Thai Omelette (Kai Jeow)

20231204, #breakfastdiary 912, -5°C/clear, 21min/workout(U) A Thai-style omelette, #kaijeow According to #thecook, if there's a scale for how intense omelette cooking gets, French omelettes sit at the far left, American omelettes a bit further right, and all the way at the right end is the Thai omelette, kai jeow. Anyway, anything deep-fried can hardly taste bad, but what really gets me is the edges — those airy, ready-to-fly-away layers that are somehow crispy at the same time. #soyummy First, mix 2T sriracha sauce, 1/2t fish sauce, 1t oligo syrup, and 1T lime juice to make the dressing. Beat 2 eggs with 1/2t fish sauce until well combined. (Really mix it well.) Pour plenty of oil into a wok, heat until it just starts to smoke, then pour in the beaten eggs. After about 30 seconds — once you've checked the bottom has set — carefully flip it so the oil doesn't splatter. Another 30 seconds later, check the bottom again, shake off a little oil over the pan, and quickly flip it onto the rice. Pour over the sriracha dressing (cilantro would be great here, but I didn't have any) and top with chopped scallions.