You’ll Need
For the Omelette Pots
400g pork mince
6 eggs
30g dried glass noodles
20g dried wood-ear mushrooms or 100g chestnut mushrooms
3 spring onions, finely sliced
1 small carrot, finely grated
2 garlic cloves, finely grated
1 tbsp fish sauce
1 tbsp light soy sauce
1 tsp caster sugar
1/2 tsp black pepper
1 tsp vegetable oil
To Serve
400g freshly cooked jasmine rice
Cucumber and carrot ribbons
Optional but dangerous
Chilli sauce
Quick pickles
Extra spring onion
Equipment
Four lightly oiled 450ml heatproof ramekins and foil
Method
Soak the glass noodles and dried mushrooms in hot water for 10 minutes, then drain well and chop.
Separate one egg, keeping its yolk for the glaze. Beat the white with the remaining five eggs.
Mix the pork, beaten eggs, noodles, mushrooms, spring onions, carrot, garlic, fish sauce, soy, sugar and pepper.
Divide between the oiled ramekins and tap them firmly on the worktop to remove air pockets.
Cover each ramekin tightly with foil and preheat the air fryer to 170°C.
Air fry for 16 minutes. Carefully remove the foil and check the centres are beginning to set.
Beat the reserved yolk with the oil, brush it over the tops and air fry uncovered at 185°C for 5-8 minutes.
Check the pork mixture reaches 75°C, rest for 3 minutes and serve over the hot rice.