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Kai Jeow (Thai Omelet)

Kai Jeow (Thai Omelet)
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Kai Jeow, a classic Thai street-food omelet, boasts a fluffy center and crispy edges, delivering a delightful contrast of textures and rich savory flavors. Quick and easy to prepare with simple pantry staples, this versatile dish can be customized with various fillings and is perfect for any meal of the day.

Ingredients

Scale

Main Ingredients

  • 3 large eggs
  • 1 tablespoon fish sauce
  • 1/4 teaspoon freshly ground white pepper
  • 2 green onions, sliced
  • Cooking oil (vegetable or peanut oil), enough for deep frying

Optional Fillings

  • Minced pork, cooked – 1/4 cup
  • Shrimp or chopped prawns, cooked – 1/4 cup
  • Diced bird’s eye chilies or chili flakes, to taste
  • Tofu cubes or mushrooms (for vegetarian option) – 1/4 cup
  • Fresh cilantro or Thai basil, chopped – 1 tablespoon

Instructions

  1. Prepare Your Ingredients: Crack the eggs into a bowl and whisk vigorously until light and frothy to incorporate air for fluffiness. Add fish sauce, a pinch of freshly ground white pepper, and sliced green onions. If using fillings like pork or shrimp, cook them separately in a little oil until just done and let them cool.
  2. Heat the Oil: Pour a generous amount of cooking oil into a wok or deep frying pan. Heat over medium-high until shimmering but not smoking. Using plenty of oil is essential to achieve the signature crispy edges of Kai Jeow.
  3. Cook the Omelet: Carefully pour the egg mixture into the hot oil. It should sizzle immediately. Let the edges bubble and crisp up while gently shaking the pan to prevent sticking. If using pre-cooked fillings, scatter them evenly over the egg as it cooks.
  4. Flip and Finish: Once the bottom is golden brown and crispy, flip the omelet using a spatula or carefully turn it over to cook the other side briefly. Aim to keep the inside soft and fluffy while the outside forms a beautiful golden crust.
  5. Serve Hot: Remove from the pan and drain briefly on paper towels if desired to remove excess oil. Serve immediately to enjoy the contrast of textures and vibrant flavors.

Notes

  • Use fresh eggs for better fluff and flavor.
  • Don’t skimp on oil; enough oil ensures crispy edges and prevents sticking.
  • Whisk eggs thoroughly to incorporate more air for fluffiness.
  • Maintain medium-high heat for a crispy outside and fully cooked inside.
  • Add fillings sparingly to avoid weighing down the omelet and affecting texture.

Nutrition

Keywords: Thai omelet, Kai Jeow, Thai street food, crispy omelet, fluffy eggs, quick Thai recipe

Find it online: https://marygourmet.com/kai-jeow-thai-omelet/