I believe the first thing I learned to make in the kitchen was probably eggs. My parents worked the first shift while growing up, and my brother and I were on our own in the morning. Reflecting back on it, I think that by waking up, getting ready for school, and walking less than two miles to get to school was great for us. It instilled responsibility in both of us, and I notice it to this day. Being prepared and being on time are very important to me, and those are some responsibilities I try to migrate over to my children as well.
But let’s face it, we were on our own in the morning, and whether we wanted three bowls of fruity pebbles, or something warm on the stove, we were responsible for that. I am not sure what age it was before I got tired of eating cold cereal and really wanted a warm breakfast before heading out in the cold, but I turned to making things like eggs, bacon, and toast quite often. I would watch my dad make his breakfast on the weekends, and figured I could do the same. Eggs, as simple as they look to make, can be tricky to make especially if you are wanting them sunny side up, or over easy, or heck for that matter, scrambled.
It was not too long ago when I wanted to kick up the standard plain omelette, and give it a boost in flavor. That is when I thought of the Thai omelette, otherwise known as Kai Jeow. A Thai omelette is simple to make, but the importance in flavor here is the use of fish sauce, along with a bit of soy sauce. If you have never had a Thai omelette, well, now is your chance. This is comfort food through, and through.
- 2 whole eggs, beaten
- 1/2 tsp fish sauce
- dash of soy sauce
- Chives, diced (optional)
- 1 tbsp Sriracha sauce
- Canola oil, enough to generously cover the bottom of your skillet
- Cooked rice, optional
Begin by adding the fish sauce and the soy sauce to the eggs. Beat them until they become foamy. Set aside.
Get a skillet onto the stove, add the oil, enough to shallow fry, and bring it up to a medium high heat. You will want the oil to begin to smoke a bit before adding the eggs.
Once the oil is heated, add the eggs. You will notice that they will begin to puff up a bit. This is normal. Continue cooking for about a minute or two. With a slotted spoon, lift the egg up. you should have a golden brown on the bottom side. Once golden in color, carefully turn over, cooking the other side. Once this side is cooked, remove the omelette with the slotted spoon, removing as much of the oil as possible.
To serve, fold the omelette over like a satchel, sprinkle with the chives, and most importantly, serve with the spicy Sriracha sauce. The great thing about this omelette is not only the flavor and texture, but it is a dish that you can serve with practically anything. You can even stuff it with ground meat such as pork or beef. Me? I like it served plain, dipping every bite into the Sriracha sauce. The subtle flavor of fish sauce, and the balance of spice really make this one a must make, any time of the day. Enjoy.