How to Make a Thai-Style Omelete
Maybe you love omelettes, but have you ever tried a Thai-Style omelette? Now you can finally eat and create the best omelette in the world!
- 4 eggs
- 1-3 tsps of fish sauce
- 1-3 tsps of white pepper powder
- 1 squeeze of a lime quarter
- 2-4 garlic cloves
- 1 shallot, minced
- 1/3 c. of chopped sausage (or ham, turkey, bacon, tofu, etc.)
- handful of fresh spinach
- 1 green onion stalk cut into 1/4 in. pieces
- handful of cilantro
Put the cooking oil of your choice into your wok or pan. Get the pan hot and steaming. Crack the eggs into a medium-sized bowl. Add fish sauce and pepper to your liking.
Wisk, wisk, wisk until you see bubbles start to form in the egg mixture. Add the rest of your ingredients and wisk again until combined.
If you want a fluffy, lightly-browned omelette, make sure your pan is hot before you put in the egg mixture. You can test it by dropping a tiny bit of the egg mixture in the pan and see if it sizzles. Pour the mixture in the pan.
Move the pan around some to evenly distribute the mixture so the middle gets cooked. If you lift up the omelette and notice it's browning too fast, turn down the heat some to make sure the omelette doesn't burn before the middle cooks.
Once it starts to solidify, get two spatulas. Put one on each side of the omelette and try to flip at the same time.*If your omelette just broke apart during the flipping, don't worry. It takes some practice. Happens to me all the time, and they still taste delicious. The key to keeping the eggs together is making sure the center is cooked before flipping.
Cook the other side for a few minutes. Peek under and once it's browned, slide off the pan onto a plate.
Sprinkle with cilantro and serve with your favorite chili sauce or Thai chili sauce and rice. Enjoy!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.