TASTEMADE COLLAB- Khai Jiao Thai Omelet (Thai-style Egg Omelet With Chives-Recipe)
Sometimes it's just easier picking up a cookbook to try something new & tasty!
Tastemade's new book, "Make this Tonight - Recipes To Get Dinner On The Table ", features 100 delectable recipes. The cook book contains some asian favorites like Khai Jiao Thai Omelet (as featured), Japanese Potato Salad, Kimchi Pancakes, Curry Shrimp, and even Super Garlic Kimchi; all of which I'm totally making soon.
I made this Thai -style omelet from the book. It's super soft with fluffy layers of scrambled-like eggs . It has nice crispy golden edges and packs in some umami yumminess from the little hit of fish sauce that was beaten into the eggs .
Top it off with some Thai Sriracha or ketchup, and a hot bowl of rice and you'll have yourself a super easy meal in less than 10 minutes!
INGREDIENTS
3 large eggs
3/4 teaspoon fish sauce (use premium fish sauce like Red Boat or Son’s Fish Sauce)
2 tbs thinly sliced scallions or chives
2-3 tbs oil (I used Tea seed oil)
Garnish:
Thai Sriracha for garnishing (or ketchup)
PREPARATION
In a large skillet or wok heat up oil until hot and glossy.
Beat eggs with scallions and fish sauce.
Pour egg mixture into pan and cook undisturbed for about 20 - 30 seconds until edges are just about set. Then lift egg mixture on one side and push it into the center with your chopsticks or spatula. Do this to a few other sides of the eggs until eggs are mostly set. Then when bottom is golden, flip to the other side for a few seconds and plate.
For final garnishing, serve with a drizzle of Sriracha or ketchup with a bowl of hot rice.