Thai-Style Omelet (Khai Jiao)
Recipe GLPR38f66cbf844e15
A crispy, delicate Thai-style omelet with a light, lacy exterior and tender interior. Seasoned with fish sauce and lime, this classic Southeast Asian dish is quick, simple, and bursting with authentic flavor. The omelet is fried until golden and slightly puffed, creating an irresistible texture that's perfect served on its own or alongside jasmine rice.
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Ingredients
2 large eggs
½ teaspoon fresh lime juice
1 teaspoon Thai fish sauce
1 tablespoon water
1 tablespoon rice flour
¾ cup vegetable oil for frying
Directions
Crack the eggs into a medium mixing bowl and whisk together with the lime juice, fish sauce, and water until well combined and slightly frothy.
Sprinkle the rice flour evenly over the egg mixture and whisk gently until just incorporated; do not overmix. The batter should be smooth with a slightly thick consistency.
Heat the vegetable oil in a medium skillet or wok over medium-high heat until it reaches 350°F, or until a small drop of batter sizzles immediately upon contact.
Carefully pour the entire egg mixture into the hot oil. It will immediately bubble and puff up around the edges.
Fry for 3-4 minutes until the bottom is golden brown and crispy. Using a spatula, gently lift one edge and check the underside for color, then carefully flip the omelet.
Fry the second side for an additional 2-3 minutes until equally golden and crispy. The internal temperature should reach 160°F.
Transfer the omelet to a plate lined with paper towels to drain excess oil. Serve immediately while hot and crispy.
