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Kai Jeow (Thai Omelet)

Kai Jeow (Thai Omelet)
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Kai Jeow (Thai Omelet) is a quick and easy Thai comfort food known for its crispy golden edges and fluffy, airy interior. Made with simple ingredients like eggs, fish sauce, and green onions, it delivers authentic savory flavors with a satisfying texture. Perfect on its own or served with jasmine rice and chili sauce, this versatile recipe can be customized with added proteins, herbs, or spices to suit any taste.

Ingredients

Scale

Main Ingredients

  • 3 large eggs
  • 1 tablespoon fish sauce
  • 1/4 teaspoon white pepper
  • 2 tablespoons green onions or shallots, finely chopped
  • Cooking oil (vegetable or peanut), enough for shallow frying (about 1/4 to 1/3 cup)

Optional Add-ins

  • Minced pork or shrimp (about 1/4 cup), finely chopped
  • Cilantro or Thai basil, chopped (to taste)
  • Fresh chili or chili flakes (to taste)
  • Shredded cheese (1/4 cup) for fusion twist
  • Soy sauce or tamari as fish sauce substitute (for vegetarian version)

Instructions

  1. Prepare the Egg Mixture: Crack the eggs into a bowl and beat vigorously. Add fish sauce, white pepper, and finely chopped green onions or shallots. Stir everything together until well combined to ensure even flavor and aeration for fluffiness.
  2. Heat the Oil: Pour a generous amount of cooking oil into a wok or deep skillet—enough for shallow frying. Heat the oil over high heat until shimmering and nearly smoking, which is essential for achieving the characteristic crispy crust.
  3. Cook the Omelet: Carefully pour the egg mixture into the hot oil. Let it settle without stirring for a few seconds to allow the base to crisp up. Then, use a spatula to gently push and fold the edges inward, creating layers and air pockets for extra fluff.
  4. Flip and Finish Cooking: Once the underside is golden brown and crispy, carefully flip the omelet to cook the other side for about 15–20 seconds. The inside should remain tender and moist while the exterior stays crisp.
  5. Drain and Serve: Transfer the omelet to a plate lined with paper towels to remove excess oil. Serve immediately to enjoy the contrast of crispy edges and fluffy interior.

Notes

  • Use high heat to crisp the omelet quickly without greasiness.
  • Do not skimp on oil; it creates the signature crispy edges.
  • Beat eggs thoroughly to incorporate air for a fluffier texture.
  • Fold gently with a spatula to form airy layers.
  • Serve immediately for best texture and flavor.

Nutrition

Keywords: Thai omelet, Kai Jeow, crispy omelet, Thai comfort food, quick egg recipe, easy Thai recipe

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