Oyster Thai Omelet
Oyster Thai Omelet
Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, a simple and filling meal for 3-4 people. Oyster meat, these are small oysters, the meat is 1 to 1½ inches long, is mixed into the eggs before going into the pan, and is delicious. My wife made this today, 7 June 2018 for breakfast for herself, her mother, and I.
Ingredients
- 4-5 eggs
- 1½ teaspoons fish sauce, OR use a pinch of salt
- 1 cup oyster meat, add more to your liking if desired
- 2-3 spring onions, chopped, green and white parts
- cooked rice, for serving
- cooking oil, as needed
Instructions
- Put a wok or non stick pan on high heat and add about ½ cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about ¼ inch of oil on the bottom of the pan.
- While the pan is heating, break eggs into a bowl. Add the fish sauce to the eggs, and beat with a fork until frothy. Add the oyster meat and spring onion, and mix that in.
- When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes.
- Using a spatula, spread the oysters out a bit, they normally collect in the center, then lift the edges to get the liquid part of the eggs onto the pan, do this several times.
- Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, move the loose oysters onto the omelet, 20-30 seconds later, the bottom should be browning nicely. Here the eggs are set well on the top, and ready for flipping.
- Flipped, and some stray oysters being moved around a bit on to the omelet.
- Slide from the pan onto a plate and serve with rice on the side.
- Place the omelet in the center of the table, give a bowl of hot rice to each person, enjoy.
Notes
Low cost.
Variants: 1. Add a few drops of lime juice or vinegar for a even more fluffier omelet.
Nice info