Kai Jeow (Thai Omelette)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Crack the eggs into a medium bowl.

2. 2

   Add the soy sauce, lime juice, and sugar to the eggs.

3. 3

   Whisk vigorously for 1-2 minutes until the mixture is frothy and well combined.

   Ca. 2 min.

   Kokkens note: Whisking well creates a fluffy omelette.

4. 4

   Stir in the green onion and bird's eye chili, if using.

5. 5

   Heat the vegetable oil in a 20-25cm non-stick pan or wok over medium-high heat until very hot, almost smoking.

   Ca. 2 min.

   Kokkens note: Using enough hot oil is key to achieving a crispy exterior.

6. 6

   Pour the egg mixture into the hot oil in one swift motion.

   Kokkens note: The edges should crisp up immediately.

7. 7

   Cook undisturbed for 1-2 minutes until the edges are golden brown and crispy.

   Ca. 2 min.

   Kokkens note: Allowing it to cook without moving helps create the signature crispy texture.

8. 8

   Carefully flip the omelette and cook for another 30-60 seconds until the other side is lightly golden.

   Ca. 1 min.

9. 9

   Remove the omelette from the pan and drain any excess oil on a paper towel-lined plate.

10. 10

    Serve immediately, traditionally with steamed jasmine rice.