Nobody makes an omelette as mean and as tasty as Bangladeshis do!

Call me biased (I am Bengali after all) but until you’ve tasted this you’ll never realise the true potential of the humble omelette. Classic Enda Biran is an authentic Bangladeshi omelette which is so flavoursome it’s actually good enough to eat (with rice) as a main meal. Reminiscent of my childhood, these slices of golden brown deliciousness often adorned our plates in the morning alongside my mum’s handmade flaky parathas for breakfast. This was also whipped up as an emergency when there was little time to cook anything else for a quick lunch, no one in our house ever complained though! I’m glad to say that my kids are just as fond of my Classic Enda Biran as I was of my mum’s, even my daughter (who doesn’t ever, I mean EVER, eat eggs or like them) will happily ask me to save her a slice whenever I cook it, she says it doesn’t taste like egg, lol! So if you’re in any doubt as to how awesome this recipe is, take it from my fussy 11 year old, this is GOOOOOOD. My favourite way to eat my Enda Biran is on a buttered slice of bread, so so simple but oh so tasty!

Those of you who follow my recipes will know that I always like to suggest ways of chopping up and changing them, however seeing as this is a ‘Classic’ recipe I’m keeping it authentic and won’t make any major changes. The only small changes I can recommend for this dish is to swap the green chillies for dried ones and to perhaps use spring onions instead of bog standard white onions, other than that I wouldn’t recommend adding anything extra since we are trying to keep to the original recipe here. The method my mum used to make her Classic Enda Biran was slightly different to how I make mine in that she used to finely slice the onions, add some salt and squeeze to remove all the moisture from the onions to soften them; I on the other just double fry the onions and this works a treat for me, I find squeezing with salt just takes up too much energy! The amounts used here will make enough for 6 portions, if you wanted to make less try halving the ingredients. Quick and easy to prepare, perfect for breakfast, brunch, lunch or dinner, you must give this delightful recipe a try!

Serves 6

You will need:

oil for frying
2 onions
salt (to taste)
handful of coriander
4 large green chillies
6 medium eggs

Method:

Start by peeling and finely chopping 2 onions.

In a large shallow (lidded) pan heat some oil.

Once the oil is hot add the sliced onions, along with salt (I eyeballed the amount here and used about 1 tsp). Allow the onions to saute uncovered for 5 minutes till they’re soft and translucent.

In the meantime finely slice your fresh coriander and 4 large green chillies. Note how finely I mince the green chillies, this is to stop anyone biting into a piece of chilli (unless you like experiencing that!) and also because I find it distributes the heat and aroma better this way.

After 5 minutes, transfer the sauteed onions to a heatproof bowl and turn the heat off of the pan.

To the sauteed onions add the chopped coriander, the minced green chillies and crack in the 6 eggs.

I always find that after I’ve sauteed the onions and added the remaining ingredients to the omelette mixture the saltiness is reduced, so I always add a pinch more at this stage; you don’t have to do this if it’s your first time using this recipe, it’s better to bear on the side of caution and add a little less than too much. Whisk the ingredients together.

Place the pan back on the heat and add a splash more oil, once the oil is hot add the omelette mixture, ensure it is spread evenly and cover. Cook for about 4 minutes over a low – medium flame.

Trying to cook an omelette in a large frying pan and flipping it over can be a mission, so here’s my tip for getting a perfectly cooked omelette that doesn’t fall apart; lift the side of the omelette and once it appears cooked underneath, add a little splash of water to the underside. The water helps to create steam and once the lid is replaced this helps cook through the omelette rapidly till it’s solid, making turning it over easier and less messy. Do this around three different points along the edge of the omelette and replace the lid.

After a few more minutes check to see that the omelette has cooked completely, then place a plate with the same diameter as the pan over the cooked omelette….

….turn it over. Please be careful while doing this in case there is excess oil in the pan and you scald yourself, it’s wise to do this over the sink or a worktop in case of any mishaps.

Slide the omelette back into the pan and cook for a further 2 minutes. Divide into six portions and serve with Afelia’s Puris for a breakfast fit for a king or with basmati rice for a simple but tasty lunch!

Bon Appetit!

If you like the recipe please share with friends and family, also follow me on Facebook and Instagram. Questions? Leave a comment below or message me on Facebook.