Khai Jiao - TASTE Cooking

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Sign up for our newsletter Get a free recipe Subscribe go Khai Jiao By: Rachel Khong 4 servings Main Course Print Recipe Ingredients Directions Ingredients neutral oil, for frying 3 chicken eggs 1 tsp fresh lime juice 1 tsp fish sauce pinch of sugar 1 tsp chopped garlic chives jasmine rice, for serving

Rachel Khong shares recipes, anecdotes and history of everyone’s favorite ingredient in All About Eggs.

My oldest, best friend, Jessica, whose family lived in Chiang Mai, Thailand for a few years in high school, makes a Thai omelet called khai jiao that I love. It’s simple but deceptively complex: Fish sauce caramelizes the omelet’s outsides. It’s sometimes filled with ground pork, sometimes served with ketchup, always served with jasmine rice, and “on every menu in Thailand,” Jess says. This recipe makes a funnel cake–esque khai jiao with crispy outsides and pillowy insides.

Directions

1. Pour 1 inch of oil into a wok and heat to 350°F.
2. While the oil is heating, beat the eggs with the lime juice, fish sauce, sugar, and chives, until smooth.
3. Drizzle the eggs into the hot oil and leave to fry until the whole bottom of the now-omelet is set and crispy, about 3 minutes, then flip. Continue cooking until golden brown, another minute or two. Remove, let drain, and serve with jasmine rice.

Where to Buy Amazon Barnes & Noble Bookshop.org Apple Books

Lucky Peach All About Eggs

Rachel Khong and the editors of Lucky Peach

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