Kai Jeow Moo Sap (Thai Crispy Omelet with Minced Pork)

Method

1. 1

   Beat the eggs hard with a fork or whisk until frothy and pale, working air into them.

   💡 That beaten-in air is what gives a real Thai omelet its craggy, bubbled edges.

2. 2

   Stir-fry the ground pork in a small splash of oil until just cooked through, about 3 minutes, then let it cool slightly and stir it into the eggs with the fish sauce, white pepper and spring onion.

3. 3

   Heat the oil in a small skillet over high heat until it shimmers and just starts to smoke.

4. 4

   Pour in the egg mixture all at once — it should sizzle violently and puff at the edges the second it hits the oil.

   💡 The oil needs to be genuinely hot; a timid pan gives a flat, rubbery omelet instead of a crisp one.

5. 5

   Fry undisturbed about 90 seconds until the underside is deep golden, then flip carefully and fry the second side 60 seconds more.

6. 6

   Lift onto a paper towel for a few seconds to drain the excess oil.

7. 7

   Serve whole over hot rice, with sriracha or fish sauce and chilies on the side.