Thai omelette Khai Jiao is Thai style omelette recipe that is eaten as a snack or a quick meal. This popular street food is considered as Thai comfort food. This Thai-style omelet has multiple soft layers inside and has crispy edges.
Thai omelette is a golden and crisp omelet that is often served as a rice topper in Thailand. Unlike most varieties of omelette, this one is not a breakfast dish, it is served mostly with rice or any sour and spicy dish as a main meal.
Eggs are combined with lemon juice or vinegar, fish sauce and whisked to make an airy batter. This batter is cooked to make a Thai omelette.
If like me you do not eat fish or meat you can substitute fish sauce with soy sauce and still make Thai omelette or Khai Jiao.
For making a Thai omelette you need very few ingredients and it is very easy to make. This requires a special technique that is slightly different from the regular omelette of any kind.
Ingredients for Thai Omelette
Eggs: I like to use free-range organic eggs. These taste absolutely best. You can use regular eggs as well.
Corn Flour: This is optional but gives a very good texture and wispy crispy edges to the omelette.
Spices & Seasonings: Salt, Chilli sauce, soy sauce
Oil to deep fry: You can use any vegetable oil. I prefer to use Olive oil.
But as with other dishes, many variations can be added to this kai jiew as well. Usually, Thai omelette is served over jasmine rice and topped with hot sauce/sriracha sauce for the spicy kick.
If you like a higher spice level, you can add some chilli sauce or hot sauce to the batter as well. In my Spanish omelette video recipe, almost a thousand people asked to add some sort of heat so in this recipe I added some hot sauce while making the batter.
Tips for Making good Thai Omelette
- I add little corn flour while making the omelette to make it crispier.
- Main thing while making this deep-fried omelette is you need either a wok or kadhai. The reason being, we need lesser surface area for the batter to remain concentrated. Otherwise, it may fall flat while cooking and may not turn out crispy as it should be.
- While pouring batter into the wok, make sure to pour it from the height as it helps in forming crispy edges of the omelet.
- Oil should be smoking hot before you pour the omelet batter into the wok.
Watch How to Make Thai Omelet - Kai Jiew
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Thai Omelet Recipe - Kai Jiew or Khai Jiao Recipe
- 2 eggs Whole
- Salt to taste
- 1 tablespoon Chilli sauce
- 1 teaspoon lime juice
- 1 teaspoon soy sauce
- 1 tablespoon corn flour
- ½ cup oil (actually used is about 1tbsp because it is deep fried omelette rest is reused)
- Combine eggs,salt, soy sauce, corn starch, lime juice, a medium bowl. Wish till batter is frothy and there are no white streaks of egg whites.
- Heat the oil in a wok till it reaches smoking point.
- Hold the egg bowl over a good height of almost 10-12 inches over the wok and pour the egg mixture into the hot oil.
- Allow the egg mixture to cook/deep fry for 1 minutes or so till edges become crispy.
- Flip the omelette cook it till light golden brown.
- Serve hot omelette immediately over a steaming bowl of rice and hot sauce or Sriracha sauce.