Thai Omelette (Kai Jeow) Recipe – Thai Special
Kai Jeow is a classic Thai-style omelette known for its crispy, golden edges and fluffy texture. Unlike Western omelettes, it is deep-fried in hot oil, giving it a light, airy inside with a crunchy exterior. It’s often served with steamed rice and a splash of Thai chili sauce, making it a quick and satisfying meal for breakfast, lunch, or dinner.
- Prep Time5 min
- Cook Time5 min
- Total Time10 min
Thai Omelette (Kai Jeow) Ingredients:
- 2 large eggs
- 1 teaspoon fish sauce (or soy sauce for a vegetarian option)
- ¼ teaspoon white pepper (optional)
- 1 teaspoon lime juice (optional, for extra flavor)
- 2 tablespoons vegetable oil (for frying)
- 1 tablespoon chopped green onions (optional)
- 1 tablespoon minced pork or shrimp (optional, for a protein boost)
For Serving (Optional):
- Steamed jasmine rice
- Sriracha or Thai chili sauce
- Fresh cucumber slices
Prepare the Omelette Batter:
Crack the eggs into a bowl and beat them well.
Add fish sauce, white pepper, and lime juice (if using). Whisk until foamy.
For extra flavor, mix in chopped green onions or minced meat.
Cook the Omelette:
Heat vegetable oil in a small wok or frying pan over medium-high heat.
Once the oil is very hot, pour the egg mixture into the center of the pan.
Let it bubble up and expand, then cook for 1–2 minutes, until golden and crispy at the edges.
Carefully flip the omelette and cook for another 30 seconds to 1 minute until fully set.
Serve:
Transfer the omelette to a plate with steamed jasmine rice.
Drizzle with Thai chili sauce or Sriracha for extra spice.
Garnish with cucumber slices and enjoy!
Recipe Notes:
For an extra fluffy omelette, whisk the eggs until frothy and pour from a height when adding to the pan.
To make it crispier, use more oil and ensure it’s very hot before frying.
For a vegetarian version, replace fish sauce with soy sauce.
For a protein-packed version, add minced pork, shrimp, or tofu.
