Kai jeow

Kai jeow is a Thai omelette made from beaten eggs fried in a generous amount of hot oil until the edges are crisp and the centre stays soft.

What it really is

Kai jeow is made by beating whole eggs with fish sauce, and often a little salt or white pepper, then pouring the mixture into a wok or pan of very hot oil. The thin edges puff, brown and crisp within a minute while the middle remains loose. The omelette is flipped once or left to set and drained, and it is usually eaten as a plain side dish with rice rather than folded around a filling. Common versions add chopped spring onion, minced pork (kai jeow moo sap) or crab meat.

It differs from the French-style omelette, which is cooked gently in butter until just set and often folded or filled. Kai jeow is cooked hot and fast in a large amount of oil, so it is flat, frilled and browned, and it is seasoned with fish sauce rather than salt alone. It is also distinct from the Thai egg-based dish khai luk khuey, where whole eggs are boiled or fried in their shells.

How it's served

• Served hot as a side dish with steamed jasmine rice and other dishes in a shared Thai meal.
• Cut into wedges or pieces so that the crisp edges can be shared among the diners.
• Eaten with sweet chilli sauce, or with fish sauce and sliced bird's eye chilli on the side.
• Often served as a simple dish for a quick home meal with rice.

How to write it on the menu

• Name the main ingredient as eggs, with fish sauce as the seasoning, so guests know the flavour is savoury.
• Flag EGGS and FISH as allergens on the menu.
• State the variant: plain kai jeow, kai jeow with spring onion, or kai jeow moo sap with minced pork.
• Say that the omelette is deep-fried in a large amount of oil, so it is not a light dish.