• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Rachel Cooks Thai
  • Home
  • Recipes
  • Resources
  • Pantry
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • Resources
  • Pantry
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Resources
  • Pantry
  • About
×
Home » Pork

Thai Omelette with Minced Pork | Kai Jeow Moo Sap | ไข่เจียว

Written by: Rachel. Published: Feb 15, 2012 · Modified: Jan 15, 2025· This post may contain affiliate links · 12 Comments

Thai-Style Fried Eggs | Kai Jeow | ไข่เจียว

One of the nice things about knowing the boyfriend for so long is that I generally have a good idea of what makes him happy.  And fortunately for me, one of these things is a simple Thai-style fried egg.

I learned to make eggs the Thai way years ago, at a time when I couldn't stand the taste or smell of eggs.  Back then, I thought the only way eggs should ever be eaten was in a cake or some other sugary confection that could effectively mask their taste.  But, because I knew the boyfriend liked them so much, I put my distaste aside and willingly learned from him how to make Thai-style fried eggs.

From what I can gather (because I haven't really cooked eggs any other way) the main differences between Thai-style fried eggs and classic American eggs are the amount of time you spend whipping them, the heat of the pan you cook them in, and the amount of oil you use to fry them.

Thai-Style Fried Eggs | Kai Jeow | ไข่เจียว

You start by beating the eggs with a little fish sauce until they are super frothy.  Then you heat an ungodly amount of oil (on the order of a ¼ cup or more) in a wok until it's so hot it's smoking.  You test to see if it's hot enough by dropping a little egg in and watching it sizzle and splatter all over, then throw the rest of the eggs in and cook them until they're just golden brown on the outside, but still nice and fluffy inside.  I also generally cook some shallots, peppers, and pork beforehand and throw these in as the egg is cooking.

Thai-Style Fried Eggs | Kai Jeow | ไข่เจียว

The goal is to produce eggs that are incredibly fluffy and light on the inside and nice and crispy around the edges.  I guess if compared to American eggs, these Thai-style eggs would embody the fluffiness of scrambled eggs and the crispiness of fried eggs.

I've made eggs like this for years without ever knowing what they actually tasted like, just going off the boyfriend's comments about how they turned out.  But I have to tell you that recently my egg aversion has started to fade.  I'm not sure what exactly changed.  I think it's a combination of the wonderful texture of these eggs, the fact that they've got other things in them, and that you get to eat them with a big spoonful of jasmine rice.

In any case, I'm happy to report that I've worked my way up from tasting tiny bites off the boyfriend's plate to actually enjoying my very own plate.  And I have to say, it's nice to finally be able to appreciate one of the foods that makes the boyfriend so happy.

Thai-Style Fried Eggs | Kai Jeow | ไข่เจียว

More Thai Pork Recipes

  • A bowl of Thai rice soup, Khao Tom, topped with ground pork, fried garlic, and fresh herbs.
    Thai Rice Soup (Khao Tom)
  • A bowl of Thai broth surrounded by cilantro roots, garlic, and white pepper.
    Thai Broth (Nam Stock)
  • Two bowls of Jok, Thai congee, topped with pork meatballs and soft boiled egg.
    Jok (Thai Rice Porridge)
  • Yum Woonsen
    Yum Woonsen (Glass Noodle Salad)

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Invisible Gary

    April 06, 2022 at 4:07 pm

    5 stars
    Loved this didn’t have shallots used red onions reminded me of Asia my girlfriend gagged and didn’t eat it must be the fish sauce and it’s pungent flavor. I’m Asian tho and used to it

    Reply
  2. jim

    April 16, 2016 at 9:37 am

    sorry to say but this was honestly the most disgusting thing I have ever cooked 🙁

    Reply
  3. Johnny

    March 01, 2015 at 12:22 pm

    Great I just tried and it is very good. Remembering my trip to Thailand. I add some paprika and little bit of mushrooms to the recipe. Thank you and good luck for the rest

    Reply
  4. Carla

    November 24, 2013 at 8:50 pm

    another way to make them fluffier is to make a slurry with a teaspoon (or less, depending on the number of eggs used) of cornstarch and the fish sauce and at it to the egg while frothing it up. its nice. i like your website! 🙂

    Reply
    • Rachel

      November 24, 2013 at 10:59 pm

      Thanks, Carla! I'll have to try that soon!

      Reply
  5. nelc_ruiz@yahoo.com

    April 02, 2012 at 9:21 am

    Thank you for all the recipes..I will be waiting for more.

    Reply
  6. Tracy @ Daily Deal Blog

    March 17, 2012 at 1:37 am

    Quick and delicious recipe! It was my husband favorite breakfast and it's perfect with toast.

    Reply
  7. Rachel

    February 26, 2012 at 9:48 am

    Thanks all for the sweet comments!

    Reply
  8. CJ

    February 25, 2012 at 2:08 pm

    I LOVE LOVE LOVE your blog. Still gotta try the coconut squash recipe, gotta get my Kabocha squash before I can't find it anymore! if not, I guess I'll have to settle for acorn squash :(....

    Reply
  9. May

    February 19, 2012 at 10:23 pm

    Hi Rachel, I LOVE your blog! It's so amazing to see a foriegner who really love Thai food and actualy cook them! 🙂
    Reading your pages make me miss home so much. I am a Thai lady who live far away from home with my little family. My husband also loves Thai food too and he can eat very spicy. I will show him your page tonight when he gets home he will love it I'm sure.

    Reply
  10. Viet

    February 17, 2012 at 12:42 am

    thanks for your post Rachel! It should go with plain fish sauce with sliced chillies as I remembered.

    Reply
  11. Sarah

    February 16, 2012 at 10:35 am

    sooo good, one of my fave Thai meals - especially on top of grapow. I also love this with sirachi sauce.

    Reply

Primary Sidebar

Rachel Cooks Thai profile
Sawadee Ka and Welcome

I'm Rachel. After falling in love with a Thai guy, I was immersed in the world of Thai food. Join me as I cook food from my husband's homeland, one delicious dish at a time!

More about me →

Follow me

  • facebook
  • instagram
  • pinterest
  • YouTube

Seasonal Recipes

  • Garlic chives stir fried with white pepper and soy sauce.
    Garlic Chives Recipe with Tofu
  • Black Sticky Rice with Mango
    Black Sticky Rice with Mango
  • Pla Goong
    Thai Shrimp Salad | Pla Goong | พล่ากุ้ง
  • Miang Pla Tod
    Miang Pla Tod

Popular Recipes

  • A plate of Pad Kee Mao / Drunken Noodles with rice noodles, chicken, peppers, baby corn, carrots, long beans, young green peppercorns, and holy basil from the top down view
    Thai Drunken Noodles Recipe (Pad Kee Mao)
  • Pad Kra Pao
    Holy Basil Stir Fry with Chicken | Pad Kra Pao Gai | ผัดกระเพรา
  • Som Tam
    Green Papaya Salad | Som Tum Thai | ส้มตำไทย
  • Thai Fried Tofu
    Thai Fried Tofu | Tau Hu Tod | เต้าหู้ทอด

Footer

↑ back to top

INFO

  • About
  • Privacy Policy
  • Terms & Conditions

BROWSE

  • Recipes
  • Guides
  • Pantry

CONNECT

  • Facebook
  • Instagram
  • Pinterest

As an Amazon Associate I earn from qualifying purchases.

Copyright © Rachel Cooks Thai 2024