Author Notes: For Thais, the recipe for a puffy fried omelet is almost too basic to say. It’s made from ingredients that all Thai people have in their fridge or pantry—eggs, sugar, fish sauce, herbs, and ground pork or crab if you want—and if you cook at all, then, of course, you can make it. Even if a restaurant doesn’t list it on its menu, it’s assumed that it can be whipped up at any time. The texture of this style of egg is almost like a frittata more than a traditional omelet, though you do achieve that same fluffy-inside effect but with the added bonus of crispy browned edges. The technique is essentially a shallow-fry, which causes the eggs to puff up as they quickly cook.
Using pork and/or crab can add richness, but ultimately they’re optional. This is just as good without any type of meat. I find that including some sort of onions or shallots adds body, but if you wanted to go even simpler you could always make the omelet with just eggs.
Reprinted from Night + Market. Copyright © 2017 by Kris Yenbamroong. Photographs by Marcus Nilsson. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC. —Food52
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