Thai-style omelette

Adapted from She Simmers

This Thai-style omelette—called khai jiao, khai jeow, khai jiaw or ไข่เจียว—features multiple soft inner layers and crispy edges. It’s made of very few simple ingredients and, though some attention is needed when it comes to technique, the overall process is very quick and easy. Hot oil is necessary to ensure success.

Time

6 minutes total: 5 minutes attended, 1 minute unattended

Difficulty

very easy 

Yield

140 g (servings 1 )

Ingredients
Weight
Volume
Procedure
A
Eggs, whole, lightly beaten
120 g
2 large
Lime juice
2.3 g
½ tsp
Fish sauce
6 g
1 tsp
Water
15 g
1 tbsp
1
Combine in a medium bowl.
B
Rice flour
9.5 g
1 tbsp
2
Add to A and beat until smooth and frothy.
C
Scallions, very finely sliced
9 g
1½ tbsp
3
Add to egg mixture B and stir to combine.
D
Peanut oil
218 g
1 cup
4
Heat in a small pot or wok to 200°C / 392°F.
5
From a height of about 12" / 30.5 cm above the pot, pour the egg mixture C into the oil in one movement. The egg mixture will puff up—do not disturb it.
6
Cook for 20 seconds.
7
Flip and cook for a further 20 seconds.
8
Blot excess oil with kitchen paper. Serve immediately.

Type egg dish

Author

Yield

g

Servings

Serving size 140 g

Serve

Per
serve
Energy (kcal)123.4
Energy (kJ)515.6
Protein (g)5.3
Fat (g)9.6
Carbs (g)3.4
Sugars (g)0.3
Fiber (g)0.2
Sodium (mg)252.7
Cholesterol (mg)144.1

Full details