🇹🇭 Thai recipesLunch
Khai Jiao
By Groceree
Also known as Thai Omelette · Kai Jeow
Eggs beaten with fish sauce and a squeeze of lime, poured into very hot oil so they puff up into a crisp, golden, lacy omelette that stays soft in the middle. Served over jasmine rice with sriracha.
Last updated
- Servings
- 2 servings
- Prep
- 5 min
- Cook
- 15 min
- Total
- 30 min
Ingredients
eggs3
fish sauce2 tsp
limes½
rice flour1 tsp
water215 ml
vegetable oil150 ml
jasmine rice150 g
sriracha2 tbsp
spring onions (optional)1
Instructions
- 01
Rinse the , bring it to the boil with 200 ml of the , then cover and cook over the lowest heat for 12 minutes. Leave it covered off the heat for 10 minutes while you make the omelette.
- 02
Squeeze the half . Beat the vigorously with the , the juice, the and 1 tbsp of the for 1 minute until frothy.
- 03
Heat the in a wok over high heat until it is shimmering and almost smoking.
- 04
Hold the bowl about 20 cm above the wok and pour the in a steady stream into the centre, keeping your face and arms back: the will spit. They will puff up dramatically.
- 05
After 30 seconds, fold the edges in with a spatula, then flip and cook 30 seconds more until golden all over.
- 06
Lift out and drain for a moment, then slide onto the . Serve with the , and the , sliced, if using.
Notes
- Use far more oil than seems sensible, and get it very hot. That is what makes it puff and crisp.
- Pouring from a height aerates the eggs as they hit the oil.
- Lime juice and a little starch make the omelette fluffier — a Thai street-vendor trick.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 15 g
- Carbs
- 63 g
- Fat
- 23 g
Estimated from the ingredients.
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