Thai Omelette Recipe
This Thai Omelette is incredibly fluffy, seasoned with fish sauce and soy sauce, and fried until puffy on the outside and soft on the inside.
Ingredients
- 3 large eggs
- 1 teaspoon fish sauce
- 2 teaspoons soy sauce
- ¼ to 1/3 cup cooking oil
- sliced green onions for garnish
Instructions
- In a medium-sized bowl, add the eggs, fish sauce, and soy, and whisk until combined. Set to the side.
- In an 8” non-stick or carbon steel pan, add the oil and heat until just barely smoking.
- Pour in the egg batter and fry for 60 to 90 seconds. It will puff up a lot and start to harden.
- Flip the omelette over using a rubber spatula and cook for an additional 30 to 60 seconds.
- Remove from the heat and serve in the pan or plated, garnished with sliced green onions.
Notes
I’m essentially deep frying the eggs when I’m making Thai omelettes, which means the oil needs to be hot hot hot. I know the oil is ready for frying when it’s very lightly smoking and a small amount of egg sizzles as soon as I drop it into the skillet. This high heat is what creates crispy, lacy puffed eggs while keeping the inside soft and fluffy.
Whisk it well: Thai omelette recipes always start by whisking the eggs and fish sauce together until the mixture is very smooth and frothy. There shouldn’t be any gloopy egg whites in the batch!
Cook one omelette at a time: I never overcrowd my pan because that lowers the oil temperature. I like to use an 8-inch nonstick or carbon steel pan, which is small enough for control but big enough to let the omelette puff up.
Don’t poke or prod: Resist the urge to mess with the omelette while it’s frying. Just leave it alone, and you’ll get the crispy edges and fluffy inside.
Too oily? If your deep-fried omelette feels greasy after frying, just drain it briefly on a paper towel-lined plate. Easy fix.
Filling ideas: In Thailand, eggs are often combined with diced meat and veggies before being fried into an omelette. Sound good to you? Then go ahead and combine the egg mixture with shredded chicken, pork, shrimp, tuna, chopped bell peppers, sliced onions, or anything else you like. Just don’t overload it, or else it won’t puff or crisp.
Make-Ahead: The omelette should be eaten as soon as it’s done frying. If you’re cooking more than one, you can keep the cooked omelettes warm on a baking sheet in a low oven while you finish the rest.
How to Store: Store the leftovers in an airtight container in the fridge for 2 to 3 days.
How to Reheat: I like to gently warm up the omelette in a skillet over medium heat for a few minutes to restore its crunchy texture.
Nutrition
Calories: 1089kcalCarbohydrates: 1gProtein: 9gFat: 118gSaturated Fat: 10gPolyunsaturated Fat: 33gMonounsaturated Fat: 73gTrans Fat: 0.5gCholesterol: 246mgSodium: 664mgPotassium: 112mgFiber: 0.1gSugar: 0.5gVitamin A: 357IUVitamin C: 0.01mgCalcium: 39mgIron: 1mg