29min 4 ppl
Kai Jeow Moo Sap (Thai Omelette with Pork)
25 minutes
4 people
Medium31–60 min or 7–12 steps
25 min · 7 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 22g
Carbs 4g
Fats 30g
About this dish
A thick Thai omelette beaten hard to trap air, studded with minced pork and spring onion, then shallow-fried until the edges turn lacy and deep gold.
Allergy Info
Eggs, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Spring onionsfinely sliced2
Meat & Poultry
- Minced pork250 g
Dairy & Eggs
- Eggs6
Spices & Seasonings
- White pepper0.25 tsp
Oils & Condiments
- Fish sauce1 tbsp
- Vegetable Oilfor shallow-frying150 ml
Utensils
- Mixing bowl
- Wok
- Meat thermometer
- Tongs
Method
1
Crack the eggs into a mixing bowl and beat vigorously for 2 minutes until pale and frothy.
Approx. 2 minutes
2
Add the minced pork, spring onions, fish sauce and white pepper to the eggs and stir just until combined.
Approx. 4 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 deep golden and crisp at the edges.
Approx. 4 minutes
7
Check the thickest part reads 71°C on a meat thermometer, then lift onto a plate lined with kitchen paper to drain.
Approx. 3 minutes
