A delicious Thai version of an omelette from ” Dinner” by Meera Sodha.
Ingredients
- 1 red bird's eye chilli very finely sliced
- 2 1/2 tbsp fish sauce use vegetarian if you like
- 1 tbsp lime juice from 1 lime
- 8 large eggs
- 4 tbsp rapeseed oil
- 1/4 tsp Fine salt
- To serve:
- jasmine rice cooked
- fish sauce vegetarian if preferred
- mayonnaise ideally Kewpie
Servings:
Instructions
- First, make the nam pla: put the chilli, 2 tablespoons of fish sauce and the lime juice into a little bowl and stir, then set aside
- To make the omelette, crack the eggs into a bowl and add 1/2 tablespoon of fish sauce and the salt. Pierce the yolks with a fork, then gently mix so that the yolks and whites are ribboned or marbled together
- Put the oil into a wide non-stick pan, for which you have a lid, over a medium heat and have a wooden spoon on standby Check the temperature of the oil by dipping the wooden spoon into the pan: when bubbles form around the tip of the spoon, the oil is hot enough
- Pour the eggs into the pan and, with a wooden spoon, and treating the pan as if it were a clockface, push the wet egg mixture into the centre of the pan at the 1, 2, 3 (and so on) hour marks, continuing in a clockwise direction until you’re back to where you started.
- Do this twice in fairly quick succession (it should take around 2 minutes), then pop the lid on for the final 30 seconds to just cook the egg on top
- Cut into quarters and serve over freshly cooked rice with the nam pla, extra fish sauce and Kewpie mayonnaise on the side
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