Thai Omelette | Kai Jeow | ไข่เจียว

The Thai Omelette known as Kai Jeow is one of the easiest Thai dishes to make. It's also one of Thailand's most loved dishes.

As a foreigner, when I was introduced to Kai Jeow, it was hard for me to understand its immense appeal. On paper, it's a simple omelette - literally just eggs and fish sauce whisked together and pan fried. But to someone who grew up within the Thai culture, Kai Jeow holds a special place. It is supremely comforting, and has the power to make you feel at home, regardless of where you are.

What is Kai Jeow?

Kai Jeow is a simple, yet satisfying Thai omelette. It is made by beating eggs with fish sauce and then pan frying them over high heat. In Thai, kai means eggs and jeow translates to fry (see How to Interpret a Thai Menu). You can make fried eggs in two ways: kai dao where the yolk is kept intact, and this dish, kai jeow, where you break the yolk by beating them into an omelette.

Unlike western omelettes, Kai Jeow is not a breakfast food in Thailand. Instead, this Thai omelette can be eaten at any time of the day. It can be enjoyed with jasmine rice and Thai sriracha for a quick, simple meal on its own, or it may be served as part of a larger meal to complement a variety of other dishes.

Kai Jeow should be light and fluffy on the inside with nice, crispy edges. The best way to achieve this is to beat the eggs and fish sauce until they are frothy, then fry in a very generous amount of oil over super high heat.

Ingredients:

• Eggs: Chicken eggs are the standard choice for Kai Jeow.
• Fish sauce: A good quality fish sauce is imperative, as this is the only seasoning in this dish. I tend to use Tiparos or Squid brands, but there are many good brands out there.
• Oil: You want to use a mild-flavored oil so that it does not detract from the taste of the eggs and fish sauce. I use canola oil.

Instructions:

Kai Jeow should be light and fluffy with crispy, golden brown edges. Follow these simple steps to make a perfect kai jeow.

Crack the eggs and add the fish sauce to a bowl, then beat together until they are frothy.

Add oil to a pan or wok and heat until the oil is very hot (almost smoking). Pour in the egg mixture.

Cook until the outside is golden brown, then flip and do the same for the other side.

Serve with jasmine rice and a side of sriracha, or as part of a complete meal.

Tips for Making Kai Jeow:

1. High Heat: Kai Jeow must be fried over super high heat in order to achieve the correct taste and appearance. After heating the oil on high, you can test if it's ready by dropping a small amount of the egg mixture from a fork into the pan. If it immediately sizzles and pops, it's ready. If not, take that trial drop out and give the oil another minute or two to heat up.
2. Lots of Oil: Kai Jeow requires a large amount of oil to be made the way it normally is made in Thailand. The type of oil doesn't matter as long as it has a mild flavor and high smoke point so it can withstand being heated without burning. I normally use canola oil, on the order of ¼ cup.
3. Beat Excessively: Lots of bubbles and froth in the eggs helps them to be light and airy. Don't be afraid to beat for a minute or more to attain maximum egg-aeration.

Variations of Kai Jeow:

The traditional version of Kai Jeow is simply eggs and fish sauce. However, adding either chopped green onions or sliced shallots are common variations. Another common variation on this dish is Kai Jeow Moo Sap or Thai Omelette with Minced Pork, which contains minced pork and white pepper powder. And like western omelettes, you can make up your own variations based on personal preference as well.