Thai Puffy Omelet Recipe

Name: Thai Puffy Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 21/2 teaspoons fish sauce; 1/2 teaspoons sugar; 1/2 cups red onion or shallot, thinly sliced (root to stem); 1/4 cups (or 11/2 ounces) lump crabmeat or ground pork, at room temperature (optional); 1 pinch ground white pepper; 2/3 cups vegetable oil; 1 handful cilantro, roughly chopped and with stems (optional); 3 pieces Thai basil leaves, torn, plus more to taste; 1 dash Sriracha sauce, for serving, plus more to taste

Servings: persons

3 eggs
21/2 teaspoons fish sauce
1/2 teaspoons sugar
1/2 cups red onion or shallot, thinly sliced (root to stem)
1/4 cups (or 11/2 ounces) lump crabmeat or ground pork, at room temperature (optional)
1 pinch ground white pepper
2/3 cups vegetable oil
1 handful cilantro, roughly chopped and with stems (optional)
3 pieces Thai basil leaves, torn, plus more to taste
1 dash Sriracha sauce, for serving, plus more to taste

1
In a small bowl, beat the eggs with the fish sauce, then fold in the sugar, red onion, crab or pork, and a pinch of white pepper.
2
Heat an empty wok over high heat until it begins to smoke, then swirl in the oil. Once the oil is shimmering, pour in the egg mixture using one swift motion. You're basically making a deep-fried egg pancake, so the oil should be hot and plentiful. The egg will crackle and sizzle at first, but after about 20 seconds it will have died down enough that you can flip it over. Don't worry about executing the perfect flip; this isn't meant to be a flawless French omelet. Cook the other side for 20 seconds or so, until golden, then remove it from the pan and let it briefly drain on a paper towel. Garnish with herbs, if desired, and serve Sriracha on the side.
3
A note on ground pork: Thai-style is to mix it into the egg raw so that it cooks together with the egg (bring the raw pork to room temperature first). If you're worried about undercooked pork, you can also parcook the meat beforehand.

545

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggs, 21/2 teaspoons fish sauce, 1/2 teaspoons sugar, 1/2 cups red onion or shallot, thinly sliced (root to stem), and more.

Yes, Thai Puffy Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Puffy Omelet

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