Crispy Fluffy Thai Omelette (Kai Jeow)

Ingredients

• 2 eggs (large)
• 10 ml water
• 10 g cornstarch
• 5 ml fish sauce
• 6 ml lime juice
• vegetable oil (for deep frying)

Steps

1. 1

   In a bowl, combine the 2 large eggs, 10ml water, 10g cornstarch, 5ml fish sauce, and 6ml lime juice.

2. 2

   Whip the mixture vigorously for 1 to 2 minutes until it is very light, airy, and bubbly.

3. 3

   Heat a generous amount of oil in a wok or deep skillet over high heat until very hot.

4. 4

   Test the oil temperature by dropping a small amount of the egg mixture into the pan; it should sizzle and puff up immediately.

5. 5

   Pour the egg mixture into the hot oil from a height of about 12 inches to help create the signature jagged, crispy edges.

6. 6

   Deep fry until the omelette is puffed up and has reached a beautiful golden brown color on both sides.

7. 7

   Remove from the oil and drain on a wire rack or paper towels before serving.

Notes

The addition of lime juice (acid) and cornstarch helps create the structural integrity needed for the extreme crispiness. Whipping for a full 2 minutes is essential for the airy texture.

Nutrition per serving

• main
• breakfast
• thai
• omelette
• eggs
• crispy
• gluten-free
• easy