Golden Cloud Kai Jeow
A dramatically puffy Thai omelette with impossibly crispy lace edges and a tender, custardy center, fried in a screaming-hot wok until golden brown. Draped over a mound of steamed jasmine rice and drizzled with sriracha, this five-minute masterpiece proves breakfast perfection needs no complexity.
Ingredients
- 4 large eggs
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon white pepper
+ 8 more ingredients
Instructions
Crack the eggs into a bowl and add fish sauce, soy sauce, and white pepper. Beat vigorously with a fork for a full minute until very frothy and well-combined.
Mix the rice flour with water until smooth, then stir it into the egg mixture. This creates the signature puffiness.
Heat the oil in a wok over high heat until it shimmers and a drop of egg sizzles immediately on contact. The oil must be very hot.
Pour the egg mixture into the center of the wok in one swift motion. The eggs should puff up dramatically and bubble around the edges.
Let it fry undisturbed for about 45 seconds until the bottom is deeply golden and crispy. Use a spatula to fold the omelette in half.
Fry for another 30 seconds, then flip and cook the other side for 30 seconds more.
Remove from the wok and drain briefly on paper towels. Serve immediately over steamed jasmine rice with sriracha, cilantro, cucumber slices, and lime wedges.
Nutrition Estimate
Per serving • Estimated by Blinner AI