Kai Jeow (Thai Omelet)
Kai Jeow (Thai Omelet)
- Total Time: 10 minutes
Description
Thai style omelet (kai jeow) is so easy to make that you can cook it as a last-minute meal or a late night snack. Kai jeow is a pan-fried omelet that is infused with a combination of complex flavors. Kai jeow’s sweet, sour, spicy, salty and umami flavor combination is the epitome of Southeast Asian cuisine. When you take your first bite, it will transport you to the streets of Bangkok.
The first time I had kai jeow was when I was a child and my mom would make it for me at lunchtime. She would always serve it with rice congee and a side of fish sauce with one sliced Thai pepper. That moment in time inspired me so much that I worked tirelessly with my mom to write down the exact measurements for each ingredient so that I can experience that specific joyous memory of eating kai jeow whenever I want.
A Must Have Ingredient: Fish Sauce
The must have ingredient in this recipe is fish sauce. Without it, the omelet will not have the burst of umami that this dish is known for.
Fish sauce is commonly used in Southeast Asian cuisine and is made with anchovies that have been layered with salt in a large vessel for approximately two years. After the fermentation process, the liquid containing the anchovy and salt extract is fermented again. And a few months later, the liquid is drained and filtered out once more and bottled.
When you purchase fish sauce, look at the ingredients. To ensure that you have great-tasting fish sauce, the ingredient list should only include fish and salt. My favorite brands include Red Boat and Golden Boy.
In addition to Kai Jeow, you can add fish sauce in a stir-fry, curries, fried rice, and many other Asian dishes.
Ingredient Guides
READ MORE:
Thai Omelet: No Wok Necessary
Traditionally, you make kai jeow in a wok. However, you don’t need a wok to make a kai jeow. I find that using a small non-stick pan is best. You want to make sure that the pan is nonstick, because when you flip your omelet, your nonstick pan will give you extra insurance that your omelet will flip in one piece. Another reason why I like to use a small nonstick pan is that you need less oil to cover the bottom.
If your omelet breaks when you flip it, don’t worry; it will still taste delicious.
Ingredients
3 large eggs
2 teaspoons fish sauce (see recipe note)
1/4 teaspoon brown sugar
1 scallion, minced
1/2 Thai chili to start, minced (optional, can add more if desired)
1/4 teaspoon black pepper
2 to 3 tablespoons vegetable oil
For serving
1 cup cooked jasmine rice
4 slices cucumber
Slices of romaine lettuce
Sriracha (optional)
Instructions
Whisk the eggs:
In a medium bowl, combine the eggs, fish sauce, brown sugar, scallion, Thai chili (if using) and black pepper in a medium bowl. Whisk vigorously until well combined and no egg whites are visible.
Heat the oil smoking hot:
Heat vegetable oil in a small (about 8-inch diameter) nonstick skillet over medium-high heat until the oil is hot. You will know when the oil is ready when it smokes lightly.
Pour the eggs into the hot skillet and cook:
Hold the bowl of egg mixture 12 inches above the skillet and pour it into the skillet.
The egg will immediately start to fry and become puffy. Cook until lightly browned on the bottom. While you wait, use a small spatula or chopsticks to push the edges of the omelet inward and tilt the pan to encourage the raw eggs in the center to come in contact with the pan. Cook the first side for approximately 3 minutes.
Once the omelet is firm, flip the omelet by either flicking your wrist to flip the omelet like a pancake or use a large spatula. Allow it to cook until the other side is browned, approximately 15 seconds.
Serve:
Serve immediately with cooked rice, cucumber slices, romaine lettuce, and sriracha (if using). You can create a lettuce wrap with the romaine lettuce if you’d like. In the wrap, you can add cucumber, omelet, and rice.
Notes
N/A
- Prep Time: 5 mins
- Cook Time: 5 mins