Tuesday, August 19, 2014
I recently remembered eating big puffy and somewhat crispy eggs in Thailand and wondered why I had never attempted to recreate this dish at home. It's really just a simple omelet, although it's not folded and stuffed like we would often think of when we hear the word. Also, with Thai-style omelets, you want some brown on your eggs and some crispness. These were often part of a larger family-style meal and always served with rice. I made mine into individual omelets and served them with Sriracha and some pickled cabbage I made the night before along with Jasmine rice for a complete and quick dinner.
This dish is a nice change-up from your typical eggs and turns them into a meal suitable for lunch or dinner. The recipe below is for one individual serving omelet. I simply used scallions, but you could add other things like shallots, cooked pork or chicken, etc. You'll want to get some egg and rice together in each bite (Sriracha is a must for me).
1 tablespoon coconut oil
2 large eggs
3/4 teaspoon fish sauce
pinch of black pepper
1/2 teaspoon fresh lime juice
1 scallion, thinly sliced with greens and whites separated
In a small cast-iron or other non-stick skillet, heat the coconut oil over medium heat. Whisk the eggs, fish sauce, black pepper, and lime juice together in a bowl until fluffy. Then stir in the scallion whites.
Pour the egg mixture into the hot pan. Leave the eggs to sit until they set and start to turn fluffy and golden. After about 2-3 minutes, flip the eggs with a spatula and cook for about 1 minute on the other side, or until they are cooked through.
Serve immediately topped with the scallion greens and a side of Jasmine or white rice and Sriracha, if desired.
What was I cooking one year ago?: crabapple mostarda
Two years ago?: summer squash macaroni & cheese
4?: shiitake hazelnut pate