Growing up in a boarding school, Sundays defined our week. But that was until I became a senior in school. We used to go on outings to town, two kilometres away, and I always used to look forward to having breakfast and lunch at some of the restaurants there.Located about a 1000 meters from sea level, Kurseong is a transit town on the Hill Cart Road between Siliguri and Darjeeling. We used to leave for our outings at 8 in the morning and reach the town’s toy-train station in about an hour.
The clouds hugged the slopes in the valley and right after you left the city centre, the majestic Kanchenjunga would be visible in the distance. That mountain will always remain the most beautiful natural wonder I will ever see. Playing football on Sundays in kindergarten with snowy peaks in the background – life was easy twenty years ago. We were aiming at smaller goalposts.
Enough daydreaming for today. On with the recipe. I had some sesame oil lying around for quite some time and it was about time I used it. I fished into my cupboard and found some sriracha as well. It is a kind of hot sauce made from vinegar, sugar, garlic, oil and of course, lots of chillies. It is very local to Thailand and Vietnam, but you’ll get it in any good supermarket.
- Eggs – 2 large, try to get hold of good organic-feed eggs
- Salt to taste
- Sesame oil – half tablespoon
- Soy sauce – one-fourth tablespoon
- Sriracha – half tablespoon
- Worcestershire sauce – one-fourth tablespoon (optional)
- Onion – 1 medium, roughly chopped
- Garlic – 2 cloves, grated
- Coriander leaves – one good handful, roughly torn (include some soft stems for texture)
- Sunflower oil – 1 tablespoon, to fry
- Salted peanuts – 10-12
- In a six-inch non-stick frying pan, heat the sunflower oil on a low flame. Start chopping the onion in the meantime.
- Combine the eggs, sesame oil, sriracha, soy sauce, Worcestershire sauce, garlic and half of the coriander and salt. Whisk them together till the eggs incorporate some air and start to foam.
- Crank up the heat in the pan and check if it’s hot enough by placing your hand about 4 inches from the stove. If you cannot hold your hand in place for more than 3 seconds, it’s ready.
- Pour the eggs gently into the pan and give a little shake to set it nicely. After about 20 seconds, lower the heat to sim, and cover the pan.
- Cover it for two minutes. Use the time to roughly chop or crush the peanuts.
- Now, check the eggs. They should be firming up at the edges. If you check the bottom with a spatula, it will be browning nicely. It’s flippin’ time!
- Here comes the tricky part. I generally use a large plate to cover the pan and then invert the omelette onto it. Then I gently slid it back into the pan, the cooked side facing upwards. But when I started making eggs first, I used to flip the omelette directly into another pan that I had warming with a little oil, on the neighbouring stove. Genius isn’t it. I did the same for pancakes. Hush!
- After your invert it, give it another couple of minutes on low heat. You are just looking to get a soft brown colour without cooking the onions through. That way you’ll get a nice crunch while eating it.
- And we are done! Serve it on a cute little plate like mine and sprinkle the remaining coriander and peanuts on top.
It will be light and onions will give it a little sweetness and there is a nice crunch from the peanuts. You feel the sriracha just enough but the coriander balances it out perfectly. Overall, this is a great way to begin your Sunday. Do try it and let me know if you have any twists of your own!