This type of Thai-style omelet features multiple soft inner layers and crispy edges. It's made of very few simple ingredients and, though some attention is needed when it comes to technique, the overall process is very quick and easy. Lots of smoking hot oil is necessary in ensuring success.
Note: Serve Khai Jiao on top of steamed jasmine rice. You can also guild the lily by drizzling some Thai sriracha sauce on top.
- 2 large eggs
- ½ teaspoon of lime juice or plain vinegar
- 1 teaspoon of Thai fish sauce
- 1 tablespoon of water
- 1 tablespoon rice flour or cornstarch
- ¾-1 cup of plain vegetable oil
Combine eggs, lime juice or vinegar, fish sauce, water, and rice flour or cornstarch in a medium bowl. Beat with a fork until frothy. If the flour forms a few lumps, break up as many as possible with your fingers.
Heat the vegetable oil in a small pot or a round-bottom wok set over medium-high heat until lightly smoking. Hold the egg bowl about one foot above the pan and pour the egg mixture into the oil in one go
The egg mixture will immediately puff up. Do not disturb it. After 20 seconds, flip the omelet. There’s no need to keep it nice and round; we want asymmetrical edges. Let the other side cook for another 20 seconds. Remove the omelet from the pan and serve immediately.