Crispy Thai Omlet

READY IN: 10mins
PanNan
Recipe by Chef Jean

A Thai-style omelet (kai jeow) is browned and crispy, it's quite different from a French omelet, especially thanks to the punch of umami from its essential ingredient: fish sauce! See note at bottom about additional add ins and serving suggestions.

Top Review by Susie D

This was a nice surprise. I enjoyed the fish sauce and the crispness. It was a nice change from the norm. Thank you for sharing the recipe!

Ingredients Nutrition

Directions

  1. Thinly slice the green onions. In a bowl, mix together the eggs and fish sauce until frothy. Add the green onions and stir.
  2. Heat the oil in a small nonstick skillet over medium heat until very hot. Pour in the egg mixture and cook until browned and crispy on one side, 1-2 minutes. Flip and cook until the other side is browned but the inside is still soft, 1-2 minutes. (The omelet can also be folded in half after about a minute and browned on both sides, if you don't feel comfortable flipping it all at once.).
  3. Optional add-ins: Ground chicken or pork (cook the meat in the oiled pan before adding the egg mixture), shallots, chopped cilantro or other fresh herb.
  4. Serve with sticky rice and/or stir fried veggies. Top with chilli sauce.

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