Imported from Instagram
Fluffy Creamy Thai Omelet
A light, deeply fluffy Thai-style omelet made especially tender and rich with evaporated milk. The eggs are beaten until foamy, then fried in hot oil until pale golden and soft inside.
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Ingredients
- 5 large eggs (Crack into a bowl)
- 0.25 cup evaporated milk (Carnation or another unsweetened evaporated milk)
- seasoning (Season to taste; the source does not specify the type or amount. Thai fish sauce or salt may be used.)
- neutral frying oil (Use enough to coat the pan generously and fry the omelet; the source does not specify an amount.)
Steps
- 1
Crack the five eggs into a mixing bowl. Add the evaporated milk and your chosen seasoning.
- 2
Beat the egg mixture thoroughly with a fork or whisk until it is well combined and visibly foamy. The foam helps give the omelet its characteristic fluffy texture.
- 3
Place a frying pan or wok over medium-high heat and add enough neutral oil to coat the cooking surface generously. Heat until the oil is hot and shimmering.
- 4
Pour the beaten egg mixture into the hot oil. It should begin puffing and sizzling immediately around the edges.
- 5
Fry until the underside is pale golden and the edges are set while the center remains soft and inflated, about 2–3 minutes. Avoid pressing down on the omelet so it stays fluffy.
- 6
Carefully flip the omelet with a spatula, or fold it over if flipping the whole omelet is difficult. Cook the second side for another 1–2 minutes, until lightly golden and cooked through but still tender.
- 7
Transfer the fluffy omelet to a serving plate and serve immediately while hot and soft.
Notes
The video does not provide precise quantities for the evaporated milk, seasoning, or frying oil. Add the milk gradually if you prefer a firmer omelet, and serve immediately for the best texture.
Nutrition per serving
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