Kai Jeow (Thai Omelette)
A golden, crispy-edged Thai street-food omelette that is light, fluffy, and seasoned with savoury fish sauce.
When you start spending time in Thai kitchens and street stalls, you quickly realise how powerful simplicity can be. Kai Jeow is one of those dishes. Just eggs, fish sauce, and hot oil—but the high-heat frying technique transforms it into something incredibly fluffy, crispy on the edges, and full of flavour. It's one of the first dishes I learned in Thailand, and a perfect reminder that some of the best food in the world is also the simplest.
Method
- 1
Beat Eggs & Heat Oil
Crack 2 eggs into a small bowl and add 1 tsp fish sauce.
- 2
Beat vigorously with a fork or whisk until the mixture is light, airy, and full of fine bubbles—this incorporates air for a fluffy texture.
- 3
Heat a generous amount of neutral oil in a wok or small deep pan over high heat until smoking hot.
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Ivana Sanshia’s note
Beating the eggs until airy and making sure your oil is smoking hot before pouring are the two non-negotiable steps to getting that iconic puffy centre and lace-like crispy edges!
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