Appon's Thai Food Recipes

« Scrambled Eggs & Thai Truffles | Main | Tom Yum Cashew Nuts »

Crunchy Thai Omelette


We have an omelette in Thailand, that's crunchy. The trick to making it crunchy is to fry it in enough hot oil so that the water turns instantly to steam and the omelette puffs up with all the steam. Then you fry off the water to brown and crisp up the omelette ready to serve. Naturally this is served as a side dish to rice and vegetables, on its own it has too much fat.
Since it's quite dramatic to cook, I've made a video to give you an idea of how it's made, after the break.

3 Eggs
1 Tablespoon Fish Sauce
Pinch of Pepper
Vegetable Oil for Frying

1. Crack the eggs, and mix with the fish sauce, and pepper. The fish sauce adds the salt, it's not necessary to salt them.
2. You'll need a manageable pan, I used a 9 inch deep frying pan.
3. Fill the bottom with oil to a good half inch/1 cm.
4. Heat it to 200 degrees celsius, its easier to drop little trial dollops of egg into the oil and see if they puff up instantly. When they do, it's hot enough.
5. Pour the egg into the oil, for the video I ladled it in, but that was because I used 6 eggs, 3 eggs is perfect for that omelette and you can just pour the whole thing in.
6. It puffs up, you need to then let it brown off, and the steam to stop boiling off. You can lift it to check when it's brown enough. When it's done on one side, turn it over and cook the other side to golden aswell.
7. Drain on kitchen paper. It's a good idea to drain it, change the kitchen paper, flip it over and drain both sides, it can soak up too much oil otherwise.
8. Serve immediately.

Content Copyright 2004-2015 All rights reserved.


This page contains a single entry from the blog posted on July 3, 2012 10:39 AM.

The previous post in this blog was Scrambled Eggs & Thai Truffles.

The next post in this blog is Tom Yum Cashew Nuts.

Many more can be found on the main index page or by looking through the archives.