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Kai Jeow (Thai Omelet)

Kai Jeow (Thai Omelet)
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Kai Jeow (Thai Omelet) is a classic Thai street food dish known for its crispy golden exterior and fluffy interior. Made with simple ingredients like fresh eggs, fish sauce, and green onions, this quick and easy omelet delivers authentic Thai flavors with a perfect balance of salty, umami, and aromatic notes. Ideal for breakfast or any time of day, it can be easily customized with additional proteins or vegetables for a heartier meal.

Ingredients

Scale

Main Ingredients

  • 3 large fresh eggs
  • 1 tablespoon fish sauce
  • 2 green onions, finely sliced
  • 1/4 teaspoon white pepper
  • Vegetable oil (about 1/2 cup for frying)

Optional Additions

  • 2 ounces ground pork or shrimp (minced)
  • Fresh chilies or chili powder (to taste)
  • Soy sauce or tamari (as fish sauce substitute for vegetarian version)
  • Mushrooms or tofu (if making vegetarian)
  • Fresh herbs such as cilantro, Thai basil, or finely chopped garlic
  • Grated cheese (for cheesy variation)

Instructions

  1. Prepare Your Ingredients: Crack the eggs into a bowl and add fish sauce, white pepper, and finely sliced green onions. Beat vigorously until the mixture becomes frothy and light to aerate the eggs and achieve a fluffy texture.
  2. Heat the Oil: Pour a generous amount of vegetable oil into a wok or deep frying pan and heat over medium-high until shimmering and ready for frying. The oil should be hot enough to sizzle the egg instantly but not burn.
  3. Fry the Omelet: Pour the beaten egg mixture into the hot oil, allowing it to spread and puff up. Cook undisturbed for 1-2 minutes until the edges crisp and turn golden brown. Carefully flip or fold the omelet with a spatula and cook for an additional minute to ensure it is cooked through.
  4. Drain and Serve: Remove the omelet from the pan and place it on paper towels briefly to drain excess oil. Serve immediately while hot to enjoy the perfect balance of crispiness and fluffiness.

Notes

  • Use plenty of oil to achieve the characteristic crispy edges.
  • Beat eggs thoroughly to trap air for a light, fluffy texture.
  • Cook on medium-high heat to develop a golden crust without overcooking.
  • Adjust fish sauce quantity to balance saltiness to taste.
  • Cook one omelet at a time to avoid overcrowding the pan.

Nutrition

Keywords: Kai Jeow, Thai Omelet, Thai breakfast, crispy omelet, savory omelet, quick Thai recipe, gluten free, street food

Find it online: https://gourmetglazing.com/kai-jeow-thai-omelet/