Don Signature Crab - Singapore Food Guide

Fluffy Onion Omelette

A Singapore-style fluffy onion omelette — wok-fried until pillowy with sweet onions and light seasonings, perfect for kopi-shop breakfasts or quick weeknight makan.

Fluffy Onion Omelette

About this dish

The Fluffy Onion Omelette is the kind of simple comfort dish you’ll find served at kopi shops and kopitiam breakfasts across Singapore, or whipped up at home for a quick supper after a late MRT run. Flaked with sweet, caramelised onions and beaten to a light, airy texture, this omelette bridges hawker-style heartiness and home-cooked ease — great with plain white rice, kaya toast on the side, or as part of a zi char spread.

Texturally it’s all about contrast: soft, slightly sweet onions give way to a cloud-like egg body with a golden, slightly crisp edge — reminiscent of the fluffy omelettes from food courts and hawker centres in Tiong Bahru and the heartlands. Local twists include a dash of light soy or fish sauce for umami, a scattering of sliced chilli padi for heat, or a spoonful of sambal on the side for those who want more bite.

This recipe is ideal for busy parents, students in HDB flats, or anyone wanting a fuss-free weeknight dinner or potluck dish. It’s forgiving to make, quick to cook in a wok or non-stick pan, and scales easily — keep a carton of eggs in the fridge (NTUC FairPrice, Cold Storage or Sheng Siong carry good local eggs) and you’re always minutes away from a satisfying, Singapore-style meal.

Ingredients

  • 4 large eggs (about 220 g total)
  • 1 medium yellow onion (approx. 150 g), thinly sliced
  • 30 ml (2 tbsp) whole milk or evaporated milk (optional for extra fluffiness)
  • 1/4 tsp baking powder (or 1 egg white, lightly whipped, as an alternative)
  • 1 tsp light soy sauce
  • 1/4 tsp white pepper
  • 1/2 tsp fine salt, or to taste
  • 1 tsp sugar (to balance the onion’s acidity)
  • 1 tbsp vegetable oil or peanut oil (for frying)
  • 10 g unsalted butter (optional, for richer flavour and crisp edges)
  • 1–2 stalks spring onion (scallion), finely sliced for garnish
  • 1 small red chilli or 2 bird's eye chillies (sliced), optional for heat
  • 1 tsp sesame oil (for finishing, optional)
  • 1 tsp fish sauce or a dash of kecap manis (optional local umami twist)
  • 1 tsp cornflour mixed with 1 tbsp water (optional, for a silkier texture)

Step-by-Step Method

  1. Prepare ingredients: thinly slice the onion, finely slice spring onions and chilli if using, and crack eggs into a mixing bowl.
  2. If using the whisked-white trick: separate one egg white and lightly beat until frothy; otherwise proceed with baking powder option. Add milk (if using), baking powder or beaten egg white, light soy sauce, white pepper, salt and sugar to the eggs and whisk until frothy and pale — about 20–30 seconds.
  3. Toss the sliced onions with a pinch of salt and let sit for 5 minutes to draw out sweetness; squeeze gently if you prefer less raw bite.
  4. Heat a wok or non-stick frying pan over medium-high heat until hot. Add vegetable oil and swirl to coat. Add the onions and stir-fry for 2–3 minutes until softened and slightly translucent — you want them sweet but not browned.
  5. Push the onions to one side of the wok and add butter if using; swirl so everything is evenly coated. Reduce heat to medium-low.
  6. Give the egg mixture a quick re-whisk, then pour it over the onions, tilting the pan so the eggs spread evenly. Let cook undisturbed for 1–2 minutes until the edges start to set and turn lightly golden.
  7. Increase heat briefly to medium for 10–15 seconds to get a slight crisp on the underside (this gives a nice contrast), then reduce heat to low. Use a spatula to gently lift edges and let uncooked egg flow underneath. Cook until the centre is just set but still soft — about 1–2 more minutes. Total cook time should be about 4–6 minutes depending on pan and heat.
  8. If you prefer, fold the omelette in half or slide it onto a plate flat. Drizzle sesame oil or a few drops of fish sauce/kecap manis for extra flavour, then scatter sliced spring onions and chilli on top.
  9. Serve immediately steaming hot with steamed rice for dinner, on toast for kopitiam-style breakfast, or as part of a zi char spread. Leftovers keep for a day in the fridge and reheat gently in a pan.

Tips & Serving Ideas

  • For extra fluff, separate one egg white and whisk until frothy, then fold into the beaten yolks; alternatively use 1/4 tsp baking powder. Both methods are commonly used in home kitchens.
  • Use a well-heated wok for slight charring on the edges — get the oil hot before adding onions to build that hawker-style contrast, then lower heat when adding the egg.
  • If buying ingredients locally, onions and eggs are widely available at NTUC FairPrice, Cold Storage or Sheng Siong; use fresh free-range eggs if you prefer richer yolk colour.
  • Adjust seasoning like light soy, fish sauce or a pinch more sugar to balance local taste preferences — taste and adjust like a zi char cook.
  • To make ahead: cook omelette until just set, cool, then refrigerate; reheat gently in a non-stick pan over low heat to avoid rubbery texture.
  • Avoid over-stirring once the egg is in the pan. Let the bottom set to form a slight crust before coaxing uncooked egg underneath for fluffy layers.
  • Add some sliced chilli padi or a side of sambal for those who like spicier local flavours; serve with plain rice for a homely, comforting meal.

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