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Kai Jeow, the humble Thai omelette, is a dish that finds its place at almost every table in Thailand. From street food stalls to home kitchens, it’s a go-to meal that can be enjoyed at any time of day.
Crisp on the outside, fluffy on the inside, and often served with a side of rice, Kai Jeow may seem simple, but its flavour is packed with the bold seasonings that make Thai cuisine so beloved.
Despite its simplicity, this omelette is a perfect example of how Thai cooking turns everyday ingredients into something extraordinary.
What Is Kai Jeow?
Kai Jeow is Thailand’s take on the omelette, but don’t expect a delicate, folded creation. This omelette is fried in hot oil, resulting in crispy, golden edges with a soft, airy centre.
It’s often served over a bed of steamed rice, making it a satisfying meal on its own or as part of a larger spread. Traditionally, the eggs are beaten with fish sauce, which adds a savoury depth of flavour that’s quintessentially Thai.
Depending on preference, minced pork or shrimp may be added to the mix, creating a more filling version of this classic dish.
This dish’s beauty lies in its simplicity. While it requires few ingredients, the combination of textures, crispy, fluffy, and slightly chewy, gives it a satisfying mouthfeel that keeps people coming back for more.
Kai Jeow is quick to prepare, making it a popular choice for busy mornings or late-night snacks.
Ingredients and Taste
The core ingredients of Kai Jeow are eggs, fish sauce, and cooking oil. The fish sauce provides the salty, umami flavour that defines Thai cuisine, while the eggs offer richness and the perfect base for the dish.
Some recipes include shallots, chili, or even a splash of lime juice for extra zing, while adding minced pork or shrimp can transform it into a heartier meal.
The oil is key to getting the signature crispy edges, traditionally, the omelette is fried in a generous amount of hot oil to achieve its unique texture.
The flavour of Kai Jeow is distinctly savoury, with a slightly salty tang from the fish sauce. The crispy exterior contrasts beautifully with the soft, fluffy interior, creating a layered texture that is deeply satisfying.
A side of Sriracha or sweet chili sauce is often provided for dipping, adding a bit of heat or sweetness depending on your taste. Paired with rice, the omelette becomes a hearty, well-rounded meal that’s comforting and familiar to anyone who has experienced Thai home cooking.
A Taste of History
Kai Jeow has long been a staple in Thai households, valued for its versatility and ease of preparation. It’s a dish that has fed generations, from children rushing off to school in the morning to workers in need of a quick, filling meal at lunch.
The dish’s accessibility, requiring little more than eggs, fish sauce, and rice, has made it a favourite across all levels of Thai society.
Its origins can be traced back to the simple, resourceful cooking of rural Thailand, where food is designed to be both nourishing and flavourful.
Over time, Kai Jeow has evolved from a basic omelette into a beloved street food offering, with vendors often adding their own twists, such as using different meats or adjusting the seasoning.
The combination of crispy, savoury eggs with fragrant rice has kept this dish at the heart of Thai cuisine.
Kai Jeow (Thai Omelette) Recipe
Serves: 4 people
Ingredients:
- 6 large eggs
- 2 tbsp fish sauce
- 1/4 tsp white pepper
- 2 spring onions, finely chopped
- 2 tbsp vegetable oil (for frying)
- Cooked jasmine rice (for serving)
- Fresh cilantro (for garnish)
- Chili sauce or Sriracha (optional, for serving)
Directions
To begin, crack the eggs into a large bowl. Add fish sauce and white pepper. Using a fork or whisk, beat the eggs thoroughly until the yolks and whites are fully combined. The fish sauce adds savoury depth, while the pepper gives a hint of spice.
Next, stir in the finely chopped spring onions. This adds a mild, fresh flavour to the omelette. You can adjust the amount of spring onion based on preference, or substitute with herbs like cilantro or Thai basil for a different aroma.
Heat a large, non-stick pan over medium-high heat. Add 1 tablespoon of vegetable oil, ensuring the oil evenly coats the bottom of the pan. The high heat is key to creating the crispy edges that are characteristic of Kai Jeow.
Once the oil is hot and shimmering, pour in half of the egg mixture (if you are making individual omelettes, otherwise all at once for a large one). The eggs should immediately start to puff up and bubble. Use a spatula to spread the eggs evenly across the pan.
Let the eggs cook undisturbed for 1-2 minutes until the edges become crispy and golden brown. Tilt the pan to allow any uncooked eggs to move to the edges for even cooking. If you prefer a thicker omelette, reduce the heat slightly and cover the pan to cook the top.
Once the bottom is golden and crispy, carefully flip the omelette using a spatula. Cook the other side for an additional 1-2 minutes until fully set and golden brown. If making multiple smaller omelettes, repeat the process with the remaining egg mixture.
Transfer the cooked omelette to a serving plate. Garnish with fresh cilantro and serve immediately. Traditionally, Kai Jeow is served with hot jasmine rice and a side of chili sauce or Sriracha for added spice.
For presentation, slice the omelette into wedges or roll it up for a neat, compact shape. The crispy edges and fluffy centre offer a delightful contrast in textures. Pair it with rice and chili sauce for a complete, simple yet flavourful Thai meal.
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