Khai Jiao
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
neutral oil, for frying
3
chicken eggs
1 tsp
fresh lime juice
1 tsp
fish sauce
pinch of sugar
1 tsp
chopped garlic chives
jasmine rice, for serving
Rachel Khong shares recipes, anecdotes and history of everyone’s favorite ingredient in All About Eggs.
My oldest, best friend, Jessica, whose family lived in Chiang Mai, Thailand for a few years in high school, makes a Thai omelet called khai jiao that I love. It’s simple but deceptively complex: Fish sauce caramelizes the omelet’s outsides. It’s sometimes filled with ground pork, sometimes served with ketchup, always served with jasmine rice, and “on every menu in Thailand,” Jess says. This recipe makes a funnel cake–esque khai jiao with crispy outsides and pillowy insides.
Directions
- Pour 1 inch of oil into a wok and heat to 350°F.
- While the oil is heating, beat the eggs with the lime juice, fish sauce, sugar, and chives, until smooth.
- Drizzle the eggs into the hot oil and leave to fry until the whole bottom of the now-omelet is set and crispy, about 3 minutes, then flip. Continue cooking until golden brown, another minute or two. Remove, let drain, and serve with jasmine rice.
