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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

How to Classic Thai Omelette

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You can’t beat a cracking omelette, and this classic Thai version is extra special. The shallow frying technique keeps things crispy on the outside but fluffy and creamy on the inside – but do be careful at the flipping part... slowly does it! Whip one up for breakfast, lunch or dinner, and I guarantee the kids will love this one, too. 

WATCH THIS RECIPE

HOW TO CLASSIC THAI OMELETTE

PREP TIME

5 minutes + 10 minutes resting

COOK TIME

5 minutes

SERVES

1

Ingredients

3 eggs

1 tsp fish sauce

100g (3.5 oz) pork mince

oil for shallow frying

Coconut Sriracha, to serve (or another other type of chilli sauce you prefer)

steamed rice, to serve

Steps

Step 1

Crack the eggs into a bowl and add the fish sauce. Whisk until well combined. Add the pork mince and whisk until well combined. Allow to rest for 10 minutes.

Step 2

Heat about a 2cm (about ½ inch) depth of oil in wok or frying pan over medium-high heat. When you can dip a wooden spoon into the oil and see little bubbles forming, then you know the oil is hot enough. Pour the egg mixture into the centre of the pan. Wait for it to bubble up. Use a spatula to break the egg a little bit in areas to ensure you don’t have a layer of uncooked egg sitting on the top. Once the edges are crispy, use two spatulas to carefully flip the omelette over. Cook until crispy and golden. Transfer to a plate lined with paper towel. Blot with extra paper towel. Serve with rice and Coconut Sriracha or any type of hot sauce.

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