Thai Stuffed Omelette (Kai Yat Sai)
This Thai Stuffed Omelette (Kai Yat Sai) is packed with a flavorful stir-fried filling and wrapped in a delicate egg blanket. It’s a perfect balance of sweet, salty, and umami, making it a comforting yet exciting dish. Once you cut into it, the delicious filling spills out, ready to be scooped up with rice!
What does “Kai Yai Sai” mean?
“Kai Yat Sai” (ไข่ยัดไส้) means “stuffed omelette” in Thai, where kai (ไข่) refers to “egg,” and yat sai (ยัดไส้) means “stuffed” or “filled.” This dish combines a thin, delicate omelette with a savory filling of ground meat, onions, tomatoes, and seasonings. People often enjoy it with rice or drizzle of Thai chili sauce for extra flavor and comfort!
How to Make Thai-Style Stuffed Omelette
Follow these simple steps to prepare and assemble your own Kai Yat Sai at home:
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- Prepare the Ingredients:
- Rehydrate dried shiitake mushrooms by soaking them in warm water for 15–20 minutes.
- Once softened, rinse and squeeze out excess water, then finely chop the mushrooms.
- Dice onions, tomatoes, and any other vegetables you’d like to include in the filling.
- Make the Stir-Fried Filling:
- Heat a pan over medium heat and add a little oil.
- Sauté the onions until fragrant, then add ground meat (chicken, pork, or beef) and cook until browned.
- Stir in the chopped mushrooms, carrots, peas, and tomatoes, then season with oyster sauce, soy sauce, (coconut) sugar, and (black) pepper.
How to Fry the Eggs for Thai Stuffed Omelette
A nonstick pan makes cooking the eggs easier, but a traditional wok also works well. For a 12-inch wok, use about three eggs for the perfect thin, pliable omelette. Follow these steps to achieve the right texture:
- Beat the Eggs: Crack the eggs into a bowl whisk until smooth.
- Heat the Pan: Set a nonstick pan or wok over medium – low heat and lightly grease it with oil (all over the pan).
- Cook the Eggs: Pour the beaten eggs into the pan, tilting and swirling to create a thin, even layer.
- Keep It Soft: Let the eggs cook gently until just set but still soft and pliable—avoid overcooking, as they should remain flexible for wrapping.
- Assemble the Omelette: Add a small amount of filling to the center ( about 1/4 cup as too much makes wrapping harder). Fold the edges over to enclose the filling.
- Plate on the top : Put a plate over the eggs and flip the pan upside down.
- Stuff and Serve: Cut the top of the omelette open and spoon in more filling if desired. Garnish with fresh cilantro before serving!
How to Tell When the Eggs are Ready for the Filling
The eggs should be set but still soft and pliable before adding the filling. Look for a slightly firm surface with minimum amount of visible runny egg on top, but avoid browning the bottom, as the omelette should stay tender. If using a wok, gently tilt it to help the eggs cook evenly without breaking. The edges should lift easily from the pan, but the center should remain soft enough to fold without cracking. Once the omelette reaches this stage, it’s ready for the filling!
More Eggs Recipes You will Love
- Sheet Pan Zucchini Eggs Baked Recipe
- Thai Style Steamed Eggs
- Thai Fried Egg Salad (Yum Kai Dao)
- Son-inLaw Eggs (Kai Look Keuy)
Thai Stuffed Omelette (Kai Yat Sai)
Equipment
- 1 wok (or 12 inch non-stick pan)
Ingredients
- 3 tbsp oil (1 tbsp for stir fry and 1 for each omelette)
- 1 tbsp minced garlic
- ½ cup onion (yellow or white – diced)
- ½ lb ground pork
- 1 tbsp ketchup
- ½ tbsp sugar (I used coconut sugar.)
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- ½ tsp ground pepper (black or white)
- ½ cup carrots (you can use frozen peas and carrots)
- ½ cup peas
- 1 cup tomatoes (diced or half the cherry tomatoes)
- 3 Shitake mushrooms (rehydrated or fresh – optional)
- 1 tbsp cilantro (optional)
- 6 eggs (3 eggs for each serving)
Instructions
Make the Filling
- (Skip this step if using fresh mushrooms.) Soak dried shiitake mushrooms in hot water for 10–15 minutes to rehydrate them. While waiting, chop the vegetables and prepare the other ingredients. Then chop the mushrooms last.
- Heat a pan/wok over medium heat and sauté minced garlic and onion until fragrant.
- Add ground pork and season with sugar, ground pepper, ketchup, oyster sauce, and soy sauce. Stir-fry until the pork is fully cooked (about 1 minute).
- Mix in the chopped mushrooms, carrots, peas, and tomatoes. Continue stir-frying until the vegetables soften and the filling becomes dry, with no excess sauce pooling at the bottom. Set aside.
Cook the omelette
- Clean the wok, then beat 3 eggs per serving until no streaks of egg white remain..
- Lightly brush oil all over the wok and heat it over medium heat.
- Pour in the beaten eggs, tilting the wok to spread them into an even, thin layer. Cook until the eggs are just set but still pliable.
Assemble
- When the omelette begins to set, place about ¼ cup of filling in the center.
- Use a spatula to gently loosen the omelette from the wok.
- Fold in all four sides to enclose the filling. Place a plate over the omelette, then flip the wok to release it onto the plate.
- Use a knife to score an “X” on top, leaving about half an inch uncut at each corner.
- Gently open the flaps, add extra filling on top, and garnish with fresh cilantro.
- Serve as is, with rice, or drizzle with ketchup or chili sauce. Enjoy!
Video
@stickyricethaikitchen Here’s high protein + semi expensive meal for 2025 😂. Ingredients 👇 3 tbsp oil (1 tbsp for stir fry and 1 for each omelette) 1 tbsp minced garlic ½ cup onion (yellow or white – diced) ½ lb ground pork 1 tbsp ketchup ½ tbsp sugar (I used coconut sugar.) 2 tbsp oyster sauce 1 tbsp soy sauce ½ tsp ground pepper (black or white) ½ cup carrots (you can use frozen peas and carrots) ½ cup peas 1 cup tomatoes (diced or half the cherry tomatoes) 3 Shitake mushrooms (rehydrated or fresh – optional) 1 tbsp cilantro (optional) 6 eggs (3 eggs for each serving) #kaiyatsai#omelette#thaicooking#stuffedomelette#ไข่ยัดไส้#highprotein#eggs#eggs2025#thaifoodcooking#thaicuisine#breakfast#lunch#dinner#healthymeals#healthyrecipes#healthylifestyle
♬ APT. – ROSÉ & Bruno Mars
