How to Make a Thai Omelette (Khay Jiao)

Learn how to make at home an easy Thai street food classic, a crispy, fluffy Thai omelette with simple ingredients!

Why You’ll Love This Recipe

• LEARN FROM A THAI COOKING CLASS TEACHER: A Thai cooking class instructor (aka me, Sherri!)is teaching you all my top Thai Crab Omelette-making secrets in this recipe!
• CRISPY, FLUFFY, AND FULL OF FLAVOR: Unlike a Western omelette, Thai omelettes are deep-fried in hot oil, creating a golden, crispy exterior and a soft, airy inside. Served over jasmine rice with Thai Sriracha, it’s a must-try!
• EASY TO MAKE WITH SIMPLE INGREDIENTS: With just eggs, fish sauce, and a few seasonings, this omelette is quick and delicious any time of the day.

What is Thai Omelette?

Thai Omelette, aka Khai Jiao (ไข่เจียว), is a classic Thai dish made by whisking eggs with fish sauce and white pepper before frying in hot oil until crispy and fluffy.

Unlike American omelettes, it’s served open-faced over rice instead of folded and doesn’t include cheese. It’s a popular meal or side dish eaten at any time of day in Thailand.

EXPERT THAI COOKING CLASS TEACHER

Feel overwhelmed about cooking Thai Crab Omelette? Don’t worry! A Thai cooking class instructor (aka me, Sherri! :)) will be guiding you step-by-step through all my top Thai cooking secrets to master it!

Sherri’s Story

My love for all things breakfast foods was sadly smashed to smithereens while living in Thailand where often Thais just eat the same thing they had for dinner for breakfast.

Lame.

They do have a rice porridge congee called Jok that is served everywhere on the streets in the morning, but it can be eaten any time of day. It’s a bit too intense for breakfast for me, but I do make Jok for Thai Hubby for breakfast when it’s his birthday or Father’s Day, but our favorite way to eat it is for dinner.

Of course eating amazing, cheap Thai food the rest of the day made up for the breakfast choices!

But one thing that always made me happy in the mornings was Thai Omelettes. I’d watch street vendors pour frothy eggs into hot oil, creating a beautifully crispy, golden omelette.

I saw a Bangkok street vendor put a little dark sweet Thai soy sauce in her Thai omelette once, and it was one of the best Thai omelettes I’ve had. So I decided to use her trick to balance the flavors and add that to mine, but it’s optional! Let me know how you like yours!

Ingredient Notes

3 eggs – The base of the omelette. Whisk well to get a fluffy texture.
1–2 tsp fish sauce, to taste – Adds classic Thai umami and saltiness.
1/4 tsp dark soy sauce (optional) – Adds a slight depth of flavor.
1/4 tsp white pepper powder, to taste – Gives a subtle spice.
1/2 cup cooking oil of choice – Peanut oil or vegetable oil works best for high-heat frying.

Additions and Substitutions

In Thailand, usually Thai omelettes only have ground pork and/or green onions in it, or crab if it’s a Thai Crab Omelette but here are some ideas if you want to switch things up”

• Want more flavor? Add minced garlic, shallots, or green onions.
• Want veggies? Add spinach, arugula, mushrooms or fresh bean sprouts, Really whatever you need to use up in the fridge!
• Looking for extra protein? Ground pork, sausage, bacon.
• Fish sauce substitute: Light soy sauce or coconut aminos
• Love spice? Drizzle on Thai Sriracha like Thai Hubby and I do.

How to Make Thai Omelette: Step by Step

Heat the 1/2 cup of oil in a wok or deep frying pan over medium-high heat until just smoking hot. If you aren’t sure if it’s hot enough, drop a splash of the egg mixture in the pan. If it puffs up right away, it’s ready. If it doesn’t, let it warm up some more.

In a bowl, whisk the 3 eggs until bubbles form. Add 1-2 tsp. fish sauce, 1/4 tsp. soy sauce (if using), 1/4 tsp. white pepper, 2 tbsp green onions and whisk again.

Pour the egg mixture into the hot oil in one go. Let it fry undisturbed for a few seconds.

Use a spatula to gently push oil over the omelette, helping it puff up and cook evenly. Once the edges are golden brown, carefully flip the omelette. Fry for another minute until fully cooked.

Remove from oil, drain on paper towels, and serve hot with jasmine rice and drizzled with Thai Sriracha if you want it spicy. 

Recipe Tips & Tricks

• For extra fluffiness, beat the eggs until they’re very frothy before cooking.
• Use plenty of very hot oil to get the signature crispy edges.
• The best pan to use is a wok, which allows for even frying.
• Wait to move the Thai omelette until it starts to solidify in the middle, or it will break in the middle when you try to flip it over.
• If flipping is hard, slide the omelette onto a plate, then invert it back into the pan.
• If you don’t want to use so much oil, you can just put a few tablespoons to cover the bottom of the pan. It won’t be as fluffy, but will still taste yummy!

Your Questions Answered

What’s the difference between a Thai omelette and a Western omelette?

• Instead of using salt or black pepper, Thai omelettes are made with fish sauce, I like to also add dark soy sauce, but that’s optional, and white pepper.
• Instead of folding the Thai omelette over, the perfectly browned, crispy, fluffy Thai omelette is served open-faced like a frittata over a round hill of Jasmine rice. Nope, not served with toast!
• Thai Sriracha chili sauce is served with it in a little bowl or in a bottle on the table, or we like to drizzle it on top.
• Thai omelettes aren’t considered only a breakfast item in Thailand and are often eaten at any time of the day.

How do you make a Thai omelette crispy?

Make sure your oil is very hot and use plenty of it to fry the omelette.

Do Thais eat Thai omelettes for breakfast?

Yes, but Thai omelettes are not just for breakfast! They’re enjoyed any time of the day, often with rice and Thai Sriracha.

What to Serve with Thai Omelette

Thai omelettes are delicious on their own but are also a perfect side with:

• Thai Sun-Dried Beef Jerky, what doesn’t pair well with that?!
• Spicy Thai Basil Chicken: it’s usually paired with Thai Fried Eggs, but we also like it with. a Thai Omelette or even a Thai Crab Omelette for an extra elevated, easy side
• Thai Tea Green Tea: Perfect way to make you lunch a little more special!

Try it out for breakfast, lunch or dinner, and tell me what you think! The best place to find me is @thaifoodie on Instagram!

How to Make a Thai Omelette (Khay Jiao)

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• Author: Sherri Pengjad
• Total Time: 10
• Yield: 4 1x

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Description

Learn how to make at home an easy Thai street food classic, a crispy, fluffy Thai omelette with simple ingredients!

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Ingredients

Scale 1x2x3x

• 3 eggs
• 1–2 tsp of fish sauce, to taste
• 1/4 tsp dark soy sauce (optional)
• 1/4 tsp of white pepper powder, to taste
• 1/2 cup cooking oil of choice that can handle a high heat (we like peanut oil)

If you want to add some more fun, but optional:

• 1 squeeze of a lime quarter
• 1 garlic clove, minced
• 1/2 shallot, minced
• 1/3 c. of chopped sausage (or ham, turkey, bacon, tofu, etc.)
• handful of fresh spinach
• 1 green onion stalk cut into 1/4 in. pieces

Toppings

• Thai Sriracha

Cook Mode Prevent your screen from going dark

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Instructions

Heat the 1/2 cup of oil in a wok or deep frying pan over medium-high heat until just smoking hot. If you aren’t sure if it’s hot enough, drop a splash of the egg mixture in the pan. If it puffs up right away, it’s ready. If it doesn’t, let it warm up some more.

In a bowl, whisk the 3 eggs until bubbles form. Add 1-2 tsp. fish sauce, 1/4 tsp. soy sauce (if using), 1/4 tsp. white pepper, 2 tbsp green onions and whisk again.

Pour the egg mixture into the hot oil in one go. Let it fry undisturbed for a few seconds.

Use a spatula to gently push oil over the omelette, helping it puff up and cook evenly. Once the edges are golden brown, carefully flip the omelette. Fry for another minute until fully cooked.

Remove from oil, drain on paper towels, and serve hot with jasmine rice and drizzled with Thai Sriracha if you want it spicy. 

Serve with jasmine rice or even make it as an easy side to fried rice dishes like Tom Yum Fried Rice.

Notes

Additions and Substitutions

In Thailand, usually Thai omelettes only have ground pork and/or green onions in it, or crab if it’s a Thai Crab Omelette but here are some ideas if you want to switch things up”

• Want more flavor? Add minced garlic, shallots, or green onions.
• Want veggies? Add spinach, arugula, mushrooms or fresh bean sprouts, Really whatever you need to use up in the fridge!
• Looking for extra protein? Ground pork, sausage, bacon.
• Fish sauce substitute: Light soy sauce or coconut aminos
• Love spice? Drizzle on Thai Sriracha like Thai Hubby and I do.

Recipe Tips and Tricks:

• For extra fluffiness, beat the eggs until they’re very frothy before cooking.
• Use plenty of very hot oil to get the signature crispy edges.
• The best pan to use is a wok, which allows for even frying.
• Wait to move the Thai omelette until it starts to solidify in the middle, or it will break in the middle when you try to flip it over.
• If flipping is hard, slide the omelette onto a plate, then invert it back into the pan.
• If you don’t want to use so much oil, you can just put a few tablespoons to cover the bottom of the pan. It won’t be as fluffy, but will still taste yummy!

• Prep Time: 5
• Cook Time: 5 minutes
• Category: Breakfast
• Method: Stir-Fry
• Cuisine: Thai

Nutrition

• Serving Size: 2-3

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