Thai-style Omelette Recipe | Kai Jiew Recipe | Kitchenstagram
The Thai-style Omelette, or Kai Jiew, is a beloved street food staple in Thailand. Quick, flavourful and filling when served with rice, it’s a go-to meal that can be found to the street vendors. The unmistakable aroma of Thai omelette is irresistibly appetizing. Known for its simplicity, Kai Jiew is seasoned with fish sauce and sometimes white pepper, offering a unique savory flavour. Optional additions like dark soy sauce can enhance its taste even more.
What is Kai Jiew?
Kai Jiew, often misinterpreted as just a Thai Omelette, is more than a breakfast dish. In Thailand, it’s commonly served atop rice or as part of a Sam Rap (family-style feast), balancing spicier or sour dishes. The basic ingredients include egg and fish sauce for seasoning. While lard enhances the texture, vegetable oil works well too. With simple technique, Kai Jiew transforms into a crispy, flavourful accompaniment to any meal.
Technique to achieve crispy, fluffy Thai Omelette:
To achieve a crispy, fluffy Thai Omelette, the key is using plenty of oil, more than you’d typically use for a regular omelette. Thai omelettes rely on a deep pool of hot oil to create that signature crispy exterior. The oil needs to be smoking hot before you pour in the egg mixture. As for the pan, opt for one that allows the oil to form a pool at least an inch deep. The depth of the oil, not the size of the pan, is crucial to perfecting the dish, ensuring the omelette puffs up beautifully. Beat the eggs thoroughly, creating bubbles and froth for an airy, fluffy texture.
Ingredients needed for Thai Omelette or Kai Jiew:
For this Thai Omelette, you’ll need just three simple ingredients to create the perfect dish,
Egg: Large eggs provide the base, ensuring the right balance with the seasonings.
Fish sauce: Fish sauce is the star, adding deep umami flavour that makes this omelette unique, but soy sauce works well for a vegetarian option.
Oil: Choose a neutral oil, like canola, to fry the omelette without overpowering its taste.
Serving Suggestions:
Thai Omelette or Kai Jiew, is often served as part of a shared family meal, usually alongside jasmine rice. It’s a versatile dish that can be enjoyed in various ways, depending on preferences. The omelette’s savory and crispy texture is perfectly complemented by warm steamed rice. While sauces aren’t necessary, the dish is often enjoyed with sriracha-style hot sauce for an added kick. Kids, however, tend to prefer ketchup as a milder alternative.
If you are looking to elevate the flavours, serve the omelette with traditional Thai Shrimp paste dip, Nam Prik Gapi, for a more authentic experience. Another popular pairing is to enjoy the omelette on a bed of warm steamed rice, which balances its rich, salty taste. It can also be a side dish to pad krapao (Thai Basil stir-fry) or Moo gratiem (garlic pork). Alternatively pair it with plain rice porridge (Khao tom), which offers a mild and comforting complement.
To add fresh contrast, Thai omelettes are commonly served with raw vegetables like lettuce and cucumber. For those who enjoy extra spice, sriracha or sambal can be provided on the side.
Given its dry texture, Kai Jiew is often paired with a light soup to complete the meal. A simple clear glass noodle soup or a tangy, spicy shrimp sour curry are typical accompaniments, to balance out the meal.
Ingredients
2 Eggs
1 tsp Fish Sauce
Vegetable Oil, fro deep frying
Preparation
- Step 1: Combine eggs and fish sauce in a bowl, beat with a fork until frothy and no egg whites are visible.
- Step 2: Heat half an inch of oil in a wok. When the oil is very hot, pour the beaten eggs in all at once. Let cook until the underside of the egg is browned, then flip the egg and let the other side cook for a few more seconds just to set.
- Step 3: Remove the omelette from the oil and drain on paper towel. Serve with jasmine rice and sriracha. Enjoy!!
Pro tips:
Frying on super high heat is crucial. Once the oil is heated, test its readiness by dropping a small amount of the egg mixture into the pan. If it sizzles and pops immediately, you’re good to go. If not, let the oil heat up for another minute.
Use plenty of oil, about 1/4 cup, to ensure the eggs fry properly. A neutral oil with a high smoke point, like canola, works best to prevent burning.
Beat the eggs thoroughly, creating bubbles and froth for an airy, fluffy texture.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
FOLLOW ME
My Latest Posts
- post 1
- post 2