How to make khai jiao, the Thai-style omelette

Following the success of Hyatt Regency Bangkok Sukhumvit’s one-night-only collaboration with the talented chefs of Samlor – Thai chef Napol ‘Joe’ Jantraget and his wife, Japanese Pastry chef Saki Hoshino – as part of their Culinary Journey series, we get some tips on making the iconic Thai omelette, one of Thai’s cuisine’s best-loved street foods.

The chef couple is known for their elevated approach to easy-to-eat, iconic Thai street food. At the Hyatt Regency Bangkok Sukhumvit event, the chefs presented a Thai set menu with a seafood theme, with produce sourced from southern Thailand. Highlights included a cold seafood platter, prawn ceviche with jicama, oyster with fermented chilli, kanom buang topped with blue crab and Huahin caviar, and their signature Samlor Thai omelette.

The well-known Thai omelette differs from its Western counterpart because of the way it’s fried, which gives the egg dish a crispy consistency. Read chef Napol Joe’s tips for getting the perfect crispy Thai omelette below.

How to make khai jiao, the Thai-style omelette

Khai Jiao is hugely popular in Thailand. Sold at street food stalls and restaurants it makes for a satisfying meal at any time of day. It is typically served on top of a bed of Basmati rice but you can pair it with anything you like.

The Thai omelette technique only differs from its French cousin because it is cooked in a lot of oil – the egg mix is usually poured from a height of about a foot, into smoking hot oil. Much care should be taken not to burn yourself.

The omelette cooks quickly, meaning the outside is crispy while the inside stays gooey and soft.

What makes the perfect Thai omelette?

Our omelette has all the textures everyone wants; crispy, soft and gooey! And we love the aroma and taste of omelette just like how Thai omelette is known.

What are the most common mistakes when making an omelette?

When you make any Thai omelette, there is never enough oil. I know that some people think it’s not good for your health but you need enough oil to achieve that crispiness.

Can you explain the inspiration behind your signature Thai omelette?

I developed this recipe based on what I like in an omelette – crispiness outside, soft and gooey in the middle. Everyone loves an egg dish especially when it’s done right. It’s very difficult to get all those textures when you buy it on the street so I use different techniques from different cuisines I’ve had training in to get all those textures.

How to make a Thai omelette at home

The traditional Thai omelette uses simple ingredients.

Ingredients

3 eggs
1 onion
1tbsp fish sauce
White pepper
A tiny wedge of lime juice
Cooking oil

Method

Whisk the egg.

Slice the onion and add to the egg. Season with fish sauce, white pepper and lime juice.

Add oil to the pan over medium to high heat. When it’s hot, add the egg mixture and lower the heat to medium. Don’t forget to add a tiny bit of lime juice to get crispiness!

Serve with any Thai relish or prik nam plah.