Thai Omelette

Crisp-edged Thai omelette with a fluffy centre, seasoned simply with fish sauce and lime.

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The characteristic puff comes from pouring well-beaten eggs into hot oil; using a small wok or saucepan makes the technique easier.

Ingredients

• 4 eggs (large)
• 2 tsp fish sauce
• 1 tsp lime juice
• 0.25 tsp white pepper
• 1 spring onion (finely sliced)
• 120 ml neutral oil (for frying)
• jasmine rice (to serve)

Step-by-step method

1. Crack the eggs into a bowl and add fish sauce, lime juice and white pepper.
2. Beat vigorously with a fork for 30–45 seconds until frothy. Stir in the spring onion.
3. Heat the oil in a small wok or deep frying pan over medium-high heat until shimmering.
4. Pour the egg mixture into the centre from about 20 cm above the pan. It should puff immediately around the edges.
5. Cook for about 1½ minutes until the underside is deep golden, then carefully flip with a wide spatula.
6. Cook the second side for 45–60 seconds until set but still soft inside.
7. Drain briefly on kitchen paper and serve immediately over hot jasmine rice.