Thai Omelette (mini) kai jiew
- 2 eggs
- 1 tsp fish sauce or soy sauce
Beat eggs and fish sauce or soy sauce well with a fork.
Method 1: Heat half an inch of oil in a round-bottomed wok, a small pot or sauté pan. When oil is very hot, pour the beaten eggs in all at once. Let cook until the underside of the egg is browned; flip the egg and let the other side cook for a few more seconds just to set.
Method 2: In a wok or a small sauté pan, add enough oil to coat the bottom and heat over medium high heat until hot. Pour in the eggs, and keep pushing the edges of the egg inward to allow the raw egg to come into contact with the pan. When the egg is set enough to flip, flip the omelette and cook the other side for a few more seconds just to set.
Serve with jasmine rice and Thai Sriracha hot sauce.
Thai Omelette ไข่เจียว (kai jiew) (mini)