A breakfast staple, an evening snack, a whole meal’s replacement when the fridge is empty, a quintessential omelette that has made it to Taste Atlas’ list of best eggs dishes round the world. Ranking at no. 22, the masala omelette does not surprise Indians. A staple in every household that consumes eggs, a masala omelette in its most basic form consists of chopped vegetables – onions, green chilli, salt and Indian masalas, whisked and dropped into hot oil. With other variations to the recipe ranging from the part of the country that one belongs to, the masala omelette has its own rendition with ingredients such as tomatoes and coriander leaves in the northern belt, down south the usage of curry leaves in coconut oil could be another additive. In the north east just a plain omelette perhaps with a side of extra chilli or axone or bamboo shoot pickle once it’s off the fire could be another.
Whether one likes it the 3:1 ratio way (3 whites with 1 yellow) or one likes to dive into it in whole numbers, a masala omelette is also often enjoyed with a carbohydrate staple such as rice, parantha, bread or appam too (again depending on the region and preferred choice of carb). One would agree that a masala omelette is best savoured when it’s served hot – straight from the pan to the plate.
The popularity of the food enjoyed at cafés and restaurants for an elaborate breakfast menu is also a hot favourite at breakfast buffets at hotels; while also transcending to street vendors as a snack of bun-omelette at affordable prices topped with a dollop of butter. Easy to whip up, rich in nutrients and flavoursome, a masala omelette is not one to disappoint. Taste Atlas took cognisance of this very fact and has perhaps given it its rightful place in the list alongside globally renowned preparations such as Japan’s Tamago Sando and US’ Eggs Benedict. The list, thus introduces a new culinary excellence of the top 50 egg-based dishes across the world, its multitude of heterogeneity and brilliance.
By Esha Chaudhuri