Telur Dadar (Indonesian Fluffy Garlic Omelet)

About This Recipe

Telur dadar is Indonesia's everyday omelet, distinct from a French omelet in both texture and technique: the eggs are beaten vigorously with aromatics and a little water or cornstarch, then fried in a generous amount of hot oil so the edges puff, bubble, and turn deeply golden and slightly crisp, while the inside stays tender. It's less a delicate fold and more a confident, hearty fried egg cake. The technique that separates a good telur dadar from a flat, pale one is oil temperature and beating: the eggs must be whisked until fully frothy, almost doubled in volume, and the oil needs to be genuinely hot before the eggs go in so they puff immediately on contact rather than just spreading and sitting flat. Served sliced into wedges over rice with sambal, or tucked into a sandwich, telur dadar is quick, cheap, and endlessly adaptable -- minced garlic and shallots are the constant, but scallions, chilies, or even leftover vegetables often get folded in.

Ingredients

Serves 5

• 4large eggs
• 2 clovesgarlic(minced)
• 2shallots(thinly sliced)
• 2scallions(sliced)
• 1red chili(sliced, optional)
• 1 tbspwater
• 0.5 tspsalt
• 0.25 tspwhite pepper
• 4 tbspneutral oil
• 1lime(cut into wedges, for serving)

Instructions

1. 1

   Beat the eggs

   In a bowl, whisk eggs, water, salt, and white pepper vigorously for a full minute until frothy and pale.

2. 2

   Add aromatics

   Stir in garlic, shallots, scallions, and chili.

3. 3

   Heat the oil

   Heat oil in a wok or small pan over medium-high heat until visibly shimmering and just short of smoking.

4. 4

   Fry the omelet

   Pour in the egg mixture all at once; it should sizzle and puff immediately at the edges. Cook undisturbed 1-2 minutes.

5. 5

   Flip and finish

   Carefully flip once the bottom is deep golden and set, then cook the other side 1-2 minutes until puffed and cooked through.

6. 6

   Serve

   Slide onto a plate, slice into wedges, and serve hot with rice, sambal, and lime wedges.

Variations

• •

  Add shredded leftover vegetables like carrot or cabbage for a heartier version.

• •

  Stir in a spoonful of dried shrimp for extra savoriness.

• •

  Make it spicy by mixing in a spoonful of sambal directly into the egg batter.

Storage

Best eaten fresh and hot while the edges are crisp. Leftovers keep in the fridge for a day but soften; reheat briefly in a dry pan rather than the microwave.

Frequently Asked Questions