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Wok-Fried Tree Ear Mushroom Omelet
Crispy on the edges and impossibly fluffy in the center, this wok-fried omelet brings incredible texture to your morning routine. Rehydrated tree ear mushrooms add a signature crunch that pairs beautifully with fresh ginger and scallions. Cooking the eggs rapidly in a smoking-hot wok creates a light, airy fold you can't quite replicate in a standard skillet. It's a fast, satisfying breakfast that feels entirely different from your usual scramble.
Equipment
- Wok
- Stovetop
Ingredients
- 4 to 5 pieces dried tree ears (see Glossary )
- 3 large or extra-large eggs
- ½ teaspoon salt
- 2 tablespoons peanut oil
- 1 teaspoon minced ginger
- 1 tablespoon minced scallion
Instructions
- 1Place the dried tree ears in a small bowl and pour enough boiling water over them to submerge completely. Let them soak for 20 minutes.
- 2Drain and rinse the soaked mushrooms. Cut them into thin strips, removing any hard spots, to yield roughly 2 tablespoons.
- 3Beat the eggs and salt in a small bowl until the mixture is highly foamy. Beating air into the eggs ensures a lighter, fluffier texture.
- 4Place a wok over high heat. Once hot, pour in the peanut oil. Wait 10 seconds, then stir in the minced ginger and sliced tree ears. Cook the mixture for 20 seconds.
- 5Add the minced scallion to the beaten eggs, whisk briefly, and pour the mixture into the hot wok.
- 6Tilt the wok so the uncooked eggs flow outward to form a larger circle. Push the cooked edges toward the center using a spatula, tilting the wok again to let any remaining liquid egg run onto the hot metal.
- 7Cook for about 1 minute until the bottom is set but the center remains slightly wet. Carefully flip the omelet with the spatula and cook for 10 to 15 seconds more.
- 8Slide the finished omelet out of the wok and onto a plate to serve.
Notes
- Ingredient swap: If you can't find dried tree ear mushrooms (also known as wood ear mushrooms), thinly sliced shiitakes offer a different but delicious earthy flavor.
- Equipment: If you don't have a wok, a large, well-seasoned cast-iron or carbon steel skillet works well. Just make sure it's smoking hot before adding the eggs.
Recipe Details
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