Supplies
- 2 eggs, beaten
- 2 spring onions (20g), sliced
- Pinch of pepper
- 1/2 teaspoon sugar
- Pinch of salt
- 1 teaspoon soy sauce
- 1 tablespoon cooking oil
- 2 asian shallots (40g), finely chopped
- Coriander
- 2 foot long baguettes
- 1 carrot, grated or julienne
- 90 grams mooli/ daikon
- 3 tablespoons sugar
- 3 tablespoons cider vinegar
Steps
- Julienne the carrot and mooli and pickle with sugar and vinegar.
- Beat the eggs with spring onions, salt and pepper, sugar, and soy sauce. Heat a frying pan with oil, brown off shallots and pour on the egg mixture to make the omlette, turning once one side is brown. This should take no longer than a few minutes. Remove from heat and cut into long strips
- Remove the inner dough of the baguette and spread with butter then insert the omlette strips with pickle and plenty of coriander.