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A quick and delicious Thai-style omelet, deep-fried to achieve an incredibly fluffy, puffy texture with crispy edges. Seasoned with fish sauce, soy sauce, and a hint of MSG, this simple dish is packed with umami flavor and is perfect served over a bed of rice.
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Whisk eggs with chopped green onions, fish sauce, soy sauce, MSG, and a splash of water until fine. → Heat a generous amount of oil in a pan over high heat until just below its smoke point. → Pour the egg mixture into the hot oil; it will puff up instantly. → Fry until both sides are golden brown and crispy, basting with the hot oil as it cooks. → Drain the excess oil and serve hot over rice.
Whisk eggs with chopped green onions, fish sauce, soy sauce, MSG, and a splash of water until fine. → Heat a generous amount of oil in a pan over high heat until just below its smoke point. → Pour the egg mixture into the hot oil; it will puff up instantly. → Fry until both sides are golden brown and crispy, basting with the hot oil as it cooks. → Drain the excess oil and serve hot over rice.
A quick and delicious Thai-style omelet, deep-fried to achieve an incredibly fluffy, puffy texture with crispy edges. Seasoned with fish sauce, soy sauce, and a hint of MSG, this simple dish is packed with umami flavor and is perfect served over a bed of rice.
In a medium bowl, add chopped green onions.
Crack three eggs into the bowl.
Using a fork, whisk the eggs vigorously until they are well-beaten and fine in texture.
Season the egg mixture with a splash of fish sauce, a splash of Thai soybean sauce, and a pinch of MSG.
Add a small splash of water to the eggs. This is the secret to achieving a very big, fluffy omelet.
The key to the signature puffy and crispy texture is using a generous amount of very hot oil for frying.
Adding a small amount of water to the egg mixture is a crucial tip for making the omelet extra fluffy.
Be extremely careful when pouring the eggs into the hot oil, as it will splatter violently. Always pour away from your body for safety.
While a lot of oil is used for frying, the omelet doesn't absorb all of it. Be sure to drain it well before serving.
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