Following up on last time, I made fish-fragrant puffy omelet a whole bunch of times. All of them failed. Not in the flavor department — the flavor was fine. The problem was that it wouldn’t puff. So I stopped forcing it and just made fish-fragrant scrambled eggs.

Back in the kitchen after a long break. Today’s project: fish-fragrant puffy omelet. The proper high-end version comes out fluffy and legit impressive. But the pantry’s limited… so a stripped-down version first. Eggs are the main event, fish-fragrant sauce is the supporting act. Let’s take them separately. Eggs first: