Kai Jeow
Thai Omelet
A simple yet incredibly satisfying Thai home-style omelet, known for its crispy edges and fluffy interior. It's traditionally deep-fried until puffed and golden, then served immediately over steamed rice with a side of Sriracha for a quick and flavorful meal.
🧂 Ingredients
- 2 Eggs(Large eggs are recommended.)
- 1 tsp Fish sauce(Essential for authentic Thai flavor. Adjust to taste if preferred.)
- 1/4 - 1/3 cup Vegetable oil(A generous amount of neutral oil like vegetable, canola, or peanut oil is crucial for achieving the characteristic puffiness and crispiness.)
- 1 cup Steamed jasmine rice(Warm, freshly steamed rice is ideal for serving.)
- to taste Sriracha sauce(For serving. Other chili sauces can be substituted.)
👨🍳 Instructions
- 1
In a small bowl, crack the eggs. Add the fish sauce. Whisk vigorously with a fork or chopsticks for about 1-2 minutes until the mixture is well combined, slightly frothy, and a uniform pale yellow color. This aeration helps the omelet puff up.
⏱️ 2 minutes - 2
Place a small, non-stick skillet or wok over high heat. Add the vegetable oil. Heat the oil until it is shimmering and very hot, almost smoking. You can test the heat by carefully dripping a tiny bit of the egg mixture into the oil; it should sizzle immediately and vigorously.
⏱️ 2-3 minutes - 3
Carefully pour the beaten egg mixture into the hot oil. The egg should immediately puff up and begin to fry around the edges. Let it cook undisturbed for about 1-2 minutes, allowing the bottom to become golden brown and crispy, and the top to set and puff.
⏱️ 1-2 minutes - 4
Using a spatula, gently flip the omelet. Cook the other side for another 30 seconds to 1 minute, just until golden and cooked through. The center should remain slightly moist and fluffy. Drain any excess oil by holding the omelet against the side of the pan briefly.
⏱️ 1 minute - 5
Slide the crispy Kai Jeow onto a plate over the warm steamed rice. Serve immediately with Sriracha sauce on the side for dipping or drizzling.
⏱️ 30 seconds
💡 Pro Tips
- ✓Use plenty of hot oil: This is key to achieving the signature puffy, crispy texture of Kai Jeow.
- ✓High heat is essential: Don't be afraid of high heat; it cooks the omelet quickly and creates the crispiness.
- ✓Serve immediately: Kai Jeow is best enjoyed fresh off the heat when it's at its crispiest and fluffiest.
- ✓Don't overcrowd the pan: If making multiple omelets, cook them one at a time to maintain oil temperature.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add minced pork or chicken: Mix about 1-2 tablespoons of finely minced meat into the egg mixture before whisking.
- Add crab meat: Gently fold in a small amount of cooked crab meat into the egg mixture.
- Add herbs: Finely chopped spring onions or cilantro can be added to the egg mixture for extra flavor.