Kai Jeow – Thai Omelette with Dill
Kai Jeow, the airy Thai omelette, is my go-to quick-fix meal, especially when I have fresh coriander or dill on hand.
During my time as an exchange student living with a Thai family in Bangkok, this dish quickly became a favourite of mine. I would eagerly request it almost every evening. Their grandmother taught me her method in their open-air kitchen tucked away in a maze-like side street. I remember how it was served as an additional side dish alongside light, brothy curries or stir-fried vegetables, accompanied by rice.
Kai Jeow is commonly made with coriander, but dill is a great alternative. In this recipe, I’ve included other flavourful vegetables for added variety. It’s an uncomplicated, no-frills dish—slightly burnt edges or broken pieces are perfectly acceptable!
Enjoy it with steamed rice, and for an extra kick, pair it with Nam Pla Prik, a spicy and tangy dipping sauce.
Recipe by Meiko Nakayama
INGREDIENTS: (to serve 2)
- Egg 4
- Dill a handful
- Tomato ½(diced)
- Red onion 1/4(diced)
- Fish sauce 1tbsp
- Brown sugar 1tsp
- Salt and pepper to taste
- Water 100ml
- Vegetable oil 2tbsp
Nam Pla Prik Dipping Sauce (optional)
- Fish sauce 1tbsp
- Lime juice 1tbsp(you can sub for rice vinegar)
- Brown sugar 1tsp
- Garlic 1/2clove(chopped finely)
- Fresh red chilli as you like.
METHODS;
- In a bowl, combine all the ingredients for the omelette, except for the oil, and mix well.
- Heat the oil in a non-stick pan over high heat until a faint haze appears. Whisk the mixture in the bowl vigorously with a fork to create bubbles, then carefully pour it into the hot oil. Use a spatula to gently pull the cooked edges towards the centre, allowing the uncooked mixture to spread evenly.
- Once the bottom turns golden, flip the omelette to cook the other side until golden as well. Pat off any excess oil with kitchen paper before serving.