Kai Jeow (Thai Omelet)
This is one of my favorite recipes for a quick and easy snack or light meal. It’s perfect for when you’re short on time or just don’t feel like cooking something elaborate. Kai jeow is essentially a Thai omelet, and it’s packed with flavor despite being so simple to make. I always use fresh ingredients whenever possible, but you can definitely get away with using frozen or canned vegetables if that’s what you have on hand.
Ingredients
- 3 eggs, 2 tsp fish sauce, 1/4 tsp brown sugar, 1 scallion, 1/2 chili (optional), 2-3 Tbsp vegetable oil, 1 cup cooked rice, 4 slices cucumber, lettuce leaves, Sriracha (to taste)
Instructions
- In a medium bowl, whisk together eggs, fish sauce, brown sugar, scallion, Thai chili (if using), and black pepper.
- Heat vegetable oil in a small nonstick skillet over medium-high heat until hot.
- Pour the egg mixture into the skillet and cook until lightly browned on the bottom.
- Use a small spatula or chopsticks to push the edges of the omelet inward and tilt the pan to encourage raw eggs in center to come in contact with pan.
- Cook first side for approximately 3 minutes.
- Flip omelet by either flicking wrist to flip like a pancake or use large spatula. Allow it to cook until other side is browned, approximately 15 seconds.
What are the ingredients for a thai omelette?
A Thai omelette, or kai jeow, is a popular street food dish in Thailand. It is made with large eggs, Thai fish sauce, soy sauce, cornstarch, and canola oil.
Thai fish sauce is a key ingredient in this dish, and it imparts a salty and umami flavor. Soy sauce adds a touch of sweetness, while the cornstarch helps to bind the ingredients together. Canola oil is used for frying, and it gives the omelette a crispy texture.
To make a Thai omelette at home, simply whisk together the eggs, fish sauce, soy sauce, cornstarch, and canola oil. Then heat up a pan over medium-high heat and cook the mixture until it sets into an omelette.
How to make a thai omelette?
- Whip 2 eggs well with a wire whisk or fork, then mix in light soy sauce, fish sauce, and raw ground pork.
- Heat vegetable oil in a wok or deep frying pan over low to medium flame.
- Add the egg mixture and fry on one side until nicely browned. Then flip over and fry until done.
How to cook a thai omelette?
- Whip 2 eggs well with a wire whisk or fork. Mix in light soy sauce, fish sauce, and raw ground pork.
- Heat vegetable oil in a wok or deep frying pan over low to medium flame.
- Add the egg mixture. Fry on one side until nicely browned, then flip over and fry until done specify what you want here.
What is the history of the omelette?
The dish known as the omelette first originated in Ancient Persia. It is believed that the French word for omelette, which is “omelette”, originated in the mid-16th century. However, it can be safely considered that omelettes are either British or European dishes and not American.
There are many different types of omelettes, but the most common type is made with eggs, milk, and butter. Oftentimes, fillings such as cheese, ham, or vegetables are added to the mix. The history of the omelette is unclear; however, it is believed to have originated in Persia.
The French word for omelette likely came from the Persian word “lawmate” or “lambakht.” In Persian cuisine, an egg dish similar to an omelette called kuku was popularized during the Safavid dynasty (1501–1722). It eventually made its way to Europe via France during the 17th century where it quickly gained popularity.
