Thai Omelette Recipe – Kai Jiew
This Thai omelette recipe makes kai iiew - or kai jiaw, kai jeow, khai jiow, or khai jiao - a crispy, puffy golden-brown Thai omelette cooked in plenty of vegetable oil in a very hot wok. The eggs are fortified by a good dash of fish sauce and the omelette is served on steamed jasmine rice with some Sriracha sauce to spice things up.
Servings: 1 person
- spring onions
- jasmine rice
- Sriracha sauce
In a wide-brimmed measuring cup with a pouring spout, beat the eggs and fish sauce until they are fully incorporated.
To a small wok, add enough vegetable oil so that there is a depth of around 1.5 cm of oil. Heat the oil to 190°C. Have a plate big enough to accept the omelette and bowls with jasmine rice ready before cooking.
When the oil is steady at 190°C pour in the egg mixture. If your wok is hot enough the omelette will begin to bubble and swell up. Check the underside of the omelette after around 30 seconds. We need it to be golden brown, but not dark brown. When it has reached this level of colour, using a large strainer, carefully flip the omelette over. Cook the omelette for just a few seconds on this side.
Flip the omelette over again as the darker side will be the presentation side. Carefully lift the omelette out of the wok and on to the serving plate.
Sprinkle with the spring onions and dashes of Sriracha sauce.
Calories: 128kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 596mg | Potassium: 139mg | Sugar: 1g | Vitamin A: 476IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg