How to Make a Thai Omelet -- Kai Jeow
Kai jeow is a Thai fried omelet usually served over jasmine rice with a side of sriracha sauce to give it a spicy and tangy taste. This dish is considered an essential comfort food among the Thai people. Serve kai jeow at breakfast, lunch or dinner. This dish is simple to make and is popular among children. However, do not serve the dish to children if you add sriracha sauce, as it is quite spicy. Does this Spark an idea?
Things You'll Need
- 3 eggs
- 1/2 tsp. fish sauce known in Thai as nam pla (any brand is sufficient)
- Wok
- Oil to coat the wok (preferably canola oil)
- Sriracha sauce (optional)
Instructions
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Break the eggs into a bowl. Add the fish sauce and beat the eggs with a fork until frothy and you see many air bubbles.
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Place the wok on high heat. When cooking kai jeow, it is important for the oil to be very hot, as the hot oil gives the dish its golden-brown appearance. To test whether the oil is hot enough, place a tiny drop of the egg in the oil. If you hear sizzling, the oil is ready.
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Pour the egg mixture slowly into the wok. The edges will cook much faster than the middle. Lift the edges with a spatula, tilt the wok and let the uncooked eggs fall underneath. Keep repeating this step all around the edges until there are no uncooked eggs remaining.
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Lift the omelet with a spatula and view the underside. If it's golden brown, flip the omelet over. Let it cook on this side one minute or until golden brown. Serve with jasmine rice and a side of sriracha sauce. This recipe makes two or three servings.
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Tips & Warnings
Sriracha is a Thai hot sauce regularly used as a dipping sauce in Thailand. This Thai condiment has a tangy, spicy taste. You will often find sriracha at American supermarkets; however, if you are unable to find this product, an Asian market will almost surely carry this item.
Fish sauce, which is known as "nam pla" in Thai, is the main ingredient used in a majority of Thai cooking. You will find this fish sauce in the Asian aisle at most U.S. grocery stores.
