🍳 Kai jeow (Thai omelette)
Kai jeow is the Thai omelette: eggs beaten with fish sauce and a squeeze of lime, then poured into very hot oil so they puff up into a fluffy, golden cake with crisp, lacy edges. It is served on top of steamed jasmine rice, usually with a little chilli sauce on the side. Quick, cheap and satisfying, it is everyday comfort food in Thailand.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 eggs
- 1 tbsp fish sauce
- 1 tsp lime juice
- 1–2 fresh chillies, sliced
- 3 tbsp oil
- 300 g cooked jasmine rice
Method
- Beat the eggs with the fish sauce and lime juice until frothy.
- Heat the oil in a wok until it is very hot and just smoking.
- Pour the eggs in from a little height so they puff up; cook for 1 minute, flip and cook 30 seconds more.
- Drain briefly and serve over rice with sliced chillies.
How to make it lighter
- Cook in 1 tbsp oil in a non-stick pan — less puffy, but 1 tbsp oil ≈ 120 kcal saved for each one left out.
- Blot the omelette on paper before serving.
- Serve with a smaller portion of rice and a side of sliced cucumber.
History
Kai jeow is a staple of Thai home cooking and street food stalls, eaten at any time of day.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →