Thai Omelette Recipe: Kai Jeow Moo Sub
"I'm not much of a cook, but I can make an omelette."
That's what we often hear from kitchen novices in Thailand, implying that their cooking skills are very minimal. An omelette, in Thai culinary culture, is one of the most basic dishes for children or beginners to master before moving on to more complex cooking. For Thais, being able to make a perfect omelette isn't something to brag about; it's virtually equivalent to announcing, "Hey, I know how to boil water!"
Having said that, I am by no means suggesting that a Thai omelette is boring or unpalatable. Even though it entails such simple cooking techniques, it's still a delightful dish to enjoy. Below is my favorite Thai omelette recipe (aka kai jeow moo sub), some helpful cooking tips, nutrition facts, and tidbits about the Thai omelette tradition.
- 4 large eggs
- 3 tablespoons finely chopped shallot
- Handful of chopped spinach
- 1 cup lean ground pork
- 3 tsps soy sauce
- A few cilantro leaves
- 2 tablespoons vegetable oil
- Sriracha sauce (optional)
- Shallot: Substitute onion or green onion.
- Ground pork: Substitute lean ground chicken or turkey for a lower-calorie dish. Chopped shrimp is another yummy and healthy alternative you might want to keep in mind.
- Spinach: Substitute kale, tomato, basil, or other vegetables.
- Beat eggs in a large bowl until frothy.
- Add shallot, spinach, ground pork, and soy sauce.
- Mix together with a fork until the omelette mixture is well-blended.
- Heat oil in a skillet or a wok over medium heat.
- Pour the egg mixture onto the hot skillet.
- Cook for about 3 to 5 minutes on each side, or until each side turns golden brown.
- Remove from the stove and sprinkle cilantro leaves on top of the omelette.
- Serve hot with steamed rice and optional Sriracha sauce.
- Make sure to beat the eggs very well. The more you beat them, the lighter and fluffier your omelette will be.
- The most difficult part of making a Thai omelette, believe it or not, is flipping. Because it has such a soft and light texture, the omelette can easily fall apart during this process. (It has happened to me many, many, many times.) Using a large wok instead of a flat skillet has proven to be helpful for me; the curved form of the wok makes it a bit easier to flip the omelette. Also, making a smaller omelette can help beginners avoid the flipping blunder. For this recipe, you may simply divide the omelette into two portions, and cook one batch at a time.
|Serving size: half an omelette|
|Calories from Fat||252|
|% Daily Value *|
|Fat 28 g||43%|
|Saturated fat 5 g||25%|
|Unsaturated fat 13 g|
|Carbohydrates 6 g||2%|
|Protein 49 g||98%|
|Cholesterol 424 mg||141%|
|Sodium 509 mg||21%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- A Thai omelette is like an Italian frittata without cheese.
- Thai home cooks don't usually prepare an omelette for a single serving; rather, it is typically prepared to be divided and shared among a group of diners, like a pizza. In restaurants, however, individual-serving omelettes are more common.
- Unlike in American culture, an omelette is not mainly considered a breakfast in Thailand, but a great main course for any meal.
- A Thai omelette is traditionally served with steamed rice. It isn't something most Thais would eat on its own.