Kai Jiew (Thai-style omelet) | Easy Thai street food recipe

Thai omelets are the simplest recipes I’ve ever posted. In Thailand, they’re called Kai Jiew and require only a few ingredients, mainly eggs and fish sauce. They’re delicious, easy to prepare Thai food, and a great choice when short on ingredients, time, or ideas. 

In this post, I’ll show you how to make Kai Jiew traditionally. I’ll also prepare a healthier version using less oil, but it won’t be as crispy.

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

🛒Ingredients needed to prepare Kai Jiew (Thai omelet)

• Eggs. Eggs are the primary ingredient. The eggs should be beaten until fluffy.
• Fish sauce. The second ingredient is fish sauce. This is the traditional way to season the egg. However, if you do not like the taste of fish sauce, you can substitute it with soy sauce.
• Ground white pepper is added to improve the flavor, although the simplest Thai omelet consists of egg and fish sauce.
• Oil. The vegetable oil used for frying the egg must have a high smoke point. I use either corn, palm, or peanut oil, as these are commonly used in Asia for frying. Other oils with high smoke points are sunflower oil and rice bran oil.

Note: Kai Jiew is also spelled as khai jeow, kai jeaw, khai jiao, and khai jiaw. They all mean the same Thai-style omelet. 

👉 How to make Kai Jiew

The traditional way of making Kahi Jeow requires plenty of oil and high heat. However, I understand that deep-frying the egg may concern certain people. Therefore, this post will provide an alternative method that uses less oil.

Method 1: Deep-fry the egg the traditional way

1. Crack two large eggs or three smaller eggs into a mixing bowl. Add one teaspoon of fish oil to one large egg.

2. Mix thoroughly and beat until fluffy.

3. Heat the oil with a high smoking point in a pan or wok, preferably with a round bottom. You need oil at least half an inch deep. When the oil reaches about 180 degrees Celsius, pour the beaten eggs continuously and slowly from about one foot above the surface of the hot oil. The pouring should be in one go and should not be done several times with pauses in between.

4. Do not move the egg around for the first 30 seconds. The egg will puff up, and the edges of the omelet will crisp up. After that, move it around when it starts to set, ensuring it does not stick to the bottom of the pan.

5. Check the bottom of the egg to see if it has already formed and turned golden brown. Flip the omelet over when the bottom has turned golden brown.

6. Remove the egg using a slotted spoon and place it on a paper towel to remove excess oil.

Method 2: Pan-fry the egg with a nonstick pan

1. Heat a tablespoon of oil in a non-stick pan. 

2. Beat the egg, fish sauce, and ground white pepper until fluffy. Pour the egg mixture into the pan. 

3. Keep the temperature high and slowly push the cooked egg to the side of the pan to allow the uncooked raw eggs to flow to the bottom. This will help it cook evenly and quickly.

4. Once the bottom of the egg starts to form and turn golden brown, flip the egg over and continue cooking the other side until golden brown. 

5. Remove from the pan and serve with Jasmine rice and sriracha sauce.

💡Tips and notes for the best Thai omelet

• To make this omelet, it is best to use a pan or wok with a round bottom because it helps to contain enough oil, which should be at least half to one inch in depth. Besides, the round bottom helps to shape the size of the omelet to the diameter of the wok.
• Beating the egg until fluffy is essential in making a good Thai omelet. This technique helps to trap more air in the egg mixture, making the omelet fluffier and crispier.
• Pouring the egg from about 1 foot above the oil’s surface also helps trap more air, making the omelet fluffier and crispier.

❄️ How long can I keep the Kai Jiew?

Thai omelets can be stored in an airtight container in the fridge for 3 to 4 days. It’s best to allow the omelet to cool before covering it to prevent condensation, which may alter its texture and taste.

To reheat, microwave it for 30 to 60 seconds or heat it in a pan on the stove until it’s heated through. However, it’s not advisable to freeze Kai Jiew because freezing can change its texture, resulting in a mushy and watery consistency upon thawing.

🥬 What other common variations of Thai omelet?

Ground pork is a popular addition. Ground chicken or small pieces of chicken breast meat can also be used. Add chopped shrimp or crab meat to the egg liquid to make a delicious and meaty omelet.

In addition to meat, common vegetables such as bell peppers, green onions, red onions, basil, and mushrooms can be added.

If you don’t like the flavor of fish sauce, substitute it with soy sauce and a small amount of oyster sauce. You may also want to add lime juice to brighten the flavor and chili flakes for spiciness.

📜 Other egg recipe you may like

If you like eggs, try the green bean omelet I recently posted. It’s a traditional Chinese-style recipe and is relatively easy to prepare. The crunchiness of the green beans provides a welcome contrast to the soft texture of the omelet.