Thai cuisine · Breakfast & Eggs

Khai Jiao Bai Horapha

High-puffed Thai omelet straight from the hot wok, threaded through with Thai basil and chili.

Ingredients · for 2 servings

• 4 eggs
• 1 handful Thai basil
• 2 red chilies
• 2 scallions
• 1 tbsp fish sauce
• 1 tsp lime juice
• 1/2 tsp white pepper
• 100 ml neutral oil
• 150 g jasmine rice

Instructions

1. Wash the jasmine rice, set to cook with 220 ml water, covered, for 12 min. and let steam for another 5 min.
2. Pick the Thai basil leaves, cut the chilies into fine rings and the scallions into narrow rounds.
3. Whisk the eggs vigorously with fish sauce, lime juice and white pepper for at least 1 min. until foamy — the foam is what makes the omelet puff up later.
4. Stir in the basil, chilies and scallions, and heat the oil in the wok to 180°C until it lightly smokes.
5. Pour the egg mixture in one go from about 20 cm above into the hot oil; it puffs up immediately — flip after 60 sec. and fry for another 45 sec. until both sides are golden and frilled.
6. Drain the omelet on paper towels, cut into pieces and serve with the hot rice.