When we first moved to Thailand we lived in a hotel apartment called the Emporium Suites. We lived there for two months, though I wish we had stayed in Krung Thep (the Thai name for Bangkok) a bit longer. Right outside the hotel front door was a park and every day around 15:00 hours (3:00PM) the food vendors would gather at the foot of the BTS steps. The usual suspects were always there; fried chicken, fruit, meatballs on skewers, steamed corn on the cob and the cart that sold Thai omelets (or as I suppose one should just call them omelets when living there, ha ha), aka khai jiao.
During those first two months in Thailand I never had one of the omelets. I was either not hungry when I passed by or I was waiting for the Husband to get off work to go eat. It wasn’t until we moved to Pattaya that I started consuming these fluffy and airy delights. It was hard for me to wrap my western mind around eating an “omelet” for lunch or dinner and not breakfast, but I soon learned that this Thai comfort food was a perfect meal at any time of day.
Thai omelets vary in ingredients, just like with any recipe. For this recipe, I chose not to do any filings but some common fillings are shrimp, mince pork or veggies.
What you will need:
2-3 fresh eggs
1 tsp black pepper powder
1 tsp Thai fish sauce
1 tsp oyster sauce
1 tsp of maggie seasoning
1 wedge of lime, just the juice
What you will do:
1. In a wok or pan, heat up about 3/4 cup of cooking oil. You are looking for enough to cover the bottom by about 1/4 to 1/2 inch.
2. As the oil is heating up (you are looking for about 350 degrees or until a little egg tester bubbles quickly) mix the eggs, fish sauce, black pepper powder, lime, maggie seasoning and oyster sauce in a bowl and whisk to aerate. You want the air bubbles as this is what is going to give your omelet the light and fluffiness.
3. Test your oil. When hot, slowly pour in your egg mixture and let fry. Click here for a short video of the egg meeting the hot oil.
5. Your omelet will be ready to flip when the bottom is golden brown and crispy.
6. Carefully flip your omelet, and I mean carefully! Cook until the bottom portion is golden brown and crispy just like the first side. When the omelet is finished, slowly remove from pan letting most of the oil to drain. Transfer to some kitchen towel to remove more oil.
Serve with steamed rice and garnish with some green onion and cilantro.
My little brother came over to help me eat the omelet. I asked him what he thought on a scale of 1 to 10 and he gave it a 9, only because of the oil. This omelet is not something you want to eat everyday, and it is definitely comfort food but so worth it on a splurge day!
Another up close shot of the omelet.
I don’t think we liked the omelet.
Serve with chilies and fish sauce, or prik naam plaa.
And of course, sriracha. Sriacha is a sweet chili sauce with a little bit of a kick. I would equate it to Westerners putting ketchup on their eggs.
Since the little brother was coming over to help me eat, I also made my clams with holy basil and chili sauce with coconut milk. It was a play on my recent blog post on clams that I tweaked just a bit. My little brother gave this one a 10 out of 10! Awesome!
Cheers and happy eating!