Khai Jiao

Thai Omelet
This omelet is simplebut has a very special place in everyone’s hearts. It’s the one dish every Thaicook must know how to make. It’s also the one dish you can find at any Thairestaurant or home, any time of day or night. Here I’m sharing the simpleclassic dish, plus a method to make egg threads to use as a garnish for Shrimp Paste Fried Rice (Khao Khluk Kapi).If you’d like to try variations, check out the Minced Pork Thai Omelet (Khai Jiao Moo Sab) for apopular version with ground pork and scallions.
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Ingredients

MAKES: ONE 8-INCH (20-CM) OMELET, 2 SERVINGS, OR 1½ CUPS (375 G) OF EGG THREADS

  • 2 eggs
  • ½ tsp fish sauce
  • ½ tsp Thai soybean sauce
  • ½ tsp msg
  • ½ cup 120 ml canola or other high-temperature cooking oil (3 tbsp [45 ml] if making egg threads)
  • Pinch white pepper
  • 1 scallion sliced

Instructions

  • Cooked jasmine rice, for serving
  • Crack the eggs in a medium bowl and whisk with a fork for about 30 seconds until the whites and yolks are evenly mixed.
  • Add the fish sauce, seasoning sauce and msg.
  • Continue to whisk for another 30 seconds, until the ingredients are evenly distributed and the eggs are pale yellow and fluffy.
  • Heat a wok or 8- to 10-inch (20- to 25-cm) skillet over high heat.
  • Add the oil to the pan and heat until it reaches about 375°F (190°C).
  • (See Pro Tip.)
  • Pour in the egg and immediately reduce the heat to medium.
  • The egg will start to bubble; don’t pop the bubbles or push them down.
  • Carefully spoon some of the hot oil over the top of the omelet, to get the center to bubble up and cook evenly.
  • When the entire bottom is a deep golden brown, carefully turn the omelet over, making sure not to press it down—you want to encourage expansion.
  • Continue to spoon oil over the top until it’s evenly deep golden brown and set.
  • Remove the omelet to a wire rack and allow it to drain for 30 seconds.
  • Sprinkle with white pepper and scallion and serve hot with the rice.
  • Egg Thread Variation
  • Heat a wok or 8- to 10-inch (20- to 25-cm) nonstick skillet over medium-high heat.
  • Add only 3 tablespoons (45 ml) of oil to the pan and heat until it reaches about 350°F (175°C).
  • Pour in the egg and immediately reduce the heat to medium.
  • Spread the egg out over the entire pan and allow it to coagulate and solidify slowly.
  • When the egg is firm enough to flip, turn it over in the pan and cook for an additional minute, until lightly brown and solid.
  • Using a silicone spatula, start with a corner and roll it over on itself.
  • When you have formed a tight roll, transfer it to a cutting board and allow it to cool.
  • Slice into ⅛- to ¼-inch (3- to 6-mm) strips.

Notes / Tips / Wine Advice:

Pro Tip:
If you’re making the regular omelet (not the egg threads), resist the urge to use less oil or you’ll end up with a flat, limp omelet.
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Course Eggs
Cuisine Thailand