today on hot thai kitchen we are making a Thai omelet
Sawaddee ka welcome to hot thai kitchen today's recipe is probably going to be the simplest
thing I will ever show you on hot thai kitchen but I wanted to show it to you anyway because
it's got cultural importance we're making a Thai omelette or what we call kai jiew and it's got
cultural importance because it's what I consider the National go-to dish in desperate times and
here's what I mean when we have no money we make kai jiew when we've got no cooking skills we make kai jiew
when we've got nothing left in the pantry we make kai jiew because there were two things type you will
have in their kitchen it's eggs and fish sauce and those are the only two things that go into
this omelette at the very basic level but it is as delicious as it is simple so let's go two eggs and
a teaspoon of fish sauce okay room-temperature eggs work best for this because when you drop
it in the pan then the pan temperature doesn't drop too low and we really really want hot oil
for this ask an teaspoon of fish sauce and then you want to beat it really really well now this
is not ready yet which means when I lift it up there's gloopy bits of egg white so that's not
ready okay okay so this is good when I lift my fork it runs pretty smoothly if you are making
this for a non fish sauce eating person you can also do soy sauce or even oyster sauce anything
that will give it a little salty character some people like to put white pepper you can do that
as well but I want to keep it very very simple hey let's go fry it so when you are making Kai
do you want to use a round bottom wok or a small saute pan because you want to be able to control
sort of the size of your egg if you have if you use a flat bottom wok or really large
saute pan your egg will spread everywhere just be harder to flip now I'm going to show you two
different ways to do this the first way uses a lot of oil you basically be frying the eggs but
the egg will come out looking nicer and prettier and browned and bubbly the second way uses very
little oil so it's a healthier way to do it it's the way that I do it more often and I'm guessing
you're going to be doing that more often too so there's just two different options just you know
up to you you want the oil hot hot hot hot some people wait until the oil actually smokes but I
don't want to do that because smoking oil is bad for you I drop in a little bit of egg and
then if it suddenly does that right away then you're ready more or less anyway okay you ready
yeah and you're basically waiting for the egg to brown on the underside okay when it's crispy and
brown on the underside which does not take that long a little bit more see how cool that looks
it's like funnel cake yeah look how pretty that is now don't get too excited that the whole puffiness
will disappear as soon as you take it out like a fallen souffle but that's okay okay so the other
side really doesn't need to cook much because you're not going to see it so you don't need to
brown it so just to sort of set the other side and then you're done okay kaity Oh method two
I'm using a small saute pan but you can also just use a wok but you want this one to have a nonstick
surface whether it's a well-seasoned wok or just a non-stick pan so a little bit of oil I'm actually
going to pour some of this out it's supposed to be the healthier way right and then in goes the
egg okay and now since the only contact surface is where the egg touches the pan you want to keep
pushing and allowing the runny egg to run to the bottom and make contact with the pan so that way
the egg will set more quickly and cook evenly the egg actually ends up being a little more tender
texture wise this way because you know it's a little more gentle with the cooking and so I've
got heat on medium now just because I want to make sure the the top part of the egg has time
to set before I flip it make sure it's nice and golden brown oh this is unlike French omelette
where you want no browning whatsoever hi omelette you want to you know you want to have some nice
color going on okay it's almost there still little oh no I broke it make sure it's loose here we go
and that's it and you just want to let it cook for
literally a few seconds to set the other side and then slide it out
on to come on now eggie unto his people it's not cooperating there you go tada
so as you can see side by side this one's the one we kind of deep-fried it and it's got these
nice crispy bubbly edges yum yum yum yum crispy but uses a lot of oil this one is easier to make
it doesn't look as cool doesn't have the crispy edges the egg is a little more tender so it's
up to you kind of what you want let me show you how you can eat it you must must must I'm going
to eat the healthy one have it with some hot jasmine rice they're actually selling these
on the streets now so if you're in Thailand you might want to look for it and you must you must
you must have it with the original Thai Sirit a sauce which I've talked about before it's the
sauce from which the [ __ ] Brand serie ciao sauce originated hmm by the way this is what the bottle
looks like but recently somebody sent me one that looks like this which is a squeeze bottle it's
a little easier to use I haven't seen it on the market yet but you'll be it on the lookout for it
it's such comfort food like I just miss mommy you and I eat kaity oh so I hope you get a chance to
try it it's so simple so easy and it's eggs like you've never had before so if you want the recipe
a recipe like eggs and fish sauce you can still go to hot toy kitchen calm and if you enjoy the
show please click to subscribe and I will see you next time for your next delicious Thai meal