Thai Omelette with Minced Chicken

Food memories.  They are more sensory than any other memories.   I remember first watching the food series, Kylie Kwong: Heart and Soul in 2003.  Kylie’s style was eclectic with a touch of bohemian.  When she demonstrated her Chinese homestyle eggs, I was intrigued.  Back then, as a westerner living in an Asian city, the omelette I was used to looked nothing like what I had just watched on tv.  The omelette swims in hot cooking oil.  The egg splutters while it cooks.  Once removed from the wok, drizzle eggs with oyster sauce and garnish with chopped spring onions, and chillies.  Trust me, it is the most delicious omelette you’ll ever taste!  I made this style of omelette for years but when we moved back to Canada, the dish seemed to go by the wayside.

Last week I made chicken wontons and had some filling left over.  I pondered what to do and the lightbulb came on.  Why not make a Thai omelette?  We frequently ate those when we lived in Bangkok.  The style is slightly different from Kylie’s but equally delicious.  The omelette can be served without minced pork or chicken.  The following serves one person but is generous enough to share.

you will need

2 large eggs
½ teaspoon lime juice
1 teaspoon fish sauce
1/2 teaspoon soy sauce
1 tablespoon water
1 tablespoon cornstarch
1/2 cup minced raw pork or chicken (optional)
¾ cup vegetable oil

method

In a medium bowl beat eggs with a fork until frothy then mix in the lime juice, fish sauce, soy sauce, cornstarch, water, and raw minced pork or chicken (break up the meat into small pieces). Heat the vegetable oil in a round-bottom wok set over medium-high heat until lightly smoking. Pour the egg mixture into the oil in one go. The egg will immediately puff up. Do not disturb it. When the edges have turned golden brown, use two spatulas to flip the omelette. Let the other side cook for another minute. Use the two spatulas to lift the omelette out of the oil, let drip over the pan for a moment, then drain on a plate lined with a paper towel.  To serve, top with sliced spring onions and a fresh squeeze of lime juice.

the culinary chase’s note:

Sensory overload with this deep-fried egg. Enjoy!