25min 4 ppl
Kai Jeow (Thai Crispy Omelette)
24 minutes
4 people
Medium31–60 min or 7–12 steps
24 min · 7 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 16g
Carbs 3g
Fats 24g
About this dish
The plain, hard-beaten version of the Thai omelette: shallow-fried until it puffs and the edges turn lacy and brittle, seasoned with nothing more than spring onion and white pepper.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Spring onionsfinely sliced3
Dairy & Eggs
- Eggs6
Spices & Seasonings
- White pepper0.25 tsp
Oils & Condiments
- Light soy sauce1 tbsp
- Vegetable Oilfor shallow-frying150 ml
Utensils
- Mixing bowl
- Wok
- Tongs
Method
1
Crack the eggs into a mixing bowl and beat vigorously for 2 minutes until pale and frothy.
Approx. 2 minutes
2
Stir the spring onions, light soy sauce and white pepper into the eggs.
Approx. 3 minutes
3
Heat the vegetable oil in a wok over high heat until shimmering and almost smoking.
Approx. 5 minutes
4
Pour the egg mixture into the centre of the oil in one go and let it puff and bubble undisturbed for 1 minute.
Approx. 3 minutes
5
Spoon hot oil over the top of the omelette for 2 minutes to help it set and colour evenly.
Approx. 4 minutes
6
Carefully flip the omelette and fry the other side for 2 minutes until golden and crisp at the edges.
Approx. 4 minutes
7
Lift onto a plate lined with kitchen paper to drain, then serve.
Approx. 3 minutes
