Have you ever ordered and eaten a Thai Omelette in a Thai restaurant and wondered how they get the omelette so fluffy on the inside, yet crispy on the edges and so flavorful? Have you ever eaten a plate of steaming hot rice, a well-made Thai omelette, few pieces of chopped coriander leaves and slices of raw onion? It is plain heaven! So yums!
𝗧𝗛𝗔𝗜 𝗢𝗠𝗘𝗟𝗘𝗧𝗧𝗘 (𝗞𝗔𝗜 𝗝𝗜𝗔𝗢)
3 X 60 g eggs
2 teaspoons fish sauce
1 teaspoon lime juice
1 tablespoon rice flour
1 tablespoon water
1-2 tablespoons spring onions, cut into 3 cm pieces
4-5 tablespoons cooking oil
Beat the FIRST SIX ingredients in a mixing bowl until lump free and frothy.
Heat oil till smoking, in a wok.
Pour the beaten eggs from a height of about 30cm and you will see the omelette puffing immediately.
This stage is so important for making a crisp edge, moist and tender inside omelette.
Flip the omelette after about 30 seconds to let the other side cook.
Dish out to a serving plate.
NOTE: Sometimes I would add chopped spring onions, green chillies, shallots or even chopped prawns to the beaten eggs.
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