Easy Thai Omelet With Sriracha Sauce |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Also called kai jiow. From Quick&Easy Thai by Nancie McDermott. For hot sauce, use Sriracha or tabasco sauce. Ingredients:
4 eggs |
1 tablespoon fish sauce |
1 tablespoon water |
2 tablespoons vegetable oil |
hot sauce, to taste |
Directions:
1. Combine eggs, fish sauce, and water in medium bowl and use fork or whisk to blend them well. Heat oil in medium skillet or wok over medium-high heat until a bit of the egg mixture sizzles and blooms at once.
2. Pour in eggs and as soon as they begin to set, pull the puffy edges gently toward the center, letting the uncooked eggs in the center flow out to the edges and cook. When the edges are golden and the surface almost set, gently flip the omelet and cook other side for 1 minute. Do not fret if it breaks.
3. Scoop the omelet out onto a serving plate, and serve at once with small saucers of Sriracha sauce.
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