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