Kai Jeow

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.

• Prep time: 5 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 571
• Protein: 10 g
• Carbs: 3 g
• Fat: 57 g

Ingredients

• 6 piece Egg ( whole )
• 2 tbsp fish sauce
• 2 tsp Lime juice ( fresh )
• 2 tsp Corn starch
• 200 ml Peanut oil ( for frying )
• 2 piece Spring onion, sauté/poêlé sans matière grasse optional ( thinly sliced )

Instructions

1. Egg mixture

   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. Heating the oil

   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. Searing and frying

   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 and drain

   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.

Chef's tips

• 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.

Storage

Consume immediately. Does not store well as it loses its crispiness upon standing.