Thai Omelette Kai Jeow

Crack two room temperature eggs into a bowl. Room temperature eggs work best for this recipe.

Add 1 teaspoon of fish sauce to the eggs.

Whisk the eggs and fish sauce vigorously until well combined and slightly frothy. The mixture should be smooth and evenly colored, with no streaks of white or yolk.

Heat about 1/4 cup of vegetable oil in a round-bottomed wok or a small sauté pan over high heat until very hot. You can test the oil by dropping a tiny bit of egg mixture in; it should sizzle immediately.

Carefully pour the egg mixture into the hot oil. It should bubble and puff up immediately.

Using a fork or spatula, gently push the cooked edges towards the center, allowing the uncooked egg to flow underneath. Continue cooking until the bottom is golden brown and crispy, about 1-2 minutes. Flip the omelette carefully to cook the other side for about 30 seconds, or until golden brown.

Remove the omelette from the wok using a slotted spoon or spider strainer and place it on a plate lined with paper towels to drain excess oil.

Heat a small amount of oil (about 1-2 tablespoons) in a non-stick sauté pan over medium-high heat until hot.

Pour the egg mixture into the hot pan. The egg will spread out.

As the edges begin to set, use a spatula to gently lift the edges and tilt the pan, allowing uncooked egg to run underneath. Continue this process until the omelette is mostly set but still slightly moist on top. Fold the omelette in half or into thirds.

Cook for another 30 seconds to a minute, until lightly golden brown on the outside. This method results in a more tender omelette.

Serve the Thai omelette immediately over a bed of steamed jasmine rice.

Drizzle with Sriracha sauce or original Thai chili sauce (like Sriracha brand) if desired.