Thai Omelette (Kai Jeow)

• 3 large eggs
• 2 tablespoons water
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• 2 green onions, finely chopped
• 1/4 cup bean sprouts

Steps

1. 1 Whisk eggs in a bowl with water, fish sauce, sugar, and white pepper until well combined.
2. 2 Stir in the green onions.
3. 3 Heat a non-stick skillet over medium heat and lightly grease with oil.
4. 4 Pour the egg mixture into the skillet, tilting to spread evenly.
5. 5 Scatter bean sprouts over one half of the omelette.
6. 6 Cook undisturbed until the edges start to set, about 2 minutes.
7. 7 Fold the plain side over the bean sprouts.
8. 8 Cook for another minute until the eggs are just set.
9. 9 Slide onto a plate and serve immediately.

Nutrition

Tips

• Use a well-seasoned non-stick skillet for the best results.
• For extra flavor, add a dash of sesame oil to the egg mixture.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat.

Serving Suggestions

• Serve with steamed jasmine rice and a side of chili sauce.
• Pair with a fresh cucumber salad for a complete meal.

FAQ