Thai Crab Omelette

Make the crispy, fluffy Thai Crab Omelette you’d find from a Thai street vendor at home with this easy recipe!

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!
• MAKE ICONIC STREET FOOD AT HOME: If you’ve ever heard of Jay Fai, the Michelin-star street food chef in Bangkok, you know how famous her Thai Crab Omelette is! Even though this version can’t compare to hers, it’s fun to get to make your own version at home and honor her legacy! 

What is Thai Crab Omelette?

Thai Crab Omelette, aka Kai Jeow Poo is a simple yet luxurious dish made with eggs, fish sauce, dark soy sauce, white pepper powder and lump crab meat, fried in hot oil to create a crispy, puffy, heart-warming omelette. It’s served with jasmine rice and Thai Sriracha if you want some heat.

Unlike Western omelettes, which are soft and folded, Thai-style omelettes are not folded in half, and are deep-fried until golden and crisp on the edges, making the Thai Omelette most Thai people’s favorite comfort foods!

Jay Fai, the legendary Thai Crab Omelette cook in Bangkok actually rolls her Thai Crab Omelette up burrito style in the hot oil, which is also an option!

Sherri’s Story

Anytime people mention Thai Crab Omelette, Jay Fai’s name usually immediately follows! 

Jay Fai is the legendary street food chef in Bangkok seen on the Netflix show Street Food. She’s the only Thai street food vendor to earn a Michelin star for the past 7 years, and most well known for her insanely fluffy, golden, Thai Crab Omelette that has become world-famous!

She has a fourth grade education, and helped her mother at their chicken noodle soup shop growing up. She started her now Michelin star restaurant after her home burned down and she needed a way to make money.

Even though she is 81 years old, she is still going strong, still cooking 15 hours a day!!! and denies reports of retirement. 

Can I please still be cooking Thai food like that when I’m 81???

I’ve never eaten at Raan Jay Fai, but it’s definitely on my list of things to do this summer while in Bangkok. She says when she does retire one day she will close down her restaurant and focus on teaching others.

So even more than eating at her place, I’d love to go learn from her and then teach you all what she shows me!

As I eat my Thai Crab Omelette I like to think of Jay Fai and how through her dedication to her craft she elevated Thai street food giving it the honor well-crafted Thai street food deserves!

Thai Crab Omelette Ingredient Notes

• 3 eggs: The base of the omelette. Whisk well to create a fluffy texture.
• 1–2 tsp of fish sauce, to taste: Adds classic Thai umami and saltiness.
• 1/4 tsp dark soy sauce (optional): Gives the omelette a slight depth of flavor.
• 1/4 tsp of white pepper powder, to taste: Adds a subtle spice.
• 1/2 cup cooked lump crab meat: The star ingredient! Use the best-quality lump crab meat you can find.
• 2 tbsp. green onions, thinly sliced (optional): to add some color and a subtle oniony bite.
• 1/2 cup cooking oil of choice: Peanut oil or vegetable oil works best for high-heat frying.
• Thai Sriracha (optional): Thai Hubby and I always drizzle it on ours to give it a little heat. If you like spicy, go for it!
  

Additions and Substitutions

• Fish sauce substitution: Light soy sauce or coconut aminos.
• White pepper substitution: Black pepper.
• Crab meat substitution: minced shrimp, or make a regular Thai Omelette.
• Want more flavor? Add minced garlic, shallots, spinach, or anything you have in the fridge you want to us up.
• Love spice? Drizzle on Thai Sriracha like Thai Hubby and I do.

How to Make Thai Crab 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.

Gently fold in the 1/2 cup cooked lump crab meat, being careful not to break it apart too much.

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

You now have two options for frying it up:

• If you want it Jay Fai’s restaurant style, you can lift one side of the omelette and roll it gently like you are making a burrito and fry until golden, but it can be tricky.

• Or keep the omelette flat, and 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.

Either option, 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.

Recipe Tips & Tricks

• For extra fluffiness, add a squeeze of lime juice to the egg mixture.
• Don’t be afraid to use high heat to get that signature crispy texture.
• 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!

Storage & Reheating

Fridge: According to the USDA, leftovers are still good after 3-4 days of being in the fridge.

Freezer: Not recommended, since the texture may change, but if you don’t mind that once it is completely cooled, transfer it to freezer safe containers. According to the USDA, leftovers are still good after 3-4 months of being frozen. 

Reheat: In a pan or air fryer for best crispiness.

Your Questions Answered

What makes Thai Crab Omelette different from regular omelettes?

Thai Crab Omelette is deep-fried, making it crispy and fluffy, and open-faced, unlike Western omelettes, which are pan-fried and folded. You can also roll up a Thai Crab Omelette in the hot oil like Jay Fai does, which is also different from Western Omelettes.

Can I make this without crab?

Yes! You can make a regular Thai Omelette with no extra protein or substitute with shrimp, ground pork, ground chicken, or tofu.

Is Thai Crab Omelette expensive in Thailand?

Yes, at famous spots like Jay Fai’s restaurant, it’s around $30 due to the high-quality crab and sauces used, but you can make an amazing version at home for much less if, like us, your budget can’t handle that on the daily!

Other Thai Egg Recipes You’ll Love

• Thai Fried Eggs
• How to Make a Thai-Style Omelette
• Mama Noodles Thai-Style Omelette with Cheese
• Kid-Friendly Thai Fried Rice Omelette Recipe

If you make it, I want to see! Take a pic and tag us on Instagram @thaifoodie!

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