Garlic Egg Omelette

Garlic Egg Omelette

I love Garlic. My affection for garlic will turn any vampire friend away. Is that why I have so few friends these days?! Perhaps. But I am sure it has got to be my scathing personality rather than my obsession with garlic that has driven my friends away from me.

Or maybe it is my anti-social behaviour that has made me much withdrawn and alone. Or perhaps people around me have become distracted with their handphones to notice that we have become socially isolated from each other. Kind of like being there and yet not fully present. I know the feeling.

But I prefer to think that it is the garlic that has caused the riffs between us human beings (and some lesser mortals) than the pervasiveness of technology in our lives. After all, you are probably reading this off your mobile phone. I can’t fault you for that.

Anyway, Garlic Egg Omelette, what’s there to say except that it is by far one of the best ways of frying up an omelette. Without adding the garlic, your Egg Omelette will be just plain vanilla, it will be lifeless; void of distinctive high notes. It will be less fragrant.

By the way, just in case you’re wondering, I know my photo taking skills leaves much to be desired. I know also you guys out there probably use better equipment, lighting, better photo-editing software, better placement of your dishes to tease the visual senses. Whilst that’s all well and good, my main objective is cooking up a delicious dinner that my Wife and Son will love. So there.


Eggs (I always buy the Seng Choon Golden Corn Eggs from NTUC not because I have a special feeling towards their eggs but rather they have these 10 plus 2 free promos. For this recipe, I use 4 eggs, or else there wouldn’t be sufficient eggs between the two of us.)

Garlic (Old Garlic is the best and you only need 3 pieces for the magic to happen)

Purple Onions (one medium size purple colour onion would do the trick)

Mini Shrimps (these are fresh mini shrimps that you rarely will be able to find at the wet market. But if you do come across it or find it, make sure you get some as they will add so much flavour to your omelette. A small portion of SGD 3 is enough for two portions of Egg Omelette.)

Light Soya Sauce (3 tablespoons of Lee Kum Kee premium light soya sauce.)


1. Break the eggs into a bowl. Add the chopped onions. Add the light soya sauce. Add the mini shrimp. Give it a good whisk.

2. Heat up the wok, add about 3 tablespoons of Olive Oil. Heat it till it is reasonably hot. Add the minced garlic and stir fry first to bring out the fragrance.

3. Add the egg batter into the wok and let it bubble and cook. We are looking for a light brown burnt flavour on one side before turning it over.

Once cooked, you’re done.

Bon Appetit!