Khai Jiao (Thai Crispy Omelette)
Khai Jiao (Thai Crispy Omelette)
Ingredients
- 2 large eggs
- 10 ml water
- 10 g cornstarch
- 5 ml fish sauce
- 6 ml lime juice
- 2 cups cooking oil, for deep frying, as needed
Instructions
- 1
Crack the 2 large eggs into a clear mixing bowl.
⏱️ 1 min
- 2
Add 10 ml of water, 10 g of cornstarch, 5 ml of fish sauce, and 6 ml of lime juice to the eggs in the bowl.
⏱️ 1 min
- 3
Using a whisk, vigorously whip the egg mixture for 1 to 2 minutes until it becomes light, airy, and fluffy.
⏱️ 2 min
- 4
Heat approximately 2 cups of cooking oil in a pan or wok over medium-high heat until hot. To test the oil temperature, drop a small amount of the whisked egg mixture into the hot oil; it should sizzle and puff up immediately.
⏱️ 2 min
- 5
Once the oil is hot enough, carefully pour the entire whisked egg mixture into the pan. Fry the omelette, using a large spatula to gently fold and move it in the oil to ensure even cooking and to help it puff up.
⏱️ 2 min
- 6
Continue frying until the omelette reaches a beautiful golden color and is crispy on the outside.
⏱️ 1 min
- 7
Remove the crispy omelette from the oil using a slotted spoon or strainer, allowing any excess oil to drain back into the pan.
⏱️ 1 min
- 8
Place the cooked omelette on a plate lined with paper towels to absorb any remaining oil. Serve immediately with rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Khai Jiao (Thai Crispy Omelette)
- 2 large eggs
- 10 ml water
- 10 g cornstarch
- 5 ml fish sauce
- 6 ml lime juice
- 2 cups cooking oil, for deep frying, as needed
Instructions
- 1
Crack the 2 large eggs into a clear mixing bowl.
⏱️ 1 min - 2
Add 10 ml of water, 10 g of cornstarch, 5 ml of fish sauce, and 6 ml of lime juice to the eggs in the bowl.
⏱️ 1 min - 3
Using a whisk, vigorously whip the egg mixture for 1 to 2 minutes until it becomes light, airy, and fluffy.
⏱️ 2 min - 4
Heat approximately 2 cups of cooking oil in a pan or wok over medium-high heat until hot. To test the oil temperature, drop a small amount of the whisked egg mixture into the hot oil; it should sizzle and puff up immediately.
⏱️ 2 min - 5
Once the oil is hot enough, carefully pour the entire whisked egg mixture into the pan. Fry the omelette, using a large spatula to gently fold and move it in the oil to ensure even cooking and to help it puff up.
⏱️ 2 min - 6
Continue frying until the omelette reaches a beautiful golden color and is crispy on the outside.
⏱️ 1 min - 7
Remove the crispy omelette from the oil using a slotted spoon or strainer, allowing any excess oil to drain back into the pan.
⏱️ 1 min - 8
Place the cooked omelette on a plate lined with paper towels to absorb any remaining oil. Serve immediately with rice.
⏱️ 1 min