Thai Omelette Recipe
Puffy, golden and crisp at the edges, a Thai omelette is nothing like a French one — it is fried fast in hot oil and served over rice with a chilli-fish sauce dip.
- Prep time
- 5 mins
- Cook time
- 10 mins
- Total time
- 15 mins
- Servings
- 4 servings
- Calories
- 380
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Ingredients
- 3 large eggs
- 1 tablespoon fish sauce
- 1/2 teaspoon white pepper
- 2 spring onions, sliced
- 1 small tomato, diced (optional)
- 80 ml vegetable oil, for frying
- Steamed jasmine rice, to serve
- 1 red chilli, sliced, and 1 tablespoon fish sauce with lime juice, to serve
Instructions
- Beat the eggs with the fish sauce and white pepper until well combined. Stir in the spring onions and tomato if using.
- Heat the oil in a wok or small skillet over high heat until it shimmers and is nearly smoking.
- Pour in the eggs from a height so they puff up. Let them set for 30 seconds without stirring.
- When the edges are golden and crisp, flip carefully and cook 30 seconds more.
- Drain briefly on paper towels, then slide over steamed rice.
- Serve with sliced chilli in fish sauce with lime juice spooned over the top.
Pro tips
- The oil must be very hot; lukewarm oil makes a flat, greasy omelette.
- Pouring from a height helps the eggs puff dramatically.
- Do not overcook; the centre should stay soft and custardy.
Frequently asked questions
Why is a Thai omelette different?
Thai omelettes are fried in much more oil at higher heat than French omelettes, giving crisp lacy edges and a puffy texture.
What is kai jeow?
Kai jeow is the Thai name for this omelette. It is a staple comfort food, often eaten with rice and a chilli dip.
Can I add other fillings?
Yes. Minced pork, shrimp, mushrooms and crab meat are all popular additions.
Is this dish gluten-free?
Yes, as written, provided your fish sauce is gluten-free.
