Telur Dadar Padang
Telur Dadar Padang·(tuh-loor dah-dar pah-dahng)
The Weeknight Lauk
We aren't making a fragile breakfast dish; we're making a lauk. In Padang, cooks know the secret to a thick omelet that won't collapse into a sad pancake is structural: rice flour, toasted coconut for an incredibly savory chew, and a remarkably gentle hand. When batter packed with rough-chopped bird's eye chilies hits a wok of smoking peanut oil, the egg hisses and sets a quarter-inch thick; keep the heat low so the coconut crisps without scorching the egg, and serve this dense structure built to hold its own against fiery sambal and hot white rice.
Ingredients
- duck egg2 large
- chicken egg4 large
- rice flour3 tbsp
- all-purpose flour1 tbsp
- unsweetened desiccated coconut4 tbsp
- kosher salt1 tsp
- ground black pepper1/2 tsp
- mushroom bouillon1/2 tsp
- scallion3 med
- Chinese celery stalk3 med
- kaffir lime leaf2 med
- shallot3 med
- garlic clove2 med
- Fresno chili3 med
- macadamia nut2 med
- ground turmeric1/2 tsp
- ground coriander1/2 tsp
- water1 tbsp
- neutral cooking oil1/3 cup
Method
- 01
Process the spice paste.
In a small food processor or mortar and pestle, blitz the shallot, garlic clove, Fresno chili, macadamia nut, ground turmeric, ground coriander, and water until they form a very smooth, fine paste.
- 02
Create the structural slurry.
In a large mixing bowl, stir the rice flour and all-purpose flour directly into the wet spice paste until the flours are completely absorbed. Doing this before adding the eggs guarantees you won't hit any dry, clumpy pockets of flour.
- 03
Combine and fold with a gentle hand.
Crack the duck and chicken eggs into the bowl with the slurry. Add the toasted coconut, kosher salt, ground black pepper, mushroom bouillon, scallion, Chinese celery, and kaffir lime leaf. Using a fork, stir the mixture gently in a lifting motion just until the yolks break and the ingredients are evenly distributed. Stop there. Do not whisk vigorously, or the omelet will puff and immediately collapse later.
- 04
Establish the crust.
Select an 8-inch non-stick skillet. Heat the neutral cooking oil over medium-high heat until shimmering. Pour the entire egg mixture into the hot pan. It should sizzle aggressively as the edges immediately begin to fry. Let it cook uncovered for exactly 30 seconds.
- 05
Cover and steam to set the center.
Drop the heat to the lowest possible setting. Cover the skillet with a tight-fitting lid and leave it completely undisturbed for 8 to 12 minutes. The lid traps the steam, gently cooking the thick, dense interior without scorching the bottom.
- 06
Execute the flip.
Remove the lid. The edges should be dark golden brown and the top mostly set. Using two spatulas, carefully flip the omelet over. If you aren't feeling brave, slide it onto a large plate, place the skillet upside down over the plate, and invert them together.
- 07
Finish cooking and serve.
Cook uncovered on low heat for another 3 to 4 minutes until the bottom is deeply browned and a knife inserted into the center comes out clean. Slide onto a board, rest for two minutes, and slice into thick wedges like a pie.
Notes
Egg substitutions are perfectly fine.
If you cannot track down duck eggs, simply use 6 large chicken eggs in total. The toasted coconut and rice flour will step up to provide the structural integrity that chicken eggs lack.
Diagnosing a deflated omelet.
If your omelet collapses into a wrinkled, sad mess after leaving the pan, you beat the eggs too hard. Whipping introduces air bubbles that expand and burst. Mix only until the yolks are broken next time.