Thai Omelet (Khai Jeow)
A crispy, golden Thai omelet made with fish sauce and fried in hot oil for that signature puffed texture. Light, airy, and deeply savory, this street food favorite is best served over hot jasmine rice.
Equipment
- small bowl
- fork or chopsticks
- small frying pan or wok
- spatula
- paper towels
Ingredients
- 2 large eggs
- 1 tbsp fish sauce
- 1-2 tbsp water
- 1-2 green onions white part removed
- small handful of cooked ground pork or shrimp optional
- neutral oil enough for shallow frying
Instructions
- Crack the eggs into a bowl and beat them aggressively until slightly frothy. This helps create that airy texture.
- Add fish sauce and water. Mix well, then stir in green onions and any optional protein.
- Heat neutral oil in a pan over medium-high heat. The oil should be very hot. If a small drop of egg puffs immediately, it is ready.
- Pour the egg mixture into the hot oil from a slight height. It should bubble and puff right away.
- Fry for 1–2 minutes until the bottom is deep golden and crispy. Flip carefully and cook for another minute.
- Remove and place on paper towels to drain excess oil. Serve and enjoy!
Notes
- The key to this recipe is very hot oil. That is what creates the crispy edges and fluffy center.
- Do not skip the fish sauce. It gives the omelet its signature Thai flavor.
- Beat the eggs longer than you think for the best texture.
- You can keep it simple or add minced pork for a more traditional version.