Khai jiao

Name: Khai jiao
Prep time: 3 min
Cook time: 3 min
Total time: 6 min
Yield: 1
Cuisine: Thailand
Ingredients: 2 large eggs; 1 tsp fish sauce; ¼ tsp lime juice; 100 ml neutral frying oil, most left in the pan; Cooked rice, to serve

A Thai omelette with puffed folds and crisp edges.

Thailand · Crispy, Fluffy · Easy · Researched

Prep: 3 min
Cook: 3 min
Serves: 1

Go to the method

Equipment

Deep frying pan or flat-bottomed wok · Long spatula · Kitchen paper

Ingredients

2 large eggs
1 tsp fish sauce
¼ tsp lime juice
100 ml neutral frying oil, most left in the pan
Cooked rice, to serve

Method

Beat with seasoning

Beat eggs, fish sauce and lime juice briskly with a fork. Dry the pan and utensils before frying.

Look for: The eggs are even and lightly foamy.

Heat the oil

Warm oil in a deep pan over medium-high heat until shimmering, never smoking. Test with one drop of egg; it should puff promptly.

Look for: A drop bubbles actively and rises.

Pour and puff

Pour the egg into the centre of the oil in one go, from just above the pan, keeping your hand clear. It should puff and bubble up at once. Fry about 45–60 seconds until the base is golden and holds.

Look for: The omelette balloons into uneven folds.

Turn and drain

Flip carefully and fry another 30–60 seconds until cooked through. Lift, drain, and serve over hot rice.

Look for: Both sides are golden and no raw egg remains in the centre.

Equipment & heat

Gas can use a traditional round-bottomed wok with a proper support. Induction and electric need a stable, flat-bottomed compatible pan. Heat oil gradually and never use boost. Keep water away from the oil and do not fill the pan more than one-third deep.

Nonstick: Use a steel pan or wok rated for frying. Avoid boost and overheated nonstick.

Troubleshooting

A flat, oily omelette means the oil was too cool. A dark outside and raw middle means too much heat or too thick a pour.

About this version

This is the plain fish-sauce version. Minced-pork versions need separate checks that the meat is fully cooked.

Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.

Sources

This guide was written from the references below. Egg Atlas has not kitchen-tested it.

Illustrations by Egg Atlas. They show the method; they are not photographs of a tested result.