Khai Jeow Thai-style Omelette

by Antoinette Tan (follow)
Asian (483)      Eggs (230)      Side Dish (165)      Thai (115)      Omelette (16)     
The Thai fried egg Khai Jeow isn't anything like the omelette as we know it. Instead of a creamy, soft and smooth omelette, the Thai version is puffier and fluffier with crispy edges. It is served as a savoury addition, usually on top of rice and drizzled with sriracha sauce. Sometimes, minced pork, oysters or crab meat is added in while cooking the omelette.

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Makes: 4 side servings

4 eggs for 4 portions
1 tablespoon cornstarch / corn flour
1 teaspoon fish sauce
1 teaspoon lime juice
1 cup vegetable oil

Crack the eggs into a bowl.
Add cornstarch, fish sauce and lime juice. The flour helps to crisp the omelette.

In a wok (or a pan that can create a pool of oil), heat up the oil until it smokes. The oil must be really hot before you put the eggs in.
In the meantime, beat the egg mixture until frothy and airy, eliminating any lumpy flour bits.

Once the oil begins to smoke, pour the egg mixture in.

If the oil is hot enough, the egg mixture immediately puffs and crisps once it hits the oil.

Flip it once to brown the other side.
Serve immediately on top of piping hot jasmine rice and drizzle some sriracha sauce if you like.

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