Thai Omelette
Thai Omelette or Kai Jeaw is a preparation of beaten egg quickly cooked with oil in a frying pan, sometimes folded around a filling such as pork (Kai Jeaw Moo Sab or Pork Omelette).
Ingredients:
2 eggs
2 tablespoons of fish sauce (nam pla)
1 teaspoon of seasoning sauce
1 teaspoon of oyster sauce
½ teaspoon of limejuice
½ cup oil
Directions:
Mix the eggs with the fish sauce, seasoning sauce, oyster sauce. Beat the mixture well and add the limejuice. Add ½ cup of the oil in the pan. Wait for the pot to get hot, then pour the egg mixture. Turn up the temperature to high and fry the mixture until an omelette is brown or cooked.
Tip: The idea being to have “bubbles” of water vapor trapped within the rapidly cooked egg. The bubbles and limejuice are what make the omelette light and fluffy.
