Kai jeow, Thai omelette (Thailand)

Preparation

1. 1

   Beat the eggs vigorously with the fish sauce until frothy: the harder and longer you beat, the more the omelette will puff up while cooking.

2. 2

   Heat a generous amount of oil in a wok or pan over high heat, until really hot and lightly smoking — this intense heat is what gives kai jeow its crisp, golden edges.

3. 3

   Pour in the eggs all at once in the centre of the hot oil and let them puff up without touching for 1-2 minutes, spooning hot oil over the edges if needed, until golden and crisp underneath.

4. 4

   Fold the omelette in half with a spatula, leave it 30 more seconds to cook through, then drain on paper towel.

5. 5

   Scatter with sliced spring onion and serve right away with rice, with a drizzle of sriracha if you like.