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Basic Thai Omelette

A simple yet savory dish that captures the essence of Thai cooking with fluffy eggs and a hint of umami flavor.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Dinner, Lunch
Cuisine: Thai
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large eggs Fresh and organic eggs yield the best flavor and texture.
  • 1 teaspoon fish sauce This ingredient adds that essential umami flavor. Substitute with soy sauce for vegetarian option.
  • as needed tablespoon neutral oil Canola, sunflower, or grapeseed oil work great.
  • for serving cup jasmine rice Use freshly cooked rice for the best experience.
  • as desired tablespoon Sriracha hot sauce Enhance the flavor with a drizzle.

Method
 

Method 1: Prettier, Crispier but More Oil
  1. In a bowl, beat the eggs and fish sauce together with a fork until well combined.
  2. In a round-bottomed wok or skillet, heat about half an inch of oil over medium-high heat until shimmering but not smoking.
  3. Once the oil is hot, pour the beaten eggs in all at once and let it cook undisturbed for about 1-2 minutes until browned on the underside.
  4. Carefully flip the omelette and cook for an additional 30 seconds on the other side.
  5. Remove from the oil and drain on paper towels. Serve hot with jasmine rice and Sriracha.
Method 2: Not as Pretty, but Quicker and Less Oil
  1. Add just enough oil to coat the bottom of the wok or small sauté pan and heat over medium-high.
  2. Pour in the beaten eggs, using a spatula to push the edges inward, allowing the raw egg to flow toward the edges.
  3. Cook until set enough to flip, about 2-3 minutes, then carefully flip and cook briefly on the other side.
  4. Serve with jasmine rice and a drizzle of Sriracha.

Notes

For the best results, use free-range or organic eggs. If you have leftovers, store in an airtight container in the fridge for up to 3 days.