Khai Jiao (Thai-Style Omelet)
When a sunny-side up egg won't do, khai jiao always comes through!
This is one of our top 5 breakfasts to have when we're craving something robust but simple. The fluffy, beautifully browned and crisp edges of this Thai-style omelet, paired with this spicy, zesty nam jim sauce, makes the day start damn right. Enjoy!
PREP TIME
5 Minutes
COOK TIME
5 minutes
INGREDIENTS
(per omelet)
For the egg:
2 eggs
1 teaspoon fish sauce
1/2 tablespoon water
3 tablespoons vegetable oil for the pan
For the sauce (enough for two servings):
4 tablespoons fresh lime juice
1 ½ tablespoons fish sauce
1/2 tablespoon water
2 tablespoons red onion or shallot, minced
2 tablespoons cilantro, finely chopped
2 teaspoons ground dried Thai ground chili
Steamed white rice for serving
INSTRUCTIONS
-
Combine all sauce ingredients in a small bowl.
-
Heat oil in a nonstick pan on medium high heat. Whisk the egg, fish sauce, and water in a bowl until frothy.
-
Mix dried ground chili and garlic salt on a small plate. Rub lime around the rim of a glass and press into the chili salt.
-
Pour the whisked egg into pan of hot oil, and then use a spatula, while swirling the pan, to help distribute the runny egg. Allow to brown well before flipping over to continue browning on the other side.
-
Serve immediately over steamed rice and enjoy with the nam jim.
N.S.F.W
New Stuff For Watching - That's what that means, right?
