3 Eggs Later: Corned Beef Omelette

After a long day at work, I wasn’t in the mood to cook anything complicated.

I opened the fridge to see what I had left.

A tray full of eggs.

A small portion of leftover corned beef.

Two containers of rice that I had cooked the day before.

Dinner was already halfway there.

One habit I’ve developed over the years is cooking rice in batches. I know my portions well enough to know that one cup of uncooked rice makes far more rice than I can eat in a single meal. Instead, I cook two cups at a time and divide the cooked rice into three equal portions. They go straight into the fridge, ready whenever I need them.

By the time I get home from work, all I have to do is reheat one portion in the microwave for two minutes.

Simple.

Practical.

Less washing up.

Less cooking.

More time to relax.

Tonight, all I needed was something to go with it.

So…

Three eggs later…

Dinner was served.

What You’ll Need

• 3 small eggs (or 2 large eggs)

  Just like my rice portions, I’ve learned my egg portions over the years too. One egg is usually not enough for me, while two large eggs are often a little too much. Tonight I used three small eggs, which turned out to be just right. Adjust the recipe to suit your own appetite.

• 1 small red onion, finely sliced (or a few shallots if you have them)
• About 1 tablespoon leftover corned beef
• 3 red chillies, sliced (or as many as you like)
• A few drops of fish sauce
• A few drops of sesame oil (don’t overdo it)
• 3 pinches of salt
• 3 pinches of sugar
• Cooking oil

Let’s Cook

Crack the eggs into a bowl and beat them until well combined.

Here’s a little trick I learned from a Japanese chef.

For every egg, add one pinch of salt and one pinch of sugar.

Since I was using three eggs, I added three pinches of each.

It sounds incredibly simple, but it makes a surprising difference.

Then add a few drops of fish sauce and sesame oil.

Again, use the same principle—just a drop or two for each egg.

It’s enough to give the omelette a lovely savoury, umami flavour without overpowering it.

Heat a little cooking oil in a frying pan over medium-high to high heat. I like starting with a hot pan because it helps the eggs puff up beautifully when they first hit the pan.

Sauté the onion and chillies until they soften. I like mine slightly caramelised because they become sweeter.

Add the corned beef and cook for another minute or two until heated through. If the pan looks a little dry, add another splash of oil. Keep everything moving so the corned beef warms evenly without burning.

Now pour in the beaten eggs.

Almost immediately you’ll see the eggs begin to puff up. Let them cook for about 30 seconds before reducing the heat slightly.

By now, your omelette should look wonderfully fluffy and much bigger than when you first poured it into the pan.

Cook until the bottom is golden, then carefully flip it over to finish cooking the other side.

That’s it.

Simple.

Comforting.

Delicious.

Serve with warm rice and, if you’re Indonesian like me, a glass of sweet iced tea.

Somehow, sweet iced tea goes with almost everything.

A Little Kitchen Tradition

Someone once told me that if you want your food to be spicy, use an odd number of chillies.

One.

Three.

Five.

Seven.

Whether it’s actually true, I honestly have no idea.

But I’ve been following that little tradition ever since.

Tonight…

Three chillies it was.

🌶️🌶️🌶️

One Omelette… Two Meals

Three eggs make quite a generous omelette.

I only ate half for dinner.

The other half went back into the fridge alongside my last container of rice.

Tomorrow’s lunch is already prepared.

That’s another little habit I’ve learned over the years.

Sometimes cooking once means cooking twice.

Final Thoughts

Not every meal has to be fancy.

Some of my favourite dinners have come from opening the fridge and asking,

“What can I make with what I already have?”

Tonight’s answer was simple.

Three eggs.

A spoonful of corned beef.

One onion.

Three chillies.

And somehow…

it became exactly the meal I needed.

As I’ve grown older, I’ve noticed that I naturally eat smaller portions. I’ve also learned that eating well isn’t about cooking more—it’s about making the most of what I already have.

Be-Bulb Reflection

The best meals don’t always begin with a shopping list.

Sometimes they begin by opening the fridge and appreciating what is already there.

Sometimes, gratitude isn’t found in having everything we want. It’s found in discovering that what we already have is enough.

Be Creative. Waste Less. Keep the faith… there’s often one more meal waiting than you think.