My favorite kind of food; cheap, easy and delicious. I wish I’d known about Thai omelette when I was a poor college student, surviving on ramen and boxed mashed potatoes.
1 tsp soy sauce (or fish sauce, if not vegetarian)
dash white pepper
light oil for deep frying
for dipping sauce
soy sauce (or fish sauce)
squeeze of fresh lime juice
1 red chili, sliced
1 green chili, sliced
quarter of white onion, diced
1) Heat up enough oil for deep frying the eggs, about a couple cm deep in the wok
2) whisk the eggs with soy sauce and white pepper, thoroughly, until there are no lumps of egg white. Traditionally this is made with fish sauce, but soy sauce is a tasty alternative for us veggies.
3) Test that the oil is hot enough by dropping a bit of egg into it. If it immediately fries and curls, the oil is ready.
4) Have a plate with paper towel nearby.
5) Pour the eggs into the hot oil. The eggs should immediately puff up and bubble up in the oil, like a giant souffle. Fry on one side until the bottom of the egg is golden brown, about a minute or less. Carefully flip using two spatulas, mindful not to splatter hot oil on yourself. Cook the other side and then lift the omelette out of the wok and drain on the paper towel. The omelette will be savory, soft and crispy on the edges.
Serve with sriracha and hot jasmine rice or eat on its own with dipping sauce. Surprisingly scrumptious for such a simple meal!