Kai Jeow (Thai Crispy Omelet)
Local name: ไข่เจียว
In short: A puffy golden Thai omelet fried in very hot oil until the edges turn crisp and lacy, seasoned with fish sauce and lime and served over rice. It takes about 13 min in total and makes 2 servings.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
- Servings
- 2
- Difficulty
- Easy
- Calories
- 455 kcal
Kai jeow is the omelet that Thai children ask for and adults cook when the fridge is nearly empty. The eggs are beaten with fish sauce and lime juice, then poured into a generous amount of very hot oil, where they puff up and turn lacy and crisp at the edges while the middle stays soft. It is eaten over plain rice with sweet chili sauce, and it is the easiest way to learn what a really hot pan can do.
Instructions
- Crack the eggs into a bowl and add the fish sauce, lime juice and cornstarch mixture. Beat hard with a fork for a full minute, until the mixture is frothy and no streaks of white remain.
- Heat the oil in a wok or small deep skillet over high heat until a drop of egg sizzles and puffs immediately, about 1 to 2 minutes. The oil should be shimmering and nearly smoking.
- Pour the eggs in from a height of about 15 cm (6 in), in a thin stream, moving in a circle. They should puff up and bubble at once.
- Cook for 30 to 45 seconds until the underside is golden and the edges are crisp, then flip the omelet with a wide spatula or fold it in half. Cook for 20 seconds more, until just set in the center.
- Lift out onto paper towels to drain for a few seconds. Serve over hot rice, with the chili sauce, cucumber and coriander alongside.
Tips
- Pouring the eggs from a height and beating them hard traps air, which makes the omelet puff. Do not stir once the eggs hit the oil.
- Add 50 g (2 oz) of ground pork, chopped tomato or spring onion to the beaten egg for a fuller dish. Cook the pork first so it is done.
Questions and answers
Why use so much oil for an omelet?
The deep oil lets the eggs puff and crisp at the edges without sticking. Most of it stays in the pan, so you can strain and reuse it.
Can I make kai jeow without fish sauce?
Yes. Use light soy sauce in the same amount, or a pinch of salt. Fish sauce adds a savory depth that is typical of the dish.
What do you eat with a Thai omelet?
Hot jasmine rice and a sweet chili sauce are the classic pairing. A bowl of clear soup and some cucumber slices make it a full meal.
How long does it take to make Kai Jeow (Thai Crispy Omelet)?
About 13 min in total: 5 min of preparation and 8 min of cooking.
How many calories are in Kai Jeow (Thai Crispy Omelet)?
About 455 kcal per serving, with 16 g of protein, 44 g of carbohydrates and 24 g of fat. These values are estimates.
Nutrition per serving
| Calories | 455 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 44 g |
| Fat | 24 g |
| Fiber | 1 g |
| Sugar | 3 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
