Khai Jiao: Thai Omelette with Garlic, Tomatoes, Shallots, and Cilantro

When it comes to eggs, I'm what you Instagram hashtaggers would call an "Egg Slut." I LOVE eggs and could eat them prepared in a lot of ways whether it's boiled, poached, fried, scrambled, or even steamed (very popular in Japan). Not only are eggs delicious, in moderation, they are packed with nutrition!

In Thailand, eggs are often made to accompany and enhance a certain dish. The most popular one and my all-time favorite being "Pad Krapow" where an egg is fried to crispy (edges) and gooey (yolk) perfection then placed on top of a stir-fry of whatever meat or seafood you choose with garlic, holy basil, and chilis. In the mornings, you can also find poached eggs in our congee of minced pork, ginger, and scallions (this is probably the closest you're going to get to "Breakfast" food), but of all the different ways to eat eggs in Thailand, the "Kai Jiao" is probably the most popular or "fancy" way of preparing eggs because it can be served as an extra dish or on its own.

Khai Jiao is the first Thai dish my mom taught me how to make. She always said, "Rich or poor, you can always count on a delicious and satisfying meal with a Thai Omelette!" She was right because in the first couple of years after college when I moved to DC, I was living in an apartment I couldn't afford and was basically surviving off of Thai Omelettes (and packaged Ramen). Thus, I've spent countless hours perfecting the flavors and execution of this special omelette, not to mention all the experimenting I did with different fillings and combinations. I love that you can add whatever you want to it and it's still good! This combination of garlic, tomatoes, shallots, and cilantro happens to be my go-to, but in Thailand this dish is most famously made with minced pork, "Khai Jiao Moo Sap."

...And yes, we also eat this with rice.

Ingredients (serves 2 - 4):

- 5 Fresh Eggs, beat well
- 2 Garlic, minced
- 3 Shallots, sliced thin
- 4 Cherry Tomatoes, halved
- 2-3 Thai Bird Eye Chilies, chopped up (add none, less or more depending on heat preference)
- 2 tbs Cilantro, chopped
- 1 tsp Ros Dee Chicken Flavor Seasoning
- 1 tbs Fish Sauce
- 2 tsp Maggie Sauce
- Cooking Oil
- White Pepper Powder

Directions:

1. Crack the eggs into a bowl and beat well (I use a fork for this)

2. Before dumping any of the ingredients in with the eggs, add a liberal amount of cooking oil into your WOK (yes, this omelette is made in a wok and NOT a flat pan). Not enough oil for deep frying or that would make it too greasy, but enough so that the omelette can obtain a nice, slightly crispy edge when it's cooking

3. Mix the shallots, tomatoes, chillies, and 1 tbs of cilantro in with the eggs, then add the Ros Dee seasoning, fish sauce, and Maggie sauce. Mix well and set aside

4. Once the oil is hot, throw the minced garlic into the wok. Cook for about 20 seconds or until the garlic has browned. Pour in the egg mixture and immediately with a fork, make sure to disperse the ingredients around to ensure the perfect bite each time (the garlic also tends to be pushed towards the edges so bring them into the omelette and be sure to spread out the tomatoes so they don't make one area of the omelette too heavy to flip)

5. Cook on high heat for about 10 more seconds, allowing the edges of the omelette to gain a slight crisp and turning the bottom a nice brown before lowering to Medium-Low heat.* Run your spatula around the entire edge of the omelette to make sure it's not sticking to the pan and also be sure to check the bottom of the omelette frequently so it doesn't burn, adjusting your heat accordingly

*If you find that the bottom is cooked really well but the egg is still very raw and runny on top, lift half of the omelette up with your spatula and allow the raw (egg) mixture to run underneath so it cooks better

6. Once the bottom is nicely cooked and the egg is a little more formed on top (not as liquidy), get the spatula under the omelette and in one quick and swift movement, flip the entire omelette onto its other side.** Cook for about 2 more minutes or until the omelette is done. If it looks done but you're concerned that it might be raw in the center then stab it with a fork. If it's runny then turn the heat down even more and let it cook for another minute or so

**Do not be discouraged if it falls apart when you try to flip it! Even if you end up having to cut it in half to flip or end up with two or three big pieces of the omelette, as long as you didn't end up with scrambled eggs, you're okay!

7. Once the omelette is cooked through, slide it onto a plate, give it a few shakes of that white pepper powder and then garnish with the remaining cilantro. Serve and enjoy with rice!

As simple as this sounds, it'll probably take you a few go's to perfect your Thai Omelette...There's definitely a technique to making an omelette (any omelette!) and it requires a lot of patience, practice, and fidgeting with your stove to find that ideal cooking temperature. Feel free to also experiment with different fillings! My other favorite combination is garlic, mushrooms, and shallots...mmmm! Yum!

Well, thank you for stopping by and I hope you enjoy creating your very own "Khai Jiao!"

Chokh Dee!

Stevie