Thai Omelette

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.

Thai Omelette Recipe Kai Jeow

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.

Ingredients:

  • 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.

Thai Omelette Recipe Kai Jeow

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.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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