 cup soy milk and season it with nutritional yeast (for a savory cheesy taste), black salt (for an eggy taste), turmeric (for yellow color), garlic powder, onion powder, and dijon mustard.
- Salt: Use any type of salt, such as sea salt, pink salt, and kosher salt, and adjust to taste.
- Bouillon powder: Adding bouillon powder to food enhances its flavor. For that extra kick, it is highly recommended! In this recipe, I used chicken bouillon powder, but you can also use vegetable, chicken-flavored, Italian seasoning mix, or Maggi seasoning.
- Cornstarch slurry: A small amount of cornstarch helps keep the eggs moist and fluffy. It also prevents the proteins from clumping and firming up. Without cornstarch, you risk ending up with a tough and dried-out omelette. The cornstarch slurry is made by mixing 1 tbsp of cornstarch with 2 tbsp of water (1:2 ratio). If you don’t have cornstarch, you can substitute it with potato starch.
- Oil: Any cooking oil will do. For a healthier option, use olive, avocado, sesame, or safflower oil. For a neutral taste, go for peanut, soybean, or vegetable oil. For an oil with a higher smoke point, use avocado oil, peanut, canola, or corn oil. For a creamier and butterier taste, use unsalted butter.
- Optional ingredients: If you want to add more flavor and texture, I recommend incorporating chopped mushrooms, grated carrots, and cheese. You can add heat using white pepper powder or black pepper powder. White pepper lends a musty taste, while black pepper gives a woody, peppery taste. For a creamy and milky egg, mix in a small amount of milk.
Ingredients And Kitchenware
Prepare a mixing bowl and a wok. But if you don’t have a wok, you can use a non-stick pan with slanted walls for easier flipping. I highly recommend using a wok for 3 reasons:
- With its slanted and wider sides, it is ideal for stirring, flipping, and tossing eggs without spilling.
- It is designed to cook on high heat, trap heat, and distribute heat evenly. Thus, you can cook food more evenly and quickly.
- It enhances the flavor and aroma of your eggs by adding a smoky touch. As a result, you get the authentic “wok hei” effect.
Here are the ingredients to prepare:
- 1 bunch of scallions
- 6 eggs (beaten)
- ½ tsp of salt (adjust to taste)
- ½ tsp of chicken bouillon powder (adjust to taste)
- 2 tbsp of cornstarch slurry
- 2 tablespoons of oil for frying, preferably peanut oil
Instructions: How To Make Scallion Omelette
In a nutshell, chop the scallions, mix all the ingredients with the beaten eggs, and fry in the pan. You can finish the recipe in 10 minutes or less. Watch how I did the egg flipping with my Instagram or TikTok tutorial video.
How did it go with the recipe? When you are done making scallion omelette, remember to leave a comment in the comments section. Share your omelette with us by snapping a photo and tagging @kitchenmisadventures.
- Clean the scallions thoroughly and chop them into round cuts. I typically don’t use the white parts, but if you prefer to include them, simply chop them into small pieces. Set the scallions aside for later use.
- Crack six eggs into a bowl and beat them thoroughly.
- Add chopped scallions, salt, chicken bouillon powder, and cornstarch slurry to the beaten eggs. Mix well.
- Heat the peanut oil in a wok until it’s shimmering. Swirl the wok to ensure the oil coats the surface evenly, then pour in the egg mixture.
- Let the eggs cook by swirling them in the pan without stirring. Cook until the bottom sets and turn golden.
- Flip the eggs and cook until both sides are golden. When it comes to pan flipping, you want to make sure the omelette is firm enough for flipping. Moreover, you have to be in sync with the rhythm of your pan swirling before flipping. If you feel you are not confident enough to do the pan flip yet, you can simply turn the omelette over to a plate. Then, transfer the omelette back to the pan to continue cooking.
- Remove from the pan, transfer to a serving plate, and serve hot. Serve it with your favorite sauce, such as ketchup, oyster sauce, spicy mayo, or creamy cheese.
10-Minute Scallion Omelette Recipe
Ingredients
- 1 bunch of scallions
- 6 eggs beaten
- ½ tsp of salt adjust to taste
- ½ tsp of chicken bouillon powder adjust to taste
- 2 tbsp of cornstarch slurry
- 2 tablespoons of oil for frying preferably peanut oil
Instructions
- Clean the scallions thoroughly and chop them into round cuts. I typically don't use the white parts, but if you prefer to include them, simply chop them into small pieces. Set the scallions aside for later use.
- Crack six eggs into a bowl and beat them thoroughly.
- Add chopped scallions, salt, chicken bouillon powder, and cornstarch slurry to the beaten eggs. Mix well.
- Heat the peanut oil in a wok until it's shimmering. Swirl the wok to ensure the oil coats the surface evenly, then pour in the egg mixture.
- Let the eggs cook by swirling them in the pan without stirring. Cook until the bottom sets and turn golden.
- Flip the eggs and cook until both sides are golden. When it comes to pan flipping, you want to make sure the omelette is firm enough for flipping. Moreover, you have to be in sync with the rhythm of your pan swirling before flipping. If you feel you are not confident enough to do the pan flip yet, you can simply turn the omelette over to a plate. Then, transfer the omelette back to the pan to continue cooking.
- Remove from the pan, transfer to a serving plate, and serve hot. Serve it with your favorite sauce, such as ketchup, oyster sauce, spicy mayo, or creamy cheese.
