Duck egg omelette soufflé with chilli and oyster sauce jam
A cloud-like jiggly soufflé omelette is cut through with an incredible Thai-inspired ‘jam’ packed with aromatics and given umami-rich depth thanks to plenty of Lee Kum Kee oyster sauce. The jam is the real star here, working really well with the omelette but also an incredible thing to spoon over rice, roast meats, vegetables… whatever needs a good kick of flavour!
Ingredients
Metric
Imperial
Oyster sauce jam
- 5 shallots, roughly chopped
- 4 garlic cloves, roughly chopped
- 2 red chillies, roughly chopped
- 2 lemongrass stalks, bottom halves only, sliced
- 2 tbsp of vegetable oil
- 3 tbsp of Lee Kum Kee Premium Oyster Sauce
- 1 tbsp of Lee Kum Kee Premium Light Soy Sauce
- 1 1/2 tbsp of palm sugar
- 1 tsp lime juice
Omelette
- 2 duck eggs, separated
- 1 pinch of salt
- 1/4 tsp caster sugar
- 2 tsp vegetable oil
- fresh coriander, to garnish
Equipment
- Food processor
Method
To make the jam, put the shallots, garlic, chillies and lemongrass in a small food processor and pulse until finely chopped
- 5 shallots, roughly chopped
- 4 garlic cloves, roughly chopped
- 2 red chillies, roughly chopped
- 2 lemongrass stalks, bottom halves only, sliced
Heat the oil in a small saucepan over a low heat. Add the chopped aromatics and slowly cook for 15 minutes until lightly caramelised
- 2 tbsp of vegetable oil
Stir in the oyster sauce, soy sauce and palm sugar, then let the jam bubble gently for 2-3 minutes until thickened slightly
- 3 tbsp of Lee Kum Kee Premium Oyster Sauce
- 1 tbsp of Lee Kum Kee Premium Light Soy Sauce
- 1 1/2 tbsp of palm sugar
Add the lime juice and continue cooking for another 5-10 minutes over a very low heat until glossy and jam-like
- 1 tsp lime juice
Gently fold the whites into the yolks, trying to keep them light and airy
Heat the oil in a non-stick pan over a low heat. Gently pour the omelette mixture into the pan and spread evenly, again trying not to knock the air out. Cover and cook for 3-4 minutes until the bottom is golden
- 2 tsp vegetable oil
Gently fold the omelette in half and tilt the pan around to seal the edges
Transfer to a serving plate and spoon over plenty of the jam (any leftover will keep in the fridge for up to 2 weeks). Serve with fresh coriander on the side
- fresh coriander, for garnish
Daisy spent a decade running an innovative Indian restaurant in Thailand and travelling extensively across Asia. Since returning to London in 2021, she launched Magic Momo – a pop up brand that draws on her deep knowledge of Asian cuisine to create bold, inventive dishes.
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