Thai Pork Omelette (Kai Jeow Moo Sap) is one of Thai cuisine's easiest and most delicious egg dishes. This beautiful Thai omelet is a universal food Thai people enjoy, from street food vendors to Thai restaurants and homes. Learn how to make this comforting Thai-style omelette in different ways to enjoy it anytime.
- What is Kai Jeow Moo Sap
- Thai pork omelet vs the normal Western style omelet
- Why You’ll Love Thai Pork Omelette
- Ingredients for Thai Minced Pork Omelette
- How to make Thai Pork Omelette
- Garnishing and Serving Thai pork omelette
- Helpful kitchen notes and tips
- Top tip
- Frequently Asked Questions
- More Thai street food recipes you'll love
- Thai Pork Omelette (Kai Jeow Moo Sap)
Eggs are a staple in Thai cuisine, and this omelette showcases them perfectly. It's a delightful and satisfying egg-based dish that will please your taste buds—combining ground pork, Thai herbs, and seasoning sauce perfectly balances sweet, savory, and spicy flavors.
What is Kai Jeow Moo Sap
Kai Jeow Moo Sap is a Thai minced pork omelette that combines ground pork with a flavorful egg mixture. It's fried to golden yellow perfection, making it a delightful side dish to accompany plain rice or other Thai dishes. The omelette is seasoned with a mix of sauces, including fish sauce, oyster sauce, and lime juice, creating a harmonious blend of Thai flavors.
There are also many spellings of this Thai-style omelet. It can be called Kai Jiew, Khai Jiao, Kei Jeow, or Kai Tod, but they all mean the same: eggs fried in plenty of oil to make a yummy, crispy omelet.
Thai pork omelet vs the normal Western style omelet
Thai pork omelet differs from the normal Western-style omelet in a few ways. Firstly, Thai pork omelet typically uses ground pork as the main ingredient, whereas the Western style omelet often includes a variety of vegetables or cheese.
The Thai pork omelet is typically seasoned with fish sauce, pepper, and garlic, giving it a unique savory flavor.
In contrast, Western style omelets are often seasoned with salt and pepper. Thai pork omelet is often served with rice and a spicy chili sauce or Prik Nam Pla. Western style omelets are commonly enjoyed on their own or with bread.
Why You’ll Love Thai Pork Omelette
- Easiest Thai Dish: Thai Pork Omelette is one of the easiest Thai dishes you can whip up. Whether you're a seasoned cook or a newbie in the kitchen, this dish is a breeze to make.
- Flavor Explosion: Thai cuisine is renowned for its bold and exciting flavors; this dish is no exception. Every bite is a flavor explosion with the aromatic Thai herbs and savory pork mince.
- Quick and Convenient: When you're short on time or need a delicious meal in a hurry, Thai Pork Omelette comes to the rescue. It's a go-to dish for busy days.
- Versatile: Thai Pork Omelette can be enjoyed as a standalone dish or paired with other Thai favorites. Serve it with fresh hot rice for a complete meal.
- Simple Cooking Method: This dish doesn't need a fancy kitchen setup. A non-stick sauté pan, some oil, and a small saucepan are all you need to create this culinary masterpiece.
- Crispy and Tender: The omelette is perfectly cooked, ensuring a crispy edge while keeping the center tender and flavorful.
Ingredients for Thai Minced Pork Omelette
- Eggs. Chicken or duck eggs will work great for this recipe. In Thailand, duck eggs are extremely common. It's more common than chicken eggs in some parts of the country.
- Ground pork. Ground chicken, turkey, venison, or beef work well for this omelette.
- Fish sauce. Light soy sauce works fine as a substitute.
- White pepper. Black pepper is a substitute, but white pepper will give it the unique authentic Thai flavors.
- Green onions. Use both the white and green parts.
- Shallot. Purple or red onions work fine as a substitute.
- Vegetable oil for frying. Use neutral, high-smoke-point oils like canola, vegetable, avocado, or coconut oil.
How to make Thai Pork Omelette
Step 1. Whisk the eggs. In a mixing bowl, whisk the eggs until the yolks and whites are well combined.
Step 2: Make egg mixture. Add the ground pork, chopped green onions, shallot, fish sauce, and white pepper to the egg mixture. Mix thoroughly.
Step 3: Heat the Oil. In a non-stick sauté pan, heat enough vegetable oil to cover the bottom of the pan over medium-high heat. Ensure the oil reaches the right hot temperature but not smoking.
Pour the egg mixture into the hot oil, making sure it spreads evenly across the pan.
Step 4: Fry the Omelette. Let the omelette cook undisturbed until the edges turn golden brown and crisp. If your burner cooks the omelette too fast, reduce the temp to medium heat.
Step 5: Flip and Finish. Carefully flip the omelette using a spatula to gently turn the side of the omelette over to cook the other side until it's also golden brown, and the center of the omelet is set.
Step 6: Serve and Enjoy. Slide the Thai pork omelette onto a plate to remove excess oil. Use a paper towel to line a serving platter to help absorb excess oil.
Serve it hot with jasmine rice, lime wedges, and a side of sriracha sauce for a delightful meal.
Garnishing and Serving Thai pork omelette
- Veggie and herbs. Use lime wedges, chopped green onion, or cilantro for a fresh-looking garnish. Add sliced tomatoes or cucumbers on the side for added vegetables.
- Hot Sauce Kick. For those who love a bit of heat, a drizzle of hot sauce at the last moment adds a spicy kick that elevates the dish.
Helpful kitchen notes and tips
- Use a large bottom non-stick saute pan. The flat and large surface of a pan helps with the heat distribution of the eggs in making light and crispy fried edges.
- A small saucepan will not work well for this recipe. Use at least a small 8-inch pan if a large skillet is unavailable. Cook your omelette in two batches if necessary.
- Be cautious with the oil used; you want enough to fry the omelette. Using too much oil will also make it overly greasy.
- A Thai pork omelette is perfect as a side dish, but it can also be served as a main course with a plate of rice.
- Add vegetables like green beans or bell peppers to the pork filling for flavor and crunch.
- Some people prefer adding a little bit of egg to the hot oil before pouring the rest of the mixture to create a crispy bottom layer.
- Use duck eggs if they are available to you. Duck eggs are bigger than chicken eggs, and their sizes can vary. So, use your best judgment to decide how many duck eggs to use for the right ratio in this recipe.
- Use ground chicken, turkey, or beef instead of pork. Thai food uses a lot of pork in our traditional recipes. Adjust and adapt as necessary according to your dietary needs.
Thai omelette store well as leftovers. Store any leftover eggs in a lidded container for up to 2 days. Freezing cooked omelette is not recommended.
- To achieve the perfect temperature for frying, test the oil by dropping a small amount of the egg mixture into it. If it sizzles and rises to the surface, it's ready.
Frequently Asked Questions
Yes, you can substitute ground chicken for pork if you prefer.
While it can be enjoyed for breakfast, it's commonly served as a side dish or a snack throughout the day in Thailand.
You can omit the pork and use chopped vegetables or tofu as a meatless alternative.
Thai Minced Pork Omelette is often described as a comforting dish because of its savory flavors and satisfying texture that feels like a warm, flavorful blanket of comfort food.
Yes, you can find this popular Thai street food dish at street food vendors and stalls throughout Thailand.
You can enjoy Kai Jeow Moo Sap any time, whether it's breakfast, lunch, or dinner. It's a versatile and delicious dish that Thai people love to eat whenever they crave.
More Thai street food recipes you'll love
- Thai basil fried rice
- Pad Kra Pao, Thai holy basil stir-fried with chicken.
- Thai papaya salad
- Thai sticky rice in a bamboo basket
- Thai sticky rice in an instant pot
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These are my favorite sauces to serve with Thai pork omelette.