Kai Jeow
“Thai-style fluffy omelette deep-fried in a wok until puffed and golden, served over rice with chili-fish sauce.”
Egg
Fish Sauce
Lime
Chili Pepper
Rice
Green OnionWhere it comes from
Kai Jeow is a quintessential Thai omelette that showcases the beauty of simplicity in Thai cuisine. Deep-fried in a hot wok, this fluffy and golden omelette is often served over rice with a side of chili-fish sauce. Interestingly, it’s a favorite comfort food among locals, often prepared quickly for breakfast or a late-night snack.
On the Palate
How it's made
4 steps · Show ↓10 min active
How it's made
4 steps · Show ↓- 12 min
Crack the eggs into a bowl, add a splash of fish sauce, and beat until fully mixed, creating a light froth on top. The mixture should have a uniform golden color.
- 23 min
Heat a generous amount of oil in a wok over medium-high heat until shimmering. Pour in the egg mixture, listening for a sizzle as it hits the hot oil.
Watch outEnsure the oil is hot enough before pouring the eggs; otherwise, they won't puff up properly.
- 33 min
Tilt the wok to let the egg cook evenly, spooning hot oil over any undercooked spots. The edges should turn a crispy golden brown.
- 42 min
Once the omelet is fully set and golden, carefully slide it onto a plate. Garnish with chopped green onions and a squeeze of lime for a fresh finish.
