Thai cuisine · Breakfast & Eggs

Khai Muan

Wafer-thin cooked egg layers rolled into a firm log and sliced into fine rounds.

Ingredients · for 2 servings

• 5 eggs
• 2 tsp light soy sauce
• 1 tsp sugar
• 1/2 tsp white pepper
• 2 tbsp water
• 2 tbsp oil
• 1 spring onion
• 1 pinch salt

Instructions

1. Whisk the eggs with light soy sauce, sugar, white pepper, salt and the water, then pass the mixture through a fine sieve so the log turns out smooth.
2. Cut the spring onion into paper-thin rings and stir into the egg mixture.
3. Heat a 24 cm nonstick pan over medium heat, brush thinly with oil, and pour in a ladleful of egg mixture, swirling immediately until it coats the bottom.
4. As soon as the surface has just set but is still slightly moist after 1–2 minutes, loosely roll up the omelet from one side using two spatulas and park the roll at the edge of the pan.
5. Oil the pan again, pour in the next ladleful, tuck the edge of the new layer under the existing roll, and continue rolling everything together; repeat with the remaining mixture.
6. Let the finished roll rest for 3 minutes, cut into 2 cm thick slices, and serve cut-side up with rice.