Thai style omelette (Khai Jiao)
How delicious can a simple one omelette are? Definitely a Thai style omelette, crispy and flavorful. In Thailand, order 'Khai Jiao' with a little rice and your stomach will be filled quickly and cheaply.
Khai Jiao, also known as Thai omelette, is a simple and popular dish in Thai cuisine. Not only is it a staple of Thai home cooking, but you can also find it in street food stalls and restaurants all over Thailand.
Unlike the Western omelette, which is often filled with ingredients such as cheese, vegetables and meat, Khai Jiao is usually prepared without any filling. It is an airy, crispy omelette made by beating eggs with a little fish sauce and/or oyster sauce, then frying them in plenty of hot oil. The result is a puffy, golden brown omelet that is both crispy on the outside and soft on the inside.
Khai Jiao is often served with rice, and can be eaten on its own or as part of a larger meal. It can also be served with a sweet chili sauce called "nam chim kai jiao" for extra flavor.
A variant of Khai Jiao, known as "khai jiao mu juice", contains minced pork that is mixed with the eggs before being fried. Despite the simple ingredients, the art of making a perfect Khai Jiao - light, airy and crunchy - is something many Thai chefs are proud of.
Of course you can also make it yourself. It is very simple and you can vary endlessly, for example by adding pieces of fish or chicken. An onion or tomato is of course also possible.
This recipe is for 1 person.
Ingredients:
- 2 large eggs
- 1/2 teaspoon lime juice
- 1 teaspoon fish sauce
- 1 tablespoon of water
- 1 tablespoon fish sauce rice flour or cornstarch
- 1 tablespoon of vegetable oil
Preparation method:
Mix the eggs, lime juice (or vinegar), fish sauce, water, and rice flour or cornstarch in a medium bowl. Beat it in a bowl with a fork until foamy. Crush lumps.
Heat the vegetable oil in a small saucepan or round-bottomed wok over medium heat until it starts to smoke slightly (the oil should be very hot). Pour the egg mixture into the oil all at once. The whole swells. Wait 20 seconds.
Turn the omelet after 20 seconds. Cook the other side for another 20 seconds. Remove the omelette from the pan and serve immediately with rice, cucumber slice and chilli sauce.
Preparation time: 5 minutes.
Do you have any variations or recipe tips for the Thai omelette? Then share them with the readers.
My wife makes this a few times a week with nam pla and spring onions, without rice flour.
Indeed, a slightly different taste from the usual scrambled eggs on toast, which also fills your stomach quickly and cheaply.
Nevertheless, I ultimately prefer to eat a hearty farmer's omelette with bacon, vegetables and cheese. And then preferably with a few mature wholemeal sandwiches.
My wife made this for me 1 or 2 times a week but with “vegetables”, spring onion and garlic slices as a kind of farmer's omelette (without rice flour). Also called thod khai… In NL I was already used to eating bread with egg now and then (sometimes with bean sprouts) but now I eat this with sticky rice – delicious !!!
Speaking of eggs, I'd like to ask the readers a question
When we came to Thailand for the first time in 97, we were served a filled omelette several times.
I don't mean the regular omelette. This one was just like a filled water balloon. So completely closed and filled with a tomato sauce with all kinds of stuffing still in it. So you literally had to puncture him. We never found it again, despite many attempts to explain this to Thai friends.
I also don't know the name of this dish, so asking in a restaurant is also not possible. (Go and explain it)
So if any of the readers know the solution???
Hi Nicole maybe you should go to the link below on YouTube. They also call it Thai stuff omelette or “Kai Yad Sai” sometimes open at the top, sometimes closed at the top. You can also make it yourself, see the video,
good luck Charlie
https://youtu.be/IopFZPepoE4
That's my favorite: khai yat sai – ไข่ยัดไส้ – stuffed omelette!
This is indeed Khai Yad Sai and also one of my favorite breakfasts. You can find this in many places and it is typically Thai. There are even different versions:
Khai yad sai khai: minced chicken as a filling
Khai yad sai Muu: minced pork as a filling
My girlfriend regularly prepares it for me. Is very tasty and yes, is a hearty breakfast.
My variation consists of adding to the egg mixture 1 tbsp dried shrimps (toko, soak in hot water for 15 minutes) and 1 to 2 tsp “sweet condensed milk” (Friesche Vlag, can, just for sale at the appie), this gives the omelette has a nice “fluffy” composition. The large oil (I think 1 tbsp is really too little) must indeed be very hot ('you must see smoke' I read somewhere) and a tbsp of corn flour dissolved separately in some water so that you don't get lumps gives a nice brown result. Aroy Make…
Oh yeah…. and beat the egg mixture really well with a fork.
Are there also organic or free-range eggs for sale?
Not in the supermarket (Tesco Lotus), but in local village shops. Our nearby village shop also sells eggs from our own chickens that roam freely in the back garden during the day.
The Betagro brand has organic eggs. Available at many supermarkets. Foodmart, Villa Market and Foodland in any case. Lotus and Big C I don't know, I hardly go there. Just look for Betagro.
In Thai: ไข่เจียว (khài tjie-auw, low tone + middle tone). Literally: egg + fried in oil. An omelette. Do you speak/write it as khai jiao which is more like a phonetic representation without tone marks of ไข่เยี่ยว. That's quite different if you say the tones correctly.
http://thai-language.com/id/197560
Thanks Rob, thanks for posting this. The editors stubbornly insist that (sort of failed) is sufficient phonetically, and rarely in Thai script either. I've kind of given up on my additions. The persistence wins Rob, keep going.
Maybe none of the editors speak Thai?