Thai-Style Omelet
A quick Thai-style omelet where fish sauce and a little acid season eggs that puff dramatically in hot oil.
Prep 5 min · Cook 5 min · Total 10 min · Makes 1 omelet (1 serving)
Ingredients
- 2 large eggs
- 1/2 teaspoon of lime juice or plain vinegar
- 1 teaspoon of Thai fish sauce
- 1 tablespoon of water
- 1 tablespoon rice flour or cornstarch
- 3/4-1 cup of plain vegetable oil
Directions
- Crack the eggs into a medium bowl. Add lime juice or vinegar, fish sauce, and water, followed by rice flour or cornstarch. Beat everything with a fork until the mixture is foamy. If any flour clumps remain, pinch apart as many as you can with your fingers.
- Warm the vegetable oil in a small pot or round-bottom wok over medium-high heat until you see a faint wisp of smoke. Lift the bowl so it is about 1 foot over the pan, then pour all of the egg mixture into the oil at once.
- The eggs will puff up right away, so leave them be. After 20 seconds, turn the omelet over. Do not fuss about making it tidy or circular; those uneven edges are part of the charm. Cook the second side for another 20 seconds, then lift the omelet from the pan and serve immediately.