Easy Thai-Style Omelet | Kai Jeow

This post was last updated on September 23, 2019

Been checking out Thai recipes but aren’t quite confident to try any? Read on, my friends. I’m about to introduce you to (or remind you of, for some of you) one of the easiest and most satisfying Thai dishes you could EVER make at home!

Indeed, I’m talking about the simple Thai-style omelet or kai jeow (ไข่เจียว) you often see on the streets of Bangkok. Because it’s filling and usually pretty cheap, it’s a popular street food here and definitely something to look out for when you’re visiting Thailand.

Along with Thai pork toast (which I also have a recipe for here) and instant noodles, Thai-style omelet is one of the first things young Thais learn to cook. It’s so darn easy and requires just a few basic ingredients most of us normally already have in our kitchen: egg(s) and fish sauce.

Actually, there are a few variations of kai jeow out there. You could add green onions, onions, tomatoes, ground pork or shrimp to it. I personally like to use green onions in mine if I have some in the fridge, but I can assure you that the basic two-ingredient Thai omelet is just as amazing.

Man, would you look at those BEAUTIFUL air pockets and the golden crisp crust?

Those are the things you want to see in your kai jeow. I know I’ve said it’s like the easiest Thai dish to cook, but still there are certain things you need to know about making this guilty little pleasure.

TIPS FOR MAKING THAI-STYLE OMELET OR KAI JEOW

1. Use enough oil. This will depend on how many eggs you’re frying and the size of your pan or pot, but generally you want to have a little more than just enough oil to coat the pan. Yes, it’s going to be quite a bit, but DO NOT be scared! This is going to help you achieve that perfect kai jeow texture. Of course, using less oil will cook the eggs too, but I promise you any Thai person who isn’t on a diet will call a Thai omelet fried in too little oil a disgrace!

2. Fry the egg mixture when the oil is lightly smoking hot. This is going to make the eggs puff, giving you a nice, airy texture on the inside and a crispy outside. Pouring the eggs in early will result in a really dull kai jeow texture – if you do end up with that, don’t say I haven’t warned you!

Here’s the part everyone is waiting for. The eating! We like to serve our Thai omelet on rice with a small dish of Sriracha sauce on the side. They go SO WELL you can’t stop eating after the first bite! Some of us enjoy the omelet with ketchup, but when you’re well past the age of five, you can’t really flex if you’re still eating your kai jeow with ketchup. You’re better off enjoying it on its own with rice.

(If it wasn’t obvious that that was a joke, I’d like to clarify that here) 😁😛

Now, EVERYONE. You can ignore everything I said about this Thai-style omelet or you can stare at the image above for 20 seconds, let it sink in, dream about kai jeow tonight and make it for your breakfast or lunch or dinner tomorrow. The choice is YOURS!

OTHER RECIPES YOU MIGHT ENJOY KAI JEOW WITH:

Thai Green Papaya Sour Curry with Shrimp | Kaeng Som

Tom Yum Goong (Thai Hot & Sour Soup)

Eggplant Stir-Fried with Thai Basil Leaves & Salted Soy Beans

Thai Stir Fried Stink Beans with Pork and Shrimp

SHOP THAI-STYLE OMELET | KAI JEOW

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