Thai Omelet

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, is a simple and filling meal for 3 people. This is the basic recipe with no fillings, for fillings, use those of your choice and fold over to make a stuffed omelet, or just mix the fillings into the eggs and no folding over is required.
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Thai
Servings 3 servings

Ingredients
  

  • 4-5 eggs, chicken or duck
  • 1/2 tablespoon fish sauce, OR use a pinch of salt
  • 1 teaspoon chicken stock powder, optional
  • cooked rice, for serving
  • cooking oil, as needed, DO NOT use olive oil!

Instructions
 

  • Put a wok or non stick pan on high heat and add about 1/2 cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about 1/4 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 chicken stock powder if using that, and beat with a fork until frothy.
  • 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, 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, 20-30 seconds later, the bottom should be browning nicely.
  • Remove from the pan to a plate and serve with rice on the side.

Notes

Low cost.
Variants: 1. Add chopped spring onion, chopped tomato, cooked minced pork, cooked chopped chicken, etc, can be added to the egg mix or added to a side when cooking for a folded stuffed omelette. 2. Add a few drops of lime juice or vinegar for a even more fluffier omelette.
Well known Thai recipe than my family has been making for years.

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