Serves 1 | 5 mins cooking | 5 mins preparation
There are several different styles of Thai omelette you can try, this one is probably the simplest and has lovely soft inner layers with crispy edges. Anyone Thai reading this is probably wondering why this needs to be posted as it is such a standard staple that everyone cooks from birth, but this is different to the western and French style omelette so is here for the rest of us.
- 3 eggs – room temperature
- 1tsp fish sauce
- 1 Thai chilli – finely chopped
- 1 spring onion – finely chopped
- 1 piece of ham – finely chopped
- In a wok heat 4″ of oil over a high heat, this will take several minutes. If you don’t have a wok then this can be done carefully in a sauté pan or saucepan
- Beat the eggs together with a fork, lifting the fork 20 cm above the egg to incorporate some air. You need the eggs to be fully combined and should have some foam on top.
- Add the fish sauce and any optional ingredients you may want to use
- Test the oil by dropping a drop of egg into the oil it should fizz up on top of the oil straight away
- From a height of 20cm slowly pour in the egg mixture into the oil. Move your pour around the oil as you are pouring in
- The mixture will float and puff up on top of the oil. When it is crispy on the bottom carefully flip it over and cook for another minute
- Remove the omelette and drain on kitchen roll
Serve this over Jasmin rice and drizzled with siracha sauce.
Unfortunately until I upgrade my hosting I can’t post the video of the egg pour, I will add the video later when I can, until then you can view on the Instagram (@harlensdinner)