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Thai Omelet

This Thai omelet is made by pouring beaten eggs into hot oil, allowing the eggs to crisp and puff slightly. Fish sauce and crispy shallots are added for flavor, resulting in a tender yet crispy exterior with a fluffy interior. The final dish has a golden-brown surface with crunchy bits and a moist, airy center.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Main Course
Cuisine: Thai
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pieces large eggs fresh
  • 1 teaspoon fish sauce adds umami flavor
  • 1 tablespoon vegetable oil for frying
  • 1 small shallot thinly sliced, crispy

Equipment

  • Non-stick frying pan
  • Spatula
  • Mixing bowl
  • Whisk or fork
  • Measuring spoons

Method
 

  1. Crack the eggs into a mixing bowl and whisk thoroughly until the yolks and whites are fully combined. Add the fish sauce and whisk to incorporate.
  2. Heat the vegetable oil in a non-stick frying pan over medium-high heat until shimmering and slightly smoky, about 1 minute.
  3. Pour the egg mixture into the hot pan, tilting to spread evenly. Cook without disturbing until the edges start to set and turn golden brown, approximately 1-2 minutes. You should hear a sizzle and see bubbles forming around the edges.
  4. Sprinkle the sliced shallots evenly over the surface of the eggs. Continue cooking until the top is mostly set but still slightly runny, and the underside is golden brown and crispy, about 1 minute.
  5. Gently flip the omelet using a spatula, or fold it in half if preferred, and cook for another 30 seconds to a minute until golden and crispy on both sides. Remove from the pan and drain briefly on paper towels.
  6. Transfer the omelet to a plate, cut into wedges, and serve immediately. The omelet should be fluffy inside with a crispy, browned exterior and bits of shallot crispy on top.

Notes

For extra flavor, consider topping with chopped cilantro or a squeeze of lime. Be careful not to overcook to maintain a tender interior.