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Basic Thai Omelette

A comforting and quick dish, the Basic Thai Omelette combines crispy and fluffy textures enhanced by fish sauce for a delightful umami kick.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast, Dinner, Lunch
Cuisine: Thai
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Omelette
  • 2 large large eggs Use fresh eggs at room temperature for better mixing.
  • 1 teaspoon fish sauce (or soy sauce for vegetarian) Adds umami flavor; consider double fermentation soy sauce for a deeper flavor.
  • to taste Neutral oil (high-quality vegetable, canola, or coconut oil) Choose oil with a high smoking point for best results.

Method
 

Method 1: Prettier, Crispier, but More Oil
  1. Beat the two large eggs with 1 teaspoon of fish (or soy) sauce in a bowl until frothy, about 30 seconds.
  2. In a wok or an 8-inch skillet, heat half an inch of oil over medium-high heat until it shimmers.
  3. Pour the beaten eggs into the hot oil and cook until browned on the underside, about 1-2 minutes.
  4. Gently flip the omelette and cook for another 30 seconds.
  5. Remove the omelette from the oil and let it drain on a plate lined with paper towels.
  6. Serve hot with jasmine rice and a drizzle of sriracha for extra kick.
Method 2: Not as Pretty, But Quicker and Less Oil
  1. Beat the eggs as before.
  2. Heat just enough oil to coat the bottom of a wok or sauté pan over medium heat.
  3. Pour in the eggs and use a spatula to push the edges inward, allowing the raw egg to flow to the edges.
  4. When the omelette is set, carefully flip it, and cook for a few seconds.
  5. Remove and serve with rice and sriracha.

Notes

Avoid overcrowding the pan; cook one omelette at a time for best texture. Ensure oil is hot to prevent a soggy omelette. Store leftovers in an airtight container in the fridge for up to 3 days.