Weeknight
Tornado omelette
The spiral omelette from MasterChef Australia — beaten egg swirled with chopsticks in a hot non-stick pan until it furls into a soft golden tornado over rice.
I saw it made on MasterChef Australia and had to try it the very next day. It is incredible — soft, silky, and it takes about ninety seconds once the pan is hot.
Method
- 01
Beat the eggs with the milk and salt until completely uniform, then pass them through a sieve. Straining is what gives you that glassy, streak-free surface.
- 02
Have everything ready: hot rice in a bowl, a pair of chopsticks, and a small non-stick pan you trust absolutely.
- 03
Heat the pan over medium heat with the oil, swirl to coat, then wipe out the excess and add the butter. The pan should be hot enough to set the egg on contact but never brown it.
- 04
Pour in all the egg at once. Let it sit for 3 to 5 seconds until the base just sets.
- 05
Now the tornado: hold the chopsticks upright in the centre of the pan and spin them steadily in one direction while slowly rotating the pan the other way. The egg gathers into a spiral around the chopsticks.
- 06
Keep spinning for 20 to 30 seconds until the swirl holds its shape and the top is still glossy and barely set. Do not overcook — the softness is the whole point.
- 07
Slide the tornado straight onto the hot rice, still spinning gently as you go so the spiral stays open.
- 08
Finish with soy, spring onion and a stripe of sauce. Eat immediately.
Keep cooking
