Thai Omelette with Chili Sauce (Khai Jiao) Recipe
Thai omelette Khai Jiao is a quick, crispy egg dish fried in a larger amount of oil and served with rice and chili sauce. In Thailand it’s a classic for a quick breakfast, lunch or late after-work dinner – a bit like our scrambled eggs, only more intense and filling.
Khai Jiao stands out with its incredibly crispy, almost lacy edges, created by frying the eggs in a larger amount of very hot oil. It’s a typical Thai comfort food – simple yet full of umami, with pronounced saltiness and the gentle heat of chili sauce that wakes up the senses at any time of day.
Chef's tips
The oil has to be really hot – if you pour in the egg mixture too early, the omelette will soak up fat instead of puffing up and browning. Don’t stir the eggs in the pan like scrambled eggs; let them set straight away, then gently tilt the pan so the edges become as crispy as possible. Be careful not to oversalt the egg mixture, as chili sauce is usually quite intense already.
How to serve
Serve the omelette on hot jasmine rice, drizzled with chili sauce and sprinkled with fresh spring onion – it’s a complete meal that easily replaces dinner after a long day. Lightly chilled green tea or lime water works well to drink, softening the heat of the sauce. It’s a great option for a quick, hearty meal after an evening workout or when you get home late from work and want something “right now”.
Ingredients
- eggs - 4 pieces
- fish sauce can be replaced with light soy sauce - 1 tablespoon
- cornstarch or potato starch for a fluffier omelette - 1 tablespoon
- water - 2 tablespoons
- shallot or spring onion sliced into thin rings - 2 pieces
- oil for frying in a small saucepan or deep frying pan - 150 ml
- rice for serving - 2 portions
- sweet chili sauce for serving; you can mix it with a little lime juice - 3 tablespoons
- fresh coriander a few sprigs for sprinkling; optional
Preparation
- Crack the eggs into a bowl, add the fish sauce, starch and water. Beat vigorously with a fork for 30–60 seconds until the mixture is well aerated and slightly foamy.
- Add the sliced shallot or spring onion and gently mix.
- Pour oil into a small saucepan or deep frying pan – it should reach about 1 cm up the sides. Heat over medium-high heat for about 3–4 minutes. Check the temperature by dropping in a little of the egg mixture – if it immediately sizzles strongly and rises to the surface, the oil is ready.
- Pour all the egg mixture into the centre of the hot oil. The omelette will immediately start to foam and puff up. Do not move it for the first 30 seconds so a crispy crust can form.
- After about 1–2 minutes, when the bottom is golden and crispy and the edges are well browned, carefully flip the omelette with a wide spatula or two spatulas. Fry for another 1–2 minutes until the other side is golden and the centre is fully set.
- Remove the omelette onto a plate lined with paper towel to drain excess oil. Then transfer it onto a plate with rice.
- Serve immediately, drizzled with sweet chili sauce or with the sauce on the side in a small bowl. Sprinkle with fresh coriander if using.
Storage
Leftover omelette tastes best reheated briefly in a dry pan so it regains some crispiness. Store in the fridge and eat within 1–2 days.
