> 
Thai Omelette
Thai Omelette
- Preparation time 10 mins
- Download as PDF
- Publication
- Categories
With extra crispy edges, puffy inner layers and beautiful umami flavours, this Thai Omellete is sure to please.
Ingredients
- 3 eggs
- 1 cup neutral oil
- 1 tsp fish sauce
- Juice of ½ lime
- 1 tsp cornflour
- Steamed rice, coriander, lime and chilli oil, to serve
Method
- Heat 1 cup neutral oil in a large wok over high heat.
- While the oil heats, place fish sauce and cornflour in a small bowl or jug, add cornflour and stir to dissolve. Crack in 3 eggs and whisk until well mixed.
- Test the oil with a wooden chopstick. If it bubbles at the end as soon as it’s placed in the oil then it’s ready.
- From a 30cm height carefully pour the egg mix into the middle of the wok in one single stream. If you’re nervous, start pouring close to the oil and lift as you pour.
- Fry until golden brown on the bottom, about 2-3 minutes, then flip and cook a further 1-2 minutes.
- Serve over steamed rice with coriander, chilli oil and a wedge of lime.
