Thai cuisine · Breakfast & Eggs

Kai Jiao Chaom

Fluffy whipped omelet with pungent cha-om leaves, deep-fried crisp in plenty of oil.

Ingredients · for 2 servings

• 4 eggs
• 80 g cha-om leaves (or substitute young spinach)
• 1 tbsp fish sauce
• 1/2 tsp white pepper
• 1 tsp rice flour
• 5 tbsp oil
• 1 lime
• 1 pinch salt

Instructions

1. Pick the cha-om leaves from the tough stems, wash thoroughly, spin dry and chop coarsely — use only the tender tips, as the stems stay tough.
2. Beat the eggs vigorously with fish sauce, white pepper, salt and the rice flour for 1 min. until the mixture is pale and frothy.
3. Fold in the chopped leaves so they float evenly through the egg mixture.
4. Heat the oil hard in a 22 cm pan until a drop of egg mixture sizzles immediately.
5. Pour in the whole mixture at once and fry over high heat for 3–4 min. until the edge puffs up high and turns deep brown and crisp, then flip and cook for another 2–3 min.
6. Drain the omelet briefly on paper towel, cut into rough pieces and serve with lime wedges and rice.