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Kai Jeow-Style Fluffy Omelette

Name: Kai Jeow-Style Fluffy Omelette
Total time: 10 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 3 Egg; 2 tsp Fish sauce; 1 tsp Potato Starch; A pinch Lemon; 1 tbsp Water; 3 tbsp Oil

Side Dish

⏱ 10 min

👥 Serves 2

Difficulty ⭐

Thai kai jeow (Thai omelet), puffed in plenty of oil, made as easily as a Japanese tamagoyaki.

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📖 The Story Behind This Dish

Thai kai jeow is an omelet made by pouring fish-sauce-seasoned egg into plenty of hot oil so it puffs up. This creative dish makes it as easy as Japanese tamagoyaki. Crisp outside and fluffy inside, it's served over rice. Ingredients are pared down to things you'll often find in the fridge or cupboard.

🌆 Where it's eaten: At lunch with only eggs in the fridge, the egg puffs dramatically in hot oil and turns golden brown.

🥕 Ingredients (serves 2)

Egg 3
Fish sauce 2 tsp
Potato Starch 1 tsp
Lemon A pinch
Water 1 tbsp
Oil 3 tbsp

👩‍🍳 Instructions

Beat the eggs with the fish sauce and potato starch mixed with water until frothy.
Heat oil well in a small frying pan over medium-high heat.
Pour the egg in all at once from a height.
When it puffs, flip and cook both sides until golden.
Drain, plate, and serve with lemon.

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