On The Line: Paul Zhu Of The Balcony Grill & Bar, Part Three
Photo by Johannes Dewald
While an egg can be served many ways, perfecting a simple omelet is about timing. The Balcony likes to flip (as opposed to fold) theirs into a shareable treat. Serve this anytime, as eggs are about as diner-friendly as meals get. Paul Zhu keeps the dialogue going in part two of our interview, but we're also partial to part one. And check out their updated menu for lunch and late night dining next month!
serves 2-4 as an appetizer style dish
2 1/2 tablespoons of chopped green onion
2 tablespoons salted turnip (can be found at 99 Ranch)
1 1/2 tablespoons soybean oil
Beat 3 eggs in a bowl. Add green onion and salted turnip. Mix well until evenly distributed.
Heat a frying pan or skillet (12" diameter preferred) to medium-high. Add soybean oil to pan.
Once sizzling, pour the mixture into the pan. Using a spatula, continue to push the sides of the egg mixture inward. Allow the uncooked excess eggs to spread out in the pan; continue to do this until all of the egg mixture is cooked.
Lower the temperature to medium and allow omelet to harden. Flip the omelet and allow to cook for another one to two minutes, or until other side hardens.
Remove from skillet and place onto plate for serving.
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