Thai Omelets (kai Jeaw Gai Sub) Recipe
Kai jeaw gai sub.
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Ingredients
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Chef's Specialties
Method
Chef's Specialties
- 1
In a bowl, whisk eggs with fish sauce, sugar, white pepper, and water until well combined and slightly foamy.
- 2
Mince garlic and shallot to release aroma; set aside.
- 3
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of oil; swirl to coat the surface.
- 4
Add minced garlic and shallot to the oil; sauté for about 20-30 seconds until fragrant, being careful not to burn.
- 5
Stir in minced chicken and cook, breaking it apart, for 3-4 minutes until fully cooked and slightly browned. Season with a splash of fish sauce if desired.
- 6
Push the chicken and aromatics to one side of the pan. Add the remaining 1 tablespoon of oil if needed, then pour in the beaten eggs. Tilt the pan to spread the eggs into a thin even layer.
- 7
As the edges begin to set, push the center gently to surround with whites, and spread the chicken mixture across the center or one side of the omelet. Cook until the bottom is golden and the top is just set.
- 8
Fold the omelet in half or slide to fold over the filling. Cook for another 30-60 seconds until fully set, then transfer to a plate.
- 9
