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.
- 4 large eggs, at room temperature
- 4 ounces ground pork
- Fish sauce. Light soy sauce works fine as a substitute or as an additional flavor. You can also try using half fish sauce and half soy sauce.
- 1/2 teaspoon white pepper
- 1 tablespoon garlic, chopped small
- 2 tablespoons chopped green onions
- 2 tablespoons chopped shallot
- 1/3 cup vegetable oil for frying
- Whisk the eggs. In a mixing bowl, whisk the eggs until the yolks and whites are well combined.
- Make egg mixture. Add the ground pork, chopped green onions, shallot, fish sauce, and white pepper to the egg mixture. Mix thoroughly.
- 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.
- 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.
- 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.
- 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.
- 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.
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- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Pork Recipe
- Method: stovetop
- Cuisine: Thai
Keywords: Thai pork omelette, thai omelette, Kai Jeow Moo Sap, thai fried omelet, ground pork omelette, Omelette, Thai fried eggs