Make this easy, quick, and delicious omelette using Chinese sausage. A quick dinner that goes well with a bowl of plain cooked rice or Asian rice congee.
This lave cheong omelet was another dish I grew up eating as a kid. Mom would make this when she didn ’ t have much time to spend in the kitchen. It badly comes together identical promptly and my kids love chinese sausages. There are so many unlike varieties of chinese lick cheong ( louisiana chang jiang in Mandarin ). They are normally in dried form and shelf-stable if it ’ sulfur vacuum-packed in dry form. Some are made pork barrel and pork fatness and some are made with mix of offals like liver, blood, and some have gluey rice in it.
In general, lick cheong tastes slenderly fresh and most people like it for that. Some lap cheong has chili added in it that makes it spicy besides ( I love those ! )
SUBSTITUTE FOR LAP CHEONG
Lap cheong can be found at asian stores in a refrigerated department and dry goods section. If you can ’ thyroxine find any, you can use western sausage like franks or other sausage links.
HOW TO MAKE LAP CHEONG OMELETTE
1. thinly slice the blimp at an angle and set aside
2. Combine eggs and seasonings
3. Preheat oil in a non-stick frying pan. An 8-inch pan can make 2 omelettes. If you have 10-12 inch pan, you can make one thick omelet. It ’ s up to you. I made two omelettes with an 8-inch pan. Saute half of the onion, until fragrant, about 2-3 minutes
4. Add half of the blimp and cook concisely until thinly browned and aromatic and then arrange the blimp decoratively if you like on the pan
5. Lower the heat to medium and gently pour in half of the egg concoction and lightly swirl the pan to cover the base of the pan
Let it cook over medium heat until the bottom just started to set
6. Cover with a eyelid and lower the heating system to low to let the top cook for another 1 moment. This means you don ’ t have to flip over the omelet ( I ’ megabyte badly at doing that ! )
7. Uncover the eyelid and transmit to a serving plate. Continue cooking the second gear omelet. garnish with chop green onion and serve warmly
TIPS YOU NEED TO KNOW
1. lightly push the cooked omelet from border to the center so the fluid eggs can touch the hot pan and cook
2. Using a pan with a hat will make the speculate easier because you don ’ t have to flip the omelet over. When you cover with a lid, the top of the omelet will “ steam ” cook
VARIATIONS
There are then many things you can add to this lap cheong omelet. here are precisely a few ideas :
Veggies and herbs: fresh peppers, chopped tomatoes ( seeded ), clean herbs like basil, fresh slices mushrooms. Saute them together with the onion before adding taiwanese blimp pieces
Cheese: my son loves anything with tall mallow. You can add chopped cheese like cheddar, gruyere, fontina. Simply sprinkle on top right field after you open up the lid and then fold over so the cheese can melt
DID YOU MAKE THIS EASY LAP CHEONG OMELETTE RECIPE?
I love it when you guys snap a photograph and tag to show me what you ’ ve made ???? Simply tag me @ WhatToCookToday # WhatToCookToday on Instagram and I ’ ll be sure to stop by and take a glance for veridical !
Easy Lap Cheong Omelette (Chinese Sausage Omelette)
Prep Time
10
mins
Cook Time
5
mins
Total Time
15
mins
Servings
2
8 inches omelettes
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Ingredients
- 4 large eggs lightly beaten
- 2 links Chinese sausage or early sausage links or franks
- ½ little purple onion peeled and chopped, you can use 3 shallots excessively
- 2 Tbsp cooking oil
Seasonings:
- ¼ tsp carbohydrate
- ½ tsp strategic arms limitation talks
- ¼ tsp ground pepper
- 1 tsp sesame oil
Garnish (you can put this in the omelette too instead of as a garnish):
- 1 haunt green onion finely chopped
Instructions
-
Thinly slice the sausage at an angle and set aside. Lightly beat the eggs with the seasonings and chopped green onion (if you choose to use)
-
Preheat oil in a non-stick skillet. An 8-inch pan can make 2 omelettes. If you have 10-12 inch pan, you can make one thicker omelette. It’s up to you. I made two omelettes with an 8-inch pan. Saute half of the onion, until fragrant, about 2-3 minutes. Add half of the sausage and cook briefly until lightly browned and aromatic and then arrange the sausage decoratively if you like on the pan
-
Lower the heat to medium and gently pour in half of the egg mixture and gently swirl the pan to cover the base of the pan. Let it cook over medium heat until the bottom just started to set. Cover with a lid and lower the heat to low to let the top cook for another 1 minute. This way you don’t have to flip over the omelette (I’m bad at doing that!)
-
Uncover the lid and transfer to a serving plate. Continue cooking the second omelette. Garnish with chopped green onion and serve warm
Video (appear as pop-up)
Recommended products:
Non stick pan with lid
Tried this recipe ?
Mention @ whattocooktoday or tag # WhatToCookToday other recipes with chinese sausages you may like :
Mini Lap Cheong Sausage Pigs in a Blanket
Shanghai Siu Mai (上海烧卖)
