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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!


5 Minutes


5 minutes


(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


  1. Combine all sauce ingredients in a small bowl.

  2. Heat oil in a nonstick pan on medium high heat. Whisk the egg, fish sauce, and water in a bowl until frothy.

  3. 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.

  4. 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.

  5. Serve immediately over steamed rice and enjoy with the nam jim.


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