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This Thai-style omelet is traditionally served over rice. It consists of eggs, fish sauce, a splash of lemon juice or vinegar, and optionally some soy sauce, cornstarch, or rice flour. This mixture is cooked in vegetable oil until slightly brown.
Unlike regular omelets, this Thai version is not folded, but simply flipped. Khai chiao may be served with various toppings, while chili sauce and cucumbers are traditionally served on the side.
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With the well-known Chinese five-spice mix at its core, khai phalo is a Chinese-inspired Thai egg stew consisting of shelled, hard-boiled eggs cooked in a soy sauce-based broth, along with vegetables or meat, usually chicken wings or pork, coriander seeds, chicken stock, palm sugar, and seasonings.
The stewing process gives the egg whites a characteristic brownish color and a unique fragrance. Pieces of tofu or mushrooms are often added to this dish during cooking. This sweet-flavored dish is typically consumed hot, accompanied by steamed jasmine rice or sticky rice, Thai curries, or a variety of spicy dishes.
Khai yat sai is a traditional type of omelet originating from Thailand. The name khai yat sai means stuffed eggs. In order to prepare the dish, eggs should be lightly cooked, seasoned with oyster sauce or fish sauce, topped with ingredients such as spring onions, carrots, tomatoes, peas, ground beef or pork, then folded over before serving.
Once folded over, it seems like the omelet is stuffed. It's recommended to serve khai yat sai on its own or with rice and chili peppers in fish sauce on the side.
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Hoy tod is a traditional dish that's commonly sold at street food stands. This crispy omelet is prepared with plump oysters or mussels (or both) and bean sprouts that are fried after being coated in savory egg batter. Once fried, the omelet is typically garnished with spring onions and served with assorted condiments such as green chili sauce, fish sauce with chili peppers, or tomato sauce.
There's also the spongy and gooey version called or suan, and it's said that men usually prefer or suan, while women opt for the crispy hoy tod.
MOST ICONIC Hoy tod
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Khai luk khoei or son-in-law eggs is a traditional dish from Thailand. It's made with a combination of hard-boiled eggs, sugar, fish sauce, shallots, chili peppers, tamarind pulp, and cilantro sprigs for garnish. The peeled, hard-boiled eggs are fried in hot oil, then taken out to cool down.
A sauce consisting of shallot oil, fish sauce, tamarind pulp, water, and sugar is then prepared in the same pan until it develops a slightly thick consistency. The eggs are then sliced in half, arranged on a platter, and drizzled over with the sauce.
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Kai jeow pu is a traditional crab omelet originating from Thailand. It's usually made with a combination of crabmeat, eggs, a bit of flour, fish sauce, and oil. About half of the eggs are fried in hot oil, topped with crab meat, and then the combination is topped with another layer of eggs.
The eggs and the crab meat can also be mixed together, then simply fried in lots of hot oil. Once the omelet has been shaped and fully cooked, it is served immediately. Kai jeow pu has recently been popularized by Bangkok's famous chef Jay Fai, whose street food stall was awarded a Michelin Star.
MOST ICONIC Kai jeow pu
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