A tall, custardy omelette cooked in a plain drinking glass — no oil, no skillet. Two eggs are whisked with just under half a cup of milk and a pinch of salt, poured into two small glasses, topped with a little butter and steamed in a covered water bath for about 5 minutes over low heat. Because the glasses never touch direct heat, the eggs set gently and keep their height when turned out. A quick soy, chili-oil, garlic and honey sauce goes over the top. Serves 2.
Instructions
- 1
Crack 2 eggs into a bowl, add a scant ½ cup (about 100 ml) of milk and a pinch of salt. Whisk until smooth — a fork works just as well as a whisk.
- 2
Pour the mixture into two small heatproof drinking glasses.
- 3
Fill a pot with a few centimetres of water and bring it up to heat. Carefully stand the glasses in the water — never over direct heat, only in the water bath.
- 4
Drop a small knob of butter on top of each glass. Cover the pot with a lid and steam over low, gentle heat for about 5 minutes, just until the eggs set.
05:00 - 5
Meanwhile make the sauce: stir together 3 tbsp soy sauce, 1 tbsp chili oil, 1 tsp rice vinegar and 1 pressed garlic clove, then add 1 tbsp honey and stir until combined.
- 6
Run a knife around the inside of each glass if needed and turn the omelettes out onto plates — they should stand tall. Spoon the sauce over and serve immediately.
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Notes from our kitchen
The whole trick is indirect heat. The glasses sit in simmering water with the lid on, so the egg mixture climbs the glass and sets soft rather than blistering against a hot pan — that is why it holds its height after unmoulding. Use plain, straight-sided heatproof glasses (tempered or canning-jar glass); thin decorative glassware can crack. The butter melts down into the top of the omelette and gives it a glossy, velvety cap. Keep the heat low: a rolling boil rattles the glasses and makes the eggs rubbery. The sauce is deliberately bold — soy for salt, chili oil for warmth, honey to round it — so a little goes a long way over such a delicate omelette.
Variations
- Cheesy version. Stir a tablespoon of grated cheddar or Parmesan into the egg mixture before pouring — it melts into the custard as it steams.
- Milder sauce. Skip the chili oil and use 1 tsp of toasted sesame oil instead; add a few sliced scallions on top for freshness.
Frequently Asked Questions
Can I use a ramekin or a mug instead of a glass?
Yes — any straight-sided heatproof cup works. A narrow glass gives the tallest result; a wide ramekin gives a flatter, softer omelette.
How do I know when it is done?
After about 5 minutes the surface should be set with only a slight wobble in the centre. If it still looks liquid, cover and give it another minute or two on low heat.
Why did my omelette collapse?
Almost always because the glass touched direct heat or the water was boiling hard. Keep the flame low and the glasses standing in gently simmering water, and take them out as soon as the eggs set.
Can I make it ahead?
It is best eaten straight away while it is tall and warm. Leftovers keep in the fridge for a day and can be reheated for 20–30 seconds in the microwave, but they will lose some height.
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