[{"data":1,"prerenderedAt":171},["ShallowReactive",2],{"guide-khai-jiao":3},{"id":4,"title":5,"aliases":6,"art":9,"body":10,"cook":126,"description":127,"difficulty":128,"equipment":129,"extension":137,"family":138,"meta":139,"navigation":144,"nonstick":145,"path":146,"photo":118,"prep":126,"region":147,"related":148,"seo":152,"servings":46,"slug":153,"sources":154,"status":161,"stem":162,"texture":163,"tools":166,"wait":118,"__hash__":170},"guides\u002Fguides\u002Fkhai-jiao.md","Khai jiao",[7,8],"kai jeow","ไข่เจียว","fritter",{"type":11,"value":12,"toc":117},"minimark",[13,18,37,41,52,61,70,79,96,105],[14,15,17],"h2",{"id":16},"ingredients","Ingredients",[19,20,21,25,28,31,34],"ul",{},[22,23,24],"li",{},"2 large eggs",[22,26,27],{},"1 tsp fish sauce",[22,29,30],{},"¼ tsp lime juice",[22,32,33],{},"100 ml neutral frying oil, most left in the pan",[22,35,36],{},"Cooked rice, to serve",[14,38,40],{"id":39},"method","Method",[42,43,48],"cook-step",{"cue":44,"diagram":45,"number":46,"title":47},"The eggs are even and lightly foamy.","whisk","1","Beat with seasoning",[49,50,51],"p",{},"Beat eggs, fish sauce and lime juice briskly with a fork. Dry the pan and utensils before frying.",[42,53,58],{"cue":54,"diagram":55,"number":56,"title":57},"A drop bubbles actively and rises.","heat","2","Heat the oil",[49,59,60],{},"Warm oil in a deep pan over medium-high heat until shimmering, never smoking. Test with one drop of egg; it should puff promptly.",[42,62,67],{"cue":63,"diagram":64,"number":65,"title":66},"The omelette balloons into uneven folds.","pour","3","Pour and puff",[49,68,69],{},"Pour the egg into the centre from just above the pan, keeping your hand clear. Fry about 45–60 seconds until the base holds.",[42,71,76],{"cue":72,"diagram":73,"number":74,"title":75},"Both sides are golden and no raw egg remains in the centre.","flip","4","Turn and drain",[49,77,78],{},"Flip carefully and fry another 30–60 seconds until cooked through. Lift, drain, and serve over hot rice.",[80,81,83,86,89],"guide-notes",{"title":82},"Equipment & heat",[14,84,82],{"id":85},"equipment-heat",[49,87,88],{},"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.",[49,90,91,95],{},[92,93,94],"strong",{},"Nonstick:"," Use a steel pan or wok rated for frying. Avoid boost and overheated nonstick.",[80,97,99,102],{"title":98},"Troubleshooting",[14,100,98],{"id":101},"troubleshooting",[49,103,104],{},"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.",[80,106,108,111,114],{"title":107},"About this version",[14,109,107],{"id":110},"about-this-version",[49,112,113],{},"This is the plain fish-sauce version. Minced-pork versions need separate checks that the meat is fully cooked.",[49,115,116],{},"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":118,"searchDepth":119,"depth":119,"links":120},"",2,[121,122,123,124,125],{"id":16,"depth":119,"text":17},{"id":39,"depth":119,"text":40},{"id":85,"depth":119,"text":82},{"id":101,"depth":119,"text":98},{"id":110,"depth":119,"text":107},3,"A Thai omelette with puffed folds and crisp edges.","Easy",[130,133,135],[131,132],"induction","steel",[134,132],"gas",[136,132],"electric","md","Around the world",{"plain":140},{"ingredients":141,"note":143},[24,142,33],"A pinch of salt","Use salt instead of the fish sauce and lime juice. Serve without the rice.",true,"Use a steel pan or wok rated for frying. Avoid boost and overheated nonstick.","\u002Fguides\u002Fkhai-jiao","Thailand",[149,150,151],"crispy-fried","egg-foo-young","american-folded-omelette",{"title":5,"description":127},"khai-jiao",[155,158],{"title":156,"url":157},"Pailin Chongchitnant — Thai omelette","https:\u002F\u002Fhot-thai-kitchen.com\u002Fthai-omelette\u002F",{"title":159,"url":160},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fkhai-jiao",[164,165],"Crispy","Fluffy",[167,168,169],"Deep frying pan or flat-bottomed wok","Long spatula","Kitchen paper","z_DwSfxildmIbCXpiiT-3O93jFN2tjEeI6c327Qk6mU",1791339490264]