If I could only have one type of cuisine the rest of my life, it’d be Thai food and no contest. Ever since I found out how to make a Thai omelet (and how easy it is), part of me feels like I’m wasting an egg if I cook it any other way.
This recipe would probably serve two or maybe three people with small appetites. You could of course make each omelet individually, but ya know, I’m too busy stuffing the omelet into my mouth to care that it’s wedge-shaped instead of round.
Thai Omelet (Khai Jiao)
By: Mia Cee || Resting Hungry Face
1 1/2 tablespoons tapioca flour
1 1/2 to 2 tablespoons water
1 teaspoon lime juice or vinegar
2 teaspoons fish sauce
2+ tablespoons coconut oil
Hot sauce to serve if desired
1. Mix the tapioca starch with the water until smooth (no lumps!)
2. Whisk the eggs with the lime juice/vinegar and fish sauce with a fork. Add the tapioca starch and continue whisking until smooth.
3. Heat the coconut oil in a small frying pan on medium-high. The oil should cover the bottom of the pan (I use a 9-inch pan).
4. When the oil starts to smoke, hold your bowl one foot above the pan and pour it in. This isn’t for dramatic effect: It’s what produces the crispy, jagged edges and makes the inside of the omelet puff up into soft, lovely layers.
5. Let it fry undisturbed for 30-45 seconds. After the edges start to solidify, lift the sides and let the liquid parts run under. Repeat a couple times until the omelet no longer has runny parts. When the bottom is a nice golden color, flip and fry the other side until also golden.
6. Serve as is or with hot sauce.
Optional: Fry up some holy basil on the side of the pan while the omelet is cooking.
** Keto version: Replace the tapiocal flour with 1 tablespoon of almond flour, 1/2 tablespoon of coconut flour and enough water to get the mixture smooth and flowy (2-3 tablespoons).