Whether I'm trying to put a late-night dinner on the table or cooking for one, a Thai-style omelet (kai jeow) is what I often turn to for an easy meal in minutes. Browned and crispy, it's quite different from a French omelet, especially thanks to the punch of umami from its essential ingredient:
Fish sauce! Rather than salt, fish sauce is added to the beaten eggs, along with green onions, herbs or shallots. Some recipes for kai jeow also call for soy sauce, but I prefer a simple omelet of just eggs, fish sauce and a lot of sliced scallions. I also occasionally add ground pork or chicken for a slightly more substantial main dish.
Perfect with steamed rice and a simple stir-fried vegetable, this Thai street food staple takes less than 10 minutes to make, and its funky-yet-familiar taste is totally satisfying.
Simple Thai-Style Omelet
Serves one2 eggs
1/2 teaspoon fish sauce
2 green onions
1 tablespoon vegetable oil
Thinly slice the green onions. In a bowl, mix together the eggs and fish sauce until frothy. Add the green onions and stir.
Heat the oil in a small nonstick skillet over medium heat until very hot. Pour in the egg mixture and cook until browned and crispy on one side, 1-2 minutes. Flip and cook until the other side is browned but the inside is still soft, 1-2 minutes. (The omelet can also be folded in half after about a minute and browned on both sides, if you don't feel comfortable flipping it all at once.) Serve with steamed jasmine rice and sriracha sauce, if desired.
Optional add-ins: Ground chicken or pork (cook the meat in the oiled pan before adding the egg mixture), shallots, chopped cilantro or other fresh herb.
Related: Quick Breakfast Recipe: Basic Oven Omelet
(Image: Anjali Prasertong)
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I've never had a reason to buy fish sauce before. Now I do. Sounds like a perfect quick meal.
Hey, this could work as a Passover recipe. Must try!
Definitely a lifelong go-to meal! I prefer it with shrimp and onions or garlic chives. Easy and delicious.
i like adding a little turmeric or chinese bean sprouts as well!
Sounds so good... fish sauce = magic for me and my husband. It smells so stinky in the bottle but adds SO much delicious flavor!
yuuum.
I will definitely be trying this for my blog. Don't worry...I'll give credit where it's due.
as im Thai, its always an easy and favorite meal for my hubby:) Thai ppl really crazy bout Kai Jiew. U can add Crab meat or mince pork, they r restaurant menu:)
Also put a bit of lime, u can make it more fluffy:)
My 4 year old nephew won't eat eggs unless they are scrambled with fish sauce.
For those aren't sure about fish sauce, just buy the smallest bottle you can get and when you use it, use it sparingly. You don't want to scare yourself off too early!
just started making this recently, so yummy!
YUM! can't wait to try this soon.
As i am a thai person, I grew up with this recipe. It is simple and delicious.
My favorite combination is either with onion(or shallot) and/or diced tomato. However, I think in Thailand, it is more practical to use a wok instead of a skillet because the egg has to be fried in a generous amount of oil almost like a deep-fried but not quite (because it's not like we're dropping the egg in a pan filled with oil). I don't know the name of that technique in English but in Thai it is "Jeow". Thai is why this dish is called "Kai Jeow" means Jeow egg.
I have this for my lunch at least 3 times a week with either bread, or left over rice. It's also a nice and quick accompaniment when bulking up a meal to accomodate an extra guest or 2! It pretty much goes with everything!
As I read this, I'm sitting here at my desk eating my "work lunch" which today consists of a handful of baby spinach, some chopped onion and mushrooms, and two eggs that I whisked in a plastic container then added all the veggies to and microwaved-scrambled. It's not the most amazing thing ever, but I think it's a good, filling, and healthy lunch when all you have at your disposal is a microwave... The addition of fish sauce sounds perfect. :)
I love (ไข่เจียว) Kai Jeow! it's just simply delicious.
for fluffier texture, add a drop or two of lime/lemon juice when you whisk the egg.
i'm thai too, and i always got my khai jeow fluffy by tempering the egg with a bit of the hot oil. lime juice probably would work, but i feel tempering gives the eggs that 'just like home' texture.
and let me just say -- don't be afraid of fish sauce! it's in all the thai dishes you love -- pad thai, pad see eiw.. it's probably in some of the chinese dishes you love too. just like a commenter said above, use it sparingly. it will be your new cooking best friend.
I made this for supper tonight. I keep Kosher and haven't yet found kosher fish sauce, so I subbed in soy sauce. Following the suggestions in the comments, I whisked some lemon juice into the eggs. I served the omelets atop brown rice with an ad hoc pad thai-type sauce. This was a big hit with everyone in my family (even those picky eaters). I love that it's quick & inexpensive. Thanks everyone!