An Omelete Worthy of its Salt

Eastern Omeletes: Like Honey Too Tempting to Resist

The western omelete holds so much promise – it’s light and fluffy, wonderfully filled with juicy bits of mushrooms, bacon, capsicum, onions and cheese. But consumed on its own the promise remains unfulfilled: you have to salt and pepper it.

Yet that doesn’t completely satisfy. There’s just something unpleasant about chewing on granules of salt in each mouthful of omelete: you get mini blasts of concentrated saltiness overpowering and overshadowing the promise.

Funnily, the secret to fulfilling the western omelete’s promise lies in the traditional way the Far East dishes up their version of this simple dish – you add the salt while you are making the omelet. This gives the salt granules time to dissolve and evenly permeate the whole dish.

Wonderfully, every morsel becomes evenly tasty but not from saltiness: the dissolved salt becomes disguised in intensifying the flavours of the woody mushrooms, savoury bacon, freshly crisp capsicum, sweet onions and creamy cheese!