Breakfast · 15 min · thai

Kai Jeow Moo Sap (Thai Pork Omelet)

Dinner decisions, handled: Kai Jeow Moo Sap (Thai Pork Omelet) pairs eggs with ground pork for a 15-minute Thai breakfast.

✓ USDA-verified nutrition data

Ingredients

• 6 Eggs
• 1/4 lb Ground pork
• 1 tbsp Fish sauce
• 2 Scallions
• 1/2 tsp White pepper
• 2 tbsp Vegetable oil

Steps

1. Beat the eggs with the fish sauce and white pepper until no streaks of white remain. Season the eggs, not the pan. The fish sauce needs to be inside the omelet, not under it.
2. Heat 2 tablespoons of oil in a wok over high heat until it shimmers and just starts to smoke. A Thai omelet needs violent heat. Timid heat makes a sad, pale omelet.
3. Pour in the egg and pork mixture all at once. It should puff and bubble dramatically at the edges. Tilt the wok so the raw egg runs to the hot spots.
4. Fry 2 to 3 minutes until the bottom is deep golden and lacy-crisp, then flip, or slide it out and flip it back in, and cook 1 minute more.
5. Slide onto a plate, top with sliced scallions, and serve over rice with a drizzle of sriracha or prik nam pla. Crispy edges, fluffy middle: that is the whole assignment.

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