Kai Jeaw (Thai omelet)
Kai Jeauw (Thai Omelet)
Omelet is a classic side dish in Thailand especially when we have children joining the meal. It also gives well balance when there is spicy food on the table. It is easy to make and delicious.
1 Tbsp. oyster sauce
½ Tbsp. fish sauce
1 tsp. lime juice
1 scallion, chopped
1 clove garlic, minced
3 Tbsp. cooking oil
Beat the eggs with a fork until the yolks and whites are well blended.
Add oyster sauce, fish sauce, lime juice and scallion to the eggs and mix well.
Heat the pan on medium high until hot and add the oil.
Rotate the pan to make sure the oil covers the bottom of the pan.
Add the garlic and stir for few second.
Slowly pour the egg mixture into the pan and rotate the pan.
Lower the heat if needed. Wait until the bottom of the egg is golden brown and flip the egg.
When this side is golden brown, gently press down the omelet to get the running egg out. If there is some runny egg on top, flip one more time and wait until the egg is fully cooked.
Turn off the heat and enjoy it with rice.
*for Pad Thai with omelet- Place the omelet over Pad Thai and enjoy