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.