Thai Omelette | 7 Easy Tips For Perfect Crispy And Puffy Omelette | Kai Jeow ไข่เจียว

This recipe will show you how easy it is to make the perfect crispy and puffy thai omelette (or kai jeow ไข่เจียว) just like in thailand or in a thai restaurant using only eggs and fish sauce. No flour needed, just a few simple tips to achieve the best crispy texture on the outside while full in volume light and fluffy on the inside. Also called khai jiao or kai jiew, this deep fried omelet is definitely one of the recipes to try out at home if you’re in the mood for thai style food.

0:00 Intro
0:11 Beat eggs with fish sauce
0:28 Prepare to deep fry beaten egg
0:58 Check if crispy and golden brown
1:14 Flip omelette and finish frying
1:31 Ready to enjoy

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The full recipe is below
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3 eggs
1½ tsp fish sauce
Vegetable oil

In a bowl, add eggs and fish sauce and beat well until bubbles form.
In a wok, add enough oil for deep frying and bring up to medium high heat.
Note: a small amount of oil can be used for this recipe; the omelette will not be as crispy and puffy but still perfectly tasty.
Pour beaten egg mixture into the oil through a sieve and scatter it around so that small pieces form.
Continue frying until the bottom is crispy and golden brown.
Increase the heat slightly, flip over and fry for another 1 min to crisp.
Drain well so there’s no excess oil on the omelette.
Serve immediately.

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