“It’s just an omelette. A plain omelette!” and so I thought in disdain, scrutinizing at the menu, trying hard to look for something my 3 kiddos would eat. While Thailand has always been a cuisine paradise for hubby and me, my kids would still find much difficulties in finding something they like. We were at Thailand (AGAIN) last year (back to the old times when I would visit Thailand almost every year) and were at a restaurant, looking to settle our lunch. My kids always love eggs and when the girls saw on the menu this Thai-Style Omelette with rice, in unison, both said they wanted that. I was quite tired then and did not try to convince them to order something more, or at least not just a plate of plain rice with plain omelette. Till then, I have not tried this omelette before, neither have I heard of it.
When their rice was served, I was actually taken by surprise at the golden hue of the fluffy omelette. The kids dug in their spoons and all let out a “Wow! This is very nice!” Out of curiosity, I took a bite and went “Wow! This is very nice!” (^-^) And for the remaining of our Thailand stay, the kids would order this at least once a day. I told them then that let mummy go and learn how to prepare this omelette (^-^)
And I did it! It was actually very easy. It was fun doing this dish too. The kids gathered around to see how the frothy egg mixture bubbled and puffed up in the oil! My helper and me were very much entertained too (^-^) You must give this a try. It’s simple and do not require much ingredients. Just make sure you have gotten your rice ready, piping hot and plop the khai Jiao on top once it is cooked! Don’t worry about the oil. Though quite a lot is used in the frying, the omelette is not oily at all as it is more of “flash-frying” than deep-frying. By the way, I did not use that much oil actually and still the omelettes puffed up so beautifully.
*adapted from SheSimmers
- 2 large chicken eggs
- 2-3 drops of lime or lemon juice (plain white vinegar works too) *I used lemon juice.
- 1 tablespoon cornstarch, potato starch, or rice flour *I used corn starch.
- 1 teaspoon of fish sauce
- ¾ cup plain vegetable oil
- Before you start cooking the egg, scoop your cooked (and still hot) rice ready on a plate.. The omelet cooks very quickly and when it goes out of the wok, it should be placed on the rice (or a plate) immediately. Best to serve immediately.
- Crack the eggs into a large bowl (Make sure it is big enough as you will need to whisk the eggs till frothy and about double in volume.)
- Add the lemon juice and fish sauce to the eggs.
- Meanwhile, get your wok ready. Heat up the vegetable oil in the wok over high heat.
- Beat the egg mixture with a fork or a small whisk until it is frothy. Your eggs don’t need to be beaten as if you were making sponge cake or sabayon; you just want to get the eggs to be light and airy.
- Beat in the flour; make sure the flour is completely interspersed with the egg mixture and there are no lumps.
- Once the oil starts smoking (you must see smoke), it is ready. Add the frothy egg mixture into the hot oil and it will puff up. If you crave drama in the kitchen, hold the egg bowl about a foot or so above the wok and pour. This will create the milk crown effect which causes your Khai Jiaw to develop jagged edges and asymmetry which lead to more pronounced inner layers and peripheral crispiness. No hardcore splattering should happen, but to be on the safe side, you may want to stand back. *love this description from the blogger, hence did not modify it ^^
- Count to 20 Mississippis (*haha… I think about 30 seconds?) , flip the omelette once, and count another 20 Mississippis. Take the omelette out of the pan and place it on top of the rice. Drizzle some Thai Sriracha sauce (aka not the Rooster sauce) on top if desired and consume immediately. *I did not as I have no idea what it is ^^
The “plain” omelette really tastes nice and personally I would not add any soy sauce as I agree wholeheartedly to what the blogger said “Khai Jiaw flavored with salt isn’t as good as one flavored with fish sauce, in my opinion. But compared to soy sauce, salt is the lesser evil. I think soy sauce completely ruins what would have been a good Thai omelet. Not only does its dark color mar the bright golden hue, Khai Jiaw with soy sauce also tastes foreign to my Thai palate. “
We are flying off to Bangkok again in a few days! And would we be having this when we are there??? The answer is “Yes! Why not?!”