Noob Cook Recipes

Bean Paste Eggplant Recipe Sacha Pork Stir-fry Recipe Hot & Sour Lemon Prawns Recipe How to de-vein shell-on prawns Shiitake Mushroom Stew Recipe Stir-fry Cucumber, Mince & Prawn Recipe

Long Bean Omelette

Long Bean Omelette Recipe

Long Bean Omelette Recipe

You may use either long beans or french beans for this recipe. This omelette goes very well with porridge.

Serves: 2-3

Prep Time: 8 mins

Cook Time: 6 mins


  • 3 eggs beaten
  • a dash of white pepper powder
  • 1/2 tsp light soy sauce
  • 1 tbsp cooking oil
  • 4 garlic cloves peeled and minced
  • 5 long beans (if using french beans, double the quantity) ends trimmed and sliced very thinly
  • a small pinch of salt


  1. Combine eggs, white pepper and light soy sauce in a small bowl; mix well.
  2. Heat oil in wok, fry minced garlic until light brown and fragrant, then add sliced beans.
  3. When the beans are almost cooked, use your spatula to arrange them into one flat layer in wok.
  4. Pour egg mixture over the beans. Gently tilt the wok to ensure all the beans are well coated in the egg. Cook a few minutes on one side until dry and nicely browned, then flip to the other side and do the same.
  5. Use spatula to break to smaller pieces. Serve with rice, porridge or eat as a snack on its own.

Leave a Comment

47 Responses to “Long Bean Omelette”

  1. Judy — September 15, 2010 @ 2:12 pm

    My mom used to cook this all the time when I was a kid… looks like we all share that story! This post reminds me that now that I’m grown up, I’m doing the same for mom. Running home to cook her a bit of nostalgia =)


  2. Alberta Leong — September 17, 2010 @ 9:06 am

    My childhood fav!


  3. Veronica — September 23, 2010 @ 3:25 pm

    My grandma used to cook this for my uncle…I love it. Easy to make, taste great and I can smuggle vegetables into my kids’ meal.


  4. noodle — May 27, 2012 @ 9:07 pm

    i have a hard time flipping the egg over because it seems that the bottom is burnt while the top is still extremely runny. most of the time i give up and just scramble it all up. any advice? is it to do with the size of my saucepan (small)?


  5. Sierra — July 31, 2013 @ 12:10 pm

    Thanks for the recipe. Served it with shredded pork carnitas. Yummy.


  6. Kelly — April 16, 2014 @ 4:25 pm

    Tried it yesterday, turn out great! Thank u!



  1. Pingback: Preserved Turnip Omelette (Chai Po Neng)

  2. Pingback: Stir-fried French Beans with Egg

  3. Pingback: Tomato Eggs Recipe