Thai Omelette Kai Jeow Recipes

THAI OMELET

Steps:

• Start by adding the oil to your pan and turning the heat to high.
• While the oil is heating up, crack the eggs into a bowl and add the fish sauce. With a fork, beat aggressively for about a minute or so, until the eggs have a layer of bubbles on top.
• To test if the oil is hot enough, drop a small amount of the egg mixture from your fork into the pan. If it immediately splatters and pops, it's ready. Pour the rest of the egg mixture into the pan. It should immediately sizzle and bubble up around the edges.
• Stir the egg mixture around a little bit, to allow all of the uncooked egg to touch the oil. When the egg is set enough to flip, turn it over and allow the other side to cook until golden brown. Take out of the pan.
• Serve with jasmine rice and a side of sriracha, or as part of a larger Thai meal.

THAI OMELETTE (KAI JEOW) RECIPE

Steps:

• Take the green onion and remove the root. Finely chop the rest and set aside.
• Heat the vegetable oil in a frying pan over medium-high heat.
• Crack an egg into a bowl. Add the chopped green onions, fish sauce and beat together with a fork.
• Check if the oil is lightly smoking hot. You should be able to see a bit of smoke coming up from it. Or you could test by dipping a chopstick into the egg mixture and then into the oil. If it sizzles, that means it's ready. You can then pour the egg mixture into the center of the pan and fry for about 1 minute or until golden. If unsure, use a spatula to lift one edge up to
• Once one side golden and the egg mixture holds together, flip the egg with a spatula and fry the other side for another minute or until golden.
• Turn off the heat and serve the Thai omelette on a bed of warm steamed rice with Sriracha sauce or ketchup and enjoy!