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Thai Omelet

The Thai omelet is a fluffy, savory egg dish characterized by tender, slightly chewy texture with crispy edges. Made with beaten eggs, fish sauce or soy sauce, and optional herbs or meats, it is cooked quickly in a hot skillet to produce a golden, slightly puffed appearance with aromatic notes. The final result is a vibrant, airy omelet with a savory, flavorful profile.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Breakfast
Cuisine: Thai
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • Eggs 3 large: The base of the omelet, creating a soft and fluffy texture.
  • Fish sauce or soy sauce 2-3 tablespoon: Adds a savory, umami-rich flavor.
  • Water 1 tablespoon: Helps create a lighter, fluffier texture when whisked with eggs.
  • Oil 3–4 tablespoons, or enough for shallow frying: Helps create crispy, golden edges.
  • Sugar pinch, optional: Balances the salty and savory flavors.
  • Green onions 2 tablespoons, chopped: Adds freshness and mild flavor.
  • Black pepper to taste: Enhances the overall taste.

Equipment

  • Mixing bowl
  • Non-stick Skillet
  • Whisk or Fork
  • Spatula

Method
 

  1. Crack the eggs into a bowl.
  2. Add fish sauce or soy sauce and water.
  3. Whisk the mixture until slightly frothy.
  4. Stir in chopped green onions and black pepper.
  5. Heat oil in a frying pan over high heat until very hot (the oil should shimmer).
  6. The oil is ready when a drop of egg mixture sizzles immediately.
  7. Once hot, pour the egg mixture into the pan.
  8. Pour the egg mixture from a slight height into the hot oil to create a light, airy texture.
  9. Let it puff up without stirring, then gently shape or fold if needed.
  10. Gently tilt the pan to spread the eggs evenly.
  11. Cook until the edges turn golden and crispy.
  12. Flip or fold gently once the bottom is set and golden.
  13. Remove from the pan once fully cooked.
  14. Serve immediately while hot and crispy.