[{"data":1,"prerenderedAt":177},["ShallowReactive",2],{"guide-en-khai-jiao":3},{"id":4,"title":5,"body":6,"description":125,"extension":126,"meta":127,"navigation":172,"path":173,"seo":174,"stem":175,"__hash__":176},"guides\u002Fen\u002Fguides\u002Fkhai-jiao.md","Khai jiao",{"type":7,"value":8,"toc":116},"minimark",[9,14,33,37,48,58,68,78,95,104],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30],"ul",{},[18,19,20],"li",{},"2 large eggs",[18,22,23],{},"1 tsp fish sauce",[18,25,26],{},"¼ tsp lime juice",[18,28,29],{},"100 ml neutral frying oil, most left in the pan",[18,31,32],{},"Cooked rice, to serve",[10,34,36],{"id":35},"method","Method",[38,39,44],"cook-step",{"cue":40,"diagram":41,"number":42,"title":43},"The eggs are even and lightly foamy.","whisk","1","Beat with seasoning",[45,46,47],"p",{},"Beat eggs, fish sauce and lime juice briskly with a fork. Dry the pan and utensils before frying.",[38,49,55],{"cue":50,"diagram":51,"number":52,"title":53,"scene":54},"A drop bubbles actively and rises.","heat","2","Heat the oil","world\u002Fdeep-oil",[45,56,57],{},"Warm oil in a deep pan over medium-high heat until shimmering, never smoking. Test with one drop of egg; it should puff promptly.",[38,59,65],{"cue":60,"diagram":61,"number":62,"title":63,"scene":64},"The omelette balloons into uneven folds.","pour","3","Pour and puff","world\u002Fkhai-pour",[45,66,67],{},"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.",[38,69,75],{"cue":70,"diagram":71,"number":72,"title":73,"scene":74},"Both sides are golden and no raw egg remains in the centre.","flip","4","Turn and drain","world\u002Fkhai-turn",[45,76,77],{},"Flip carefully and fry another 30–60 seconds until cooked through. Lift, drain, and serve over hot rice.",[79,80,82,85,88],"guide-notes",{"title":81},"Equipment & heat",[10,83,81],{"id":84},"equipment-heat",[45,86,87],{},"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.",[45,89,90,94],{},[91,92,93],"strong",{},"Nonstick:"," Use a steel pan or wok rated for frying. Avoid boost and overheated nonstick.",[79,96,98,101],{"title":97},"Troubleshooting",[10,99,97],{"id":100},"troubleshooting",[45,102,103],{},"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.",[79,105,107,110,113],{"title":106},"About this version",[10,108,106],{"id":109},"about-this-version",[45,111,112],{},"This is the plain fish-sauce version. Minced-pork versions need separate checks that the meat is fully cooked.",[45,114,115],{},"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.",{"title":117,"searchDepth":118,"depth":118,"links":119},"",2,[120,121,122,123,124],{"id":12,"depth":118,"text":13},{"id":35,"depth":118,"text":36},{"id":84,"depth":118,"text":81},{"id":100,"depth":118,"text":97},{"id":109,"depth":118,"text":106},"A Thai omelette with puffed folds and crisp edges.","md",{"slug":128,"family":129,"region":130,"aliases":131,"texture":134,"difficulty":137,"prep":138,"cook":138,"wait":117,"servings":42,"tools":139,"equipment":143,"nonstick":151,"related":152,"art":156,"photo":117,"status":157,"sources":158,"plain":168},"khai-jiao","Around the world","Thailand",[132,133],"kai jeow","ไข่เจียว",[135,136],"Crispy","Fluffy","Easy",3,[140,141,142],"Deep frying pan or flat-bottomed wok","Long spatula","Kitchen paper",[144,147,149],[145,146],"induction","steel",[148,146],"gas",[150,146],"electric","Use a steel pan or wok rated for frying. Avoid boost and overheated nonstick.",[153,154,155],"crispy-fried","egg-foo-young","american-folded-omelette","fritter","Researched",[159,162,165],{"title":160,"url":161},"Pailin Chongchitnant — Thai omelette","https:\u002F\u002Fhot-thai-kitchen.com\u002Fthai-omelette\u002F",{"title":163,"url":164},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"title":166,"url":167},"FDA — what you need to know about egg safety","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety",{"ingredients":169,"note":171},[20,170,29],"A pinch of salt","Use salt instead of the fish sauce and lime juice. Serve without the rice.",true,"\u002Fen\u002Fguides\u002Fkhai-jiao",{"title":5,"description":125},"en\u002Fguides\u002Fkhai-jiao","12MJ-4iEwH7VDgjcfFaHQj5slJkh3faFJVziHaxNHig",1791403723315]