Thai style omelette (Khai Jiao)

Omelette is normally have as breakfast for westerner and the nice look puff of French omeltte is quite well known in every breakfast cafeteria or restaurant. Thai-Style Omelette (khai jiaw) is usually eat on the street as a quick breakfast or lunch with steamed rice or boiled rice (chinese style). It’s usually eaten as a one-dish meal over rice, It’s also served for dinner. In Thailand, we served these in restaurant too, especially for kids or one who did not like spicy food, typical thai dish.  So it is a dish for every meal, everywhere and every person. I love to make them when I don’t want to think much or take too much time for cooking. Although we should beware too much cholesterol byconsume too many eggs!

1. Crack tho-three eggs into a bowl. (for one serving) Add the fish sauce and pepper, and whisk with a fork until mixed and frothy. Sometimes we add a little water to make them soft or add a little lime juice to make it more doughy, soft and expanded
2. Add the oil to the pan on high heat. Wait until the oil is hot and start dancing around in the pan and almost smoking. Test the heat by drop a few drops of egg mixture, if it is ready, egg mixture will immediately comes to top of oil.
3. Pour the egg mixture into the oil at a slowish rate, so that it’s a stream of egg hitting the hot oil.
4. Leave until lightly browned. Flip and cook the other side until browned as well or as crispy as you like.
5. Remove and serve over rice. Serve with Sri Racha sauce but I prefer Prik Nam Pla Manao (chilli with fish sauce and lime juice with garlic)
6. This is called plain omelette, but you can fancy prawn, minced pork, nham (cured pork-thai style), mushroom (fungini) or any other that you can try to add to the eggs mixtures before pouring into the heated pan with oil.

7. Tip: Normally, wok is better than Teflon pan fry when you want to make thai looks of Khai Jiaw. It will be expanded well, not flat as you use a pan fry.