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Asian inspired steamed omlette

With Vanessa Baxter


This is so insanely delicious.  It seems a strange way to cook an omelette but once you have started there is no turning back! 

Light and moreish :-)



50g cellophane noodles

1 garlic clove, crushed

olive oil

4 eggs

200g pork mince

2 spring onions, sliced

sea salt

black pepper

chilli sauce to serve



Firstly, prepare all your ingredients.

Boil the kettle.  Place the cellophane noodles in a bowl and pour over the boiled water.

After 1 minute. Tip the noodles into a sieve.  Return to the bowl and fill with cold water.

Drain the noodles and chop into small lengths.

Place the frypan over medium heat and add a little oil.  Add the crushed garlic and cook for 1 minute.  Remove with a slotted spoon and place on a saucer.

Crack the eggs into a bowl.  Add the noodles, cooked garlic. pork mince, chopped spring onions and salt and pepper.  Stir to combine.  Pour into the heat proof bowl. 

Bring a couple of centimetres of water to the boil in the bottom of a saucepan that can hold a steamer.  Otherwise use a ‘double boiler’.  Heat the water in the bottom saucepan until it comes to a boil.

Place the bowl with the egg into the top of the double boiler/ or into the steamer basket.  Cover and cook for around 15 minutes or until set.

Take the bowl out of the steamer carefully - remember it will be hot!

Slice the omelette into wedges and serve with your favourite chilli sauce.



This recipe is in Vanessa’s book which is available for download