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Basic Thai Omelette (Kai Jiew)

A comforting and versatile Thai omelette featuring fluffy eggs and fish sauce, perfect for any meal of the day.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1 serving
Course: Breakfast, Dinner, Lunch
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggs Free-range or organic eggs are recommended for richer flavor.
  • 1 teaspoon fish sauce Substitute with soy sauce or tamari for a vegetarian option.
  • as needed as needed neutral oil Use grapeseed or canola oil for better results.

Method
 

Preparation
  1. In a bowl, vigorously whisk together the eggs and fish sauce until frothy for about 1-2 minutes.
Cooking - Oil-Drenched Version
  1. Heat about half an inch of neutral oil in a wok or skillet over high heat until it shimmers (around 350°F).
  2. Carefully pour in the beaten eggs all at once.
  3. Let it cook for about 1-2 minutes, until the bottom is deeply browned.
  4. Flip the omelette using two spatulas and cook the other side for another minute.
  5. Remove from the pan and drain on paper towels. Serve immediately with jasmine rice and sriracha.
Cooking - Healthier Version
  1. Heat just enough oil to coat the bottom of a pan over medium-high.
  2. Pour in the egg mixture and gently push the edges inward to let the raw eggs flow to the edges.
  3. When the omelette is set (around 2-3 minutes), flip it and cook briefly for another 30 seconds.
  4. Serve with jasmine rice and sriracha.

Notes

Avoid overcooking the eggs to maintain a soft and fluffy texture. Omelettes can be stored in the refrigerator for up to 2 days.