Kai Yat Say (Stuffed Eggs)
Kai yat say is simply pork mince, diced vegetables and oyster sauce or fish sauce, stir fried and wrapped in a thin omelette cooked in a wok. As with many Thai dishes, there is no one canonical version of it, but most versions will include garlic, onion, carrots, peas, and tomatoes, along with the pork, or sometimes chicken. Ingredients
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 eggs
- Salt and pepper to taste
- 2 tablespoons onion (minced)
- 2 tablespoons carrot (finely diced)
- 2 tablespoons green peas
- 1 garlic clove (finely minced)
- 100 g pork mince (or chicken)
- 1 tablespoon spring onions
- 1 teaspoon fish sauce (or oyster sauce)
Instructions
- 1
In a wok, heat cooking oil and add the onions and carrots.
- 2
When the onions are translucent add the garlic and the mince.
- 3
Stir until the mince is cooked through (about 10 minutes).
- 4
While that’s cooking, break the eggs into a bowl and beat lightly; add the salt and pepper.
- 5
Remove the mince from the wok and add a tablespoon of cooking oil (I love rice bran oil for cooking). Add the egg mixture and swirl the wok so that the mixture coats the wok to about halfway up the sides.
- 6
As the eggs start to set, add the mince to the centre of the omelette.
- 7
When the eggs start to hold shape, use a spatula to fold the omelette over the mix from each of the four sides.
- 8
Slide the omelette to the side of the wok and flip it onto a serving plate.
- 9
Cut an ‘x’ into the top of the omelette and serve. Add garnish such as coriander or chopped spring onions and serve with some chilli sauce.