Kai Jeow (Crispy Thai Omelette)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Eggs beaten with fish sauce until foamy hit oil that is almost smoking and puff instantly, forming lacy, crisp edges around a thick, fluffy middle.
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Thai home cooks slide it straight onto jasmine rice for a meal, and it has little in common with a gently cooked Western omelet.
Ingredients
Instructions
- 1
Crack 4 eggs into a large bowl, add 2 tsp fish sauce and 0.5 tsp sugar, and whisk vigorously for 1 minute until frothy and fully aerated.
- 2
Add 80g ground pork and 2 tbsp chopped scallion to the egg mixture and stir until evenly distributed throughout.
- 3
Pour 300ml oil into a small wok and heat over high heat until it reaches 180 to 190C, just before it starts to smoke.
Too low a temperature will prevent the egg from puffing.
- 4
Pour the egg mixture into the hot oil all at once and immediately push the edges inward to build up the egg into a thick patty.
This folding motion creates the characteristic thickness of kai jeow.
- 5
When the bottom is deep golden, flip and cook the other side to match.
Check the thickest center and remove it when no raw pink remains in the ground pork, then drain for 1 minute.
- 6
Place immediately over warm jasmine rice and serve.
The crust softens as it cools, so serve right away.
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