Kai Jeow
Ingredients
- 6 pcEgg (whole)
- 2 tbspfish sauce
- 2 tspLime juice (fresh)
- 2 tspCorn starch
- 200 mlPeanut oil (for frying)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
Method
A soufflé-style omelet with lacy, ultra-crispy edges and a tender center. The smell of caramelized fish sauce hitting the hot oil defines this classic.
- 1
In a bowl, vigorously whisk eggs with fish sauce, lime juice, and cornstarch. The starch must be fully dissolved and a light foam should form on the surface.
- 2
Pour oil into a wok or small deep pan. Heat over high heat until the oil is very fluid and just starts to smoke. This is the key to crispiness.
- 3
Pour the mixture in one go into the center. The omelet should puff up instantly and the edges should curl. Let brown for 1 minute without touching until the base is stiff and brown.
- 4
Flip the omelet with a spatula. Cook for 30 seconds on the other side. Remove and place immediately on paper towels to remove excess fat and keep it crispy.
Frequently asked questions
How do you get this dish right?
- The oil must be truly hot: if the egg doesn't sizzle violently on contact, the omelet will be greasy.
- Lime juice and cornstarch are the secrets to achieving that airy, crispy texture.
- Serve immediately over steaming hot Thai rice.
How long does this dish keep?
Consume immediately. Does not store well as it loses its crispiness upon standing.
