Description
Maybe you love omelettes, but have you ever tried a Thai-Style omelette? Now you can finally eat and create the best omelette in the world.
Ingredients
Scale
- 3 eggs
- 1–2 tsp of fish sauce, to taste
- 1/4 tsp dark soy sauce (optional)
- 1/4 tsp of white pepper powder, to taste
- 1/2 cup cooking oil of choice that can handle a high heat (we like peanut oil)
If you want to add some more fun, but optional:
- 1 squeeze of a lime quarter
- 1 garlic clove, minced
- 1/2 shallot, minced
- 1/3 c. of chopped sausage (or ham, turkey, bacon, tofu, etc.)
- handful of fresh spinach
- 1 green onion stalk cut into 1/4 in. pieces
Toppings
- handful of cilantro
- Thai chili sauce
Instructions
- Put the cooking oil of your choice into your wok or pan. Get the pan hot and steaming.
- Crack the eggs into a medium-sized bowl.
- Wisk, wisk, wisk until you see bubbles start to form in the egg mixture.
- Add fish sauce, dark soy sauce, and white pepper to your liking, and the rest of your ingredients of choice, and wisk again until combined.
- Warm the oil in your wok until it’s smoking hot to help make a fluffy, lightly-browned omelette. You can test it to see if it’s hot enough by dropping a tiny bit of the egg mixture in the pan and see if it sizzles, or just wait until it starts to smoke.
- Pour the mixture in the pan.
- Move the pan around some to evenly distribute the mixture, and then leave it undisturbed.
- If you lift up the Thai omelette and notice it’s browning too fast, turn down the heat some to make sure the omelette doesn’t burn before the middle starts to solidify.
- Once it starts to solidify, get two spatulas. Put one on each side of the omelette, and try to flip at the same time.
- *If your omelette just broke apart during the flipping, don’t worry. It takes some practice. Happens to me all the time, and they still taste delicious. The key to keeping the eggs together is making sure the center is almost cooked before flipping.
- Cook the other side for a few minutes. Peek under and once it’s browned, slide off the pan onto a plate.
- Sprinkle with cilantro and serve with jasmine rice, and your favorite Thai chili sauce and rice. Enjoy!
Notes
Feel free to use more eggs, just adjust the fish sauce, dark soy sauce and white pepper accordingly. If you like more of a savory taste, use more fish sauce. If you don’t, use less.
- Prep Time: 5
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 2-3
Keywords: thai omelette, khay jiao, how to make thai omelette, thai omelete, thai name for omelette, thai omelette recipe, thai omelete recipe, thai fried eggs