Thai Pork Omelette (Kai Jeow Moo Sap)
Thai Pork Omelette (Kai Jeow Moo Sap) is one of Thai cuisine's easiest and most delicious egg dishes. This beautiful Thai omelet is a universal food Thai people enjoy, from street food vendors to Thai restaurants and homes. Learn how to make this comforting Thai-style omelette in different ways to enjoy it anytime.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 4 large eggs, at room temperature
- 4 oz ground pork
- Fish sauce. Light soy sauce works fine as a substitute or as an additional flavor. You can also try using half fish sauce and half soy sauce.
- 1/2 tsp white pepper
- 1 tbsp garlic, chopped small
- 2 tbsp chopped green onions
- 2 tbsp chopped shallot
- 1/3 cup vegetable oil for frying
Instructions
- 1
In a mixing bowl, whisk the eggs until the yolks and whites are well combined.
- 2
Add the ground pork, chopped green onions, shallot, fish sauce, and white pepper to the egg mixture. Mix thoroughly.
- 3
In a non-stick sauté pan, heat enough vegetable oil to cover the bottom of the pan over medium-high heat. Ensure the oil reaches the right hot temperature but not smoking. Pour the egg mixture into the hot oil, making sure it spreads evenly across the pan.
- 4
. Let the omelette cook undisturbed until the edges turn golden brown and crisp. If your burner cooks the omelette too fast, reduce the temp to medium heat.
- 5
Carefully flip the omelette using a spatula to gently turn the side of the omelette over to cook the other side until it's also golden brown, and the center of the omelet is set.
- 6
Slide the Thai pork omelette onto a plate to remove excess oil. Use a paper towel to line a serving platter to help absorb excess oil.