The Perfect Pairing of Winged Beans & Eggs
Dice winged beans and mix with beaten eggs, pan-fry until golden — a universally loved home-style dish. Winged bean omelette is not only packed with nutrition, but visually stunning too. Green winged beans speckled in the golden egg, a feast for both eyes and palate.
🥚 Ingredients
- Winged beans: 150g
- Eggs: 4
- Scallions: as needed (chopped)
- Salt: 1/2 tsp
- White pepper: a pinch
- Cooking oil: 2 tbsp
👨🍳 Instructions
- Blanch Beans: Rinse and dice winged beans, blanch in boiling water 3 minutes until fully cooked, drain well.
- Mix Eggs: Beat eggs in a bowl with salt and white pepper, add winged bean dice and scallions — mix well.
- Pan-Fry: Heat oil in pan, pour in egg mixture over medium-low heat, cover and steam for ~3 minutes.
- Flip & Finish: Once bottom is golden, flip and cook another 2 minutes until both sides are golden — serve!
💡 Delicious Variations
- Add cheese: Sprinkle cheese shreds when egg is half-set — winged bean cheese omelette
- Add baby anchovies: Mix into egg batter — doubled calcium boost
- Japanese厚蛋燒 (Rolled Omelette): Layer and roll into bite-sized pieces — more elegant presentation
⚠️ Important Reminder
Winged beans must be blanched until fully cooked before mixing with eggs. Never eat raw.
📌 More winged bean recipes: Winged Bean Recipe Collection