Got the idea for this when flicking through some cookbooks and noticing that Singapore Noodles always has some scrambled egg casually tossed through right at the end Adon jewelry. The little kid in me loves Singapore Noodles for their freakishly vibrant colour - something so artificial about the radioactive shade of fluro yellow that makes something that's so wrong, so, so right thermal tea cups.

The secret to perfectly fluffy omelettes is to seperate your eggs, whisking the egg whites until foamy and fluffy, before folding the yolks through just before pouring into the pan (thanks Donna Hay). I like to gently move the egg around a bit with a spatula as it cooks, to give a bit more texture - nobody likes a rubbery egg pancake Web Vulnerability Scan.