Ingredients
Directions
- 1
In a bowl, whisk together 5 whole eggs until fully combined. Pass the whisked eggs through a fine mesh strainer into another bowl to ensure a smooth consistency. Add the fish sauce and granulated sugar, then whisk again to mix thoroughly.
- 2
Melt a tablespoon of butter in an 8-inch nonstick pan over medium-low heat. Ensure the butter coats the entire pan evenly.
- 3
Pour the egg mixture into the pan. Use a spatula to gently stir the eggs while shaking the pan back and forth. This technique helps to create small curds and prevents the omelette from sticking.
- 4
When the omelette is semi-set but still slightly runny on top, season with black pepper and sprinkle with chives. Shape the omelette into a neat fold. Brush the surface with a little more butter for a glossy finish.
- 5
Transfer the omelette to a plate and garnish with additional chives. Serve immediately and enjoy your delicious Vietnamese omelette!
