📝 About This Recipe
Experience the ultimate Thai comfort food: a cloud-like omelet with shattered-glass crispy edges and a tender, savory center. Unlike its French cousin, Kai Jeow is deep-fried in hot oil to achieve a dramatic puff and a complex umami profile driven by premium fish sauce. It is a rustic, soul-satisfying staple found everywhere from Bangkok street stalls to high-end family dining tables.
🥗 Ingredients
The Egg Base
- 3 pieces Large Eggs (at room temperature)
- 1 tablespoon Thai Fish Sauce (high quality, such as Megachef or Red Boat)
- 1/2 teaspoon Lime Juice (freshly squeezed; helps the eggs puff up)
- 1 teaspoon Cornstarch or Rice Flour (adds extra structural crispiness)
- 1/4 teaspoon White Pepper (ground)
Aromatics & Texture
- 2 pieces Shallots (thinly sliced)
- 1 stalk Green Onions (finely chopped)
- 2 tablespoons Ground Pork or Small Shrimp (optional, for a heartier texture)
For Frying
- 1/2 cup Neutral Oil (Canola, Vegetable, or Rice Bran oil)
For Serving & Garnish
- 2 cups Jasmine Rice (steamed and hot)
- 2 tablespoons Thai Sriracha Sauce (traditional accompaniment)
- 1 sprig Fresh Cilantro (for garnish)
- 4 slices Cucumber (to cool the palate)
👨🍳 Instructions
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1
Crack the eggs into a medium-sized mixing bowl. Ensure they are at room temperature to maximize the 'puff' factor.
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2
Add the fish sauce, lime juice, cornstarch, and white pepper to the eggs. The lime juice reacts with the heat to create air pockets.
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3
Whisk the mixture vigorously with a fork or a whisk for at least 1 minute until it is frothy and bubbles form on the surface.
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4
Fold in the sliced shallots, green onions, and the ground pork or shrimp if using. Stir gently to distribute.
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5
Place a wok or a small, deep non-stick skillet over medium-high heat. Add the oil and wait until it is shimmering and very hot.
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6
Test the oil temperature by dropping a small bit of egg mixture into the pan; if it sizzles and rises to the surface immediately, it is ready.
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7
Hold the bowl of eggs about 10-12 inches above the pan and pour the mixture in a steady stream into the center of the hot oil.
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8
The egg will immediately bloom and puff up significantly. Use a spatula to gently push the edges toward the center to allow uncooked egg to reach the hot oil.
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9
Fry for about 45-60 seconds until the bottom is a deep golden brown and the edges look lacy and crisp.
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10
Carefully flip the omelet using a wide spatula. Fry the second side for another 30-45 seconds until golden.
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11
Lift the omelet out of the oil and hold it over the wok for a few seconds to drain, or place it briefly on a wire rack lined with paper towels.
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12
Slide the omelet onto a plate or directly over a bed of hot jasmine rice. Garnish with cilantro and serve immediately while piping hot.
💡 Chef's Tips
The high pouring height (10-12 inches) is the secret to creating the signature jagged, crispy 'lace' edges. Do not be afraid of the oil; Kai Jeow is essentially shallow-fried, and the high heat prevents the egg from absorbing too much grease. If using ground pork, ensure it is broken into very small bits so it cooks through in the short frying time. Always use Thai fish sauce rather than soy sauce for the most authentic, pungent, and savory flavor profile. Avoid over-filling the omelet with vegetables, as too much moisture will prevent the eggs from becoming properly crispy.
🍽️ Serving Suggestions
Serve over a steaming bowl of fragrant Jasmine rice for a classic 'Kai Jeow Rat Khao'. Pair with a side of 'Prik Nam Pla' (fish sauce with sliced Thai chilies) for an extra spicy kick. Accompany with a clear Thai soup, such as Tom Yum or a mild vegetable broth, to balance the richness. Add a side of cooling cucumber slices and a generous squeeze of Thai Sriracha or sweet chili sauce. Enjoy with a cold Thai iced tea or a crisp lager to cut through the savory fat of the omelet.