Maybe you love omelettes, but have you ever tried a Thai-Style omelette? Now you can finally eat and create the best omelette in the world.
- 3 eggs
- 1 tsp of fish sauce, to taste
- 1/4 tsp dark soy sauce (optional)
- 1/4 tsp of white pepper powder, to taste
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
- handful of cilantro
- Put the cooking oil of your choice into your wok or pan. Get the pan hot and steaming.
- Crack the eggs into a medium-sized bowl. Add fish sauce, dark soy sauce, and pepper to your liking*.
- Wisk, wisk, wisk until you see bubbles start to form in the egg mixture.
- Add the rest of your ingredients of choice, and wisk again until combined.
- If you want a fluffy, lightly-browned omelette, make sure your pan is smoking hot before you put in the egg mixture. You can test it by dropping a tiny bit of the egg mixture in the pan and see if it sizzles.
- Pour the mixture in the pan.
- Move the pan around some to evenly distribute the mixture so the middle gets cooked.
- If you lift up the omelette and notice it’s browning too fast, turn down the heat some to make sure the omelette doesn’t burn before the middle cooks.
- Once it starts to solidify, get two spatulas. Put one on each side of the omelette, and try to flip at the same time.
- *If your omelette just broke apart during the flipping, don’t worry. It takes some practice. Happens to me all the time, and they still taste delicious. The key to keeping the eggs together is making sure the center is almost cooked before flipping.
- Cook the other side for a few minutes. Peek under and once it’s browned, slide off the pan onto a plate.
- Sprinkle with cilantro and serve with your favorite chili sauce or Thai chili sauce and rice. Enjoy!
Feel free to use more eggs, just adjust the fish sauce, dark soy sauce and white pepper accordingly. If you like more of a savory taste, use more fish sauce. If you don’t, use less.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Serving Size: 2-3