Thai Omelette (Kai Jeaw)
Some nights, you just need a quick, no-fuss meal that feels like a warm hug. For me, that’s Thai Omelette or Kai Jeaw. It’s my go-to “good for the girls” kind of dish when I’m too tired to think, let alone order DoorDash. Ready in under 10 minutes, it’s packed with protein, crispy around the edges, and delicious!
Kai Jeaw Ingredients
Eggs: The foundation of the omelette. Use 2–3 large eggs. Beat until smooth for a fluffy texture.
Ground black or white pepper: Adds subtle heat and depth. White pepper is preferred in Thai cooking for its authentic aroma and flavor.
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Fish sauce: Provides salty, savory umami flavor that replaces the need for salt and brings out that classic Thai taste.
A little bit of water: About half tablespoon per 2 -3 eggs. It helps create a light and airy omelette when it hits hot oil.
Oil (preferably avocado oil): Avocado oil is great for its high smoke point and neutral taste.
Herb of choice (optional) : This include green onions, cilantro, or basil. I use Thai Holy Basil as it is now a basil season in my garden. Adding a little bit of herb adds extra zest and fragrance to the dish.
How to Make Thai Style Omelette
Crack and season the eggs: Crack 2–3 eggs into a bowl, then season with fish sauce and white pepper and water.
Whisk: Whisk the eggs until well combined.
Fry the omelette: Heat a generous amount of oil in a pan over medium-high heat. Pour in the egg mixture, sprinkle in some herbs (like Thai holy basil), and let it puff up and crisp. Flip, then let it sit in the hot pan for 1–2 minutes to finish cooking through.
Serve: Plate the omelette with jasmine rice. For extra flavor, serve it with Thai condiments like Sriracha, Prik Nam Pla, or Nam Prik Kapi.
Related Recipes
- Prik Nam Pla : Thai Chili Fish Sauce
- Nam Prik Kapi : Thai Shrimp Paste Dip
- The Original Sri Racha Sauce
- Kai Yat Sai : Thai Stuffed Omelette
Thai Omelette (Kai Jeaw)
Equipment
- 1 skillet (non-stick is best)
Ingredients
- 2 eggs
- 1 tsp fish sauce
- ¼ tsp ground pepper (black or white but preferably white)
- ½ tbsp water
- 2-3 tbsp oil
- 1 tbsp herb of choice (such as green onion, cilantro, or basil. I use holy basil.)
Instructions
- Crack the eggs into a mixing bowl.
- Add fish sauce and ground pepper to the eggs.
- Pour in the water and beat the mixture until well combined and most of the egg whites are fully incorporated with the yolks.
- Heat oil in a small nonstick or well-seasoned skillet over medium-high heat until hot.
- Pour the beaten egg mixture into the pan. Sprinkle the herbs over the top.
- Let the omelette fry undisturbed until the edges are crispy and golden.
- Carefully flip the omelette and immediately turn off the heat.
- Let it sit in the hot pan for another 1–2 minutes to finish cooking through.
- Serve hot with jasmine rice and, if desired, Thai condiments like Sriracha, Prik Nam Pla, or Nam Prik Kapi.
