Recipe No 432 egg dish

Thai-style omelette

This Thai-style omelette—called khai jiao, khai jeow, khai jiaw or ไข่เจียว—features multiple soft inner layers and crispy edges. It’s made of very few simple ingredients and, though some attention is needed when it comes to technique, the overall process is very quick and easy. Hot oil is necessary to ensure success.

Adapted from She Simmers

Time

Prep:

Total:

Difficulty
very easy
Yield
1 serves • 140 g
Metric Imperial

Processes

  • Eggs, whole, lightly beaten (2 large)
    120 g
  • Lime juice (½ tsp)
    2.3 g
  • Fish sauce (1 tsp)
    6 g
  • Water (1 tbsp)
    15 g
  1. 01
    Combine in a medium bowl.

  • Rice flour (1 tbsp)
    9.5 g
  1. 02
    Add to and beat until smooth and frothy.

  • Scallions, very finely sliced (4½ tsp)
    9 g
  1. 03
    Add to egg mixture and stir to combine.

  • Peanut oil (1 cup)
    218 g
  1. 04
    Heat in a small pot or wok to 200°C / 390°F.
  2. 05
    From a height of about 12" / 30.5 cm above the pot, pour the egg mixture into the oil in one movement. The egg mixture will puff up—do not disturb it.
  3. 06
    Cook for .
  4. 07
    Flip and cook for a further .
  5. 08
    Blot excess oil with kitchen paper. Serve immediately.

Notes

It is important to heat the oil to a very high temperature otherwise the result will be an oily mess. It is still a good idea to blot the omelette after it is cooked to reduce the oil absorption.

Food pairings

Steamed jasmine rice. Thai sriracha sauce.

Categorisation

Category
egg dish
Meal
breakfast
Cuisine
thai
Diet
omnivorous vegetarian
Tags
omelette