Crispy Thai Omelette (Khai Jiaow)

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Here is Pailin Chongchitnat's (@PailinsKitchen) Thai omelette video, which I think is the best instructional video on the dish I've seen (plus, she actually speaks Thai): • Thai Omelette Recipe ไ...

[@shadowblade232]

I would watch Kenji just straight up boil water for 15 minutes and tell stories at this point.

[@puupipo]

"Hey everyone it's Kenji and we're going to be making boiled dihydrogen monoxide."

[@JKenjiLopezAlt]

Good idea for a video.

[@janner2006]

@@JKenjiLopezAlt I'm looking forward to April 1st 2022

[@pinkyjohns5198]

I check for new videos everyday! I don’t care what he’s cooking, I watch religiously!

[@hubertwebb]

Couple that with just washing the dishes with the story time.

[@RustySmeg]

I live in Thailand and always get excited when Kenji makes basically what I eat everyday for like 40 baht. Much love ✌️

[@KezieBeVibin]

Yeah I miss being able to get great meals for a dollar. Can't find it in America

[@maniswolftoman]

I’m always joyously surprised at how creative the simplest preparations of food are especially street food and especially in Southeast Asia. The difference between how a western cook uses a wok and how it is employed in the Asian Pacific is such an interesting look into culture and creativity.

[@strangerflesh]

Wow, still on 40 baht! Crazy! I was there over 12 years ago and I think that was price . Ate that almost everyday for 3 months lol.

[@Joshmo1234]

If you pay 40 baht for an omelette you are over paying

[@commandingsteel]

@@KezieBeVibin but we also make more than a dollar a day in America

[@filmbyben2]

"it's a little bit different to a French omelette" I burst out laughing

[@ttakeflighttt]

I didn't expect for him to say this until the omelette was already frying in oil lol

[@KB-jo6pt]

oh cooking humor! only a few will get it! Ha!

[@AscendtionArc]

One day the French will learn the secrets of crispy eggs and frying meat that isn't chicken as if it is.

[@bgleadbetter]

Yeah, this one actually looks good. French omelettes look like I’m just gonna eat a booger.

[@c.d.c9425]

@@bgleadbetter The French could just as easily say something as nasty about Thai omlettes - it looks like something from the bottom of a wet gutter. There's no such thing as cultural superiority. Different cuisines exist for a reason

[@Evan-bk9wx]

I really appreciate these videos. It's soothing to watch someone cook well, and talk knowledgeably about food. It's a nice change from the more toxic parts of the internet

[@maxvetter1336]

Especially some of the more toxic parts of food KZbin where the most important thing about any given dish is how many mortgages you’d have to get in order to pay for the ingredients.

[@adamshipley4061]

Happened to have all of the ingredients for the sauce and I made it to have with dinner tonight. Incredible flavor and a very quick and easy process. I went a little heavy on the peppers and my lips are still tingling but wow. The amount of new ingredients/techniques/flavors that I've made after watching these videos is awesome, thanks for doing these Kenji.

[@katherinekosich6307]

Kenji, thank you so much for these videos. You are truly generous to teach us, entertain us, and let us get to know you a bit. This is amazing work and I am so grateful for these calming, interesting, inspiring, delicious videos!

[@PianoDome]

I love your videos so much Kenji! Straight up POV cooking instead of polising with FX, angles, photos etc. Pure content with knowledge instead of product placements. Pure honesty when you say things like "you could make that more fancy, but I'm just cooking for myself, I don't need it fancy". Couldn't be any better! Keep it up!

[@tychred]

Love the Pailin's Kitchen shoutout. I've learned so much from watching her videos over the years.

[@ho335o]

I remember going to a mall food court in Thailand and ordering what I thought was an eggplant omelette in this style. But in fact the menu said egg ant. I thought it was a spelling error. It actually was an ant egg omelette. Surprisingly delicious!

[@andyhaung8106]

Love your videos, Kenji! It's always a delight to my day to watch them! Keep up the amazing work!!

[@AntonioMiguelSalazar]

Some helpful Thai kitchen translations from when I was a Thai cook. Gai = Chicken Moo = Pork Nuea = Beef Goong = Shrimp Geang = Curry Phad = Stir-Fry or Fry Satay = Grill Yum = Mix / Salad Thom = Soup

[@MMC-qd7is]

Yang = Grill too

[@ThyAsianMan]

Khao = rice

[@chang1865]

Satay is actually the name of spice mix used for that specific type of grilled meats.

[@bigjohnbriggs]

ต้ม just means boiled, not soup

[@DisillusionedAcronym]

gaeng is soup. curry is one type of gaeng. not all gaeng is curry. satay is a specific dish. yang is grill. thom/tom is literally "to boil".

[@kmk3910]

This is the best food channel on this website without a doubt. Thanks for all you do Kenji

[@papuneru]

I missed binge watching your videos, I should go for another right now!

[@woodrowwilder481]

when jamon is hangin out ready to eat you know it's gonna be good

[@sebastianescobar4697]

This are some of my favourite cooking videos!

[@user-ri6ow1us3k]

Definitely gonna try and make this, been feeling home sick so this should fix it lol. Thanks Kenji!

[@matheusbatista603]

I had never heard about deep frying eggs before, I'm really impressed by this. Looks versatile enough to be good with just about anything

[@sharpminor4214]

I like how these videos are shot POV style instead of the usual slick and clean cut style of a TV cooking show. Makes it much more realistic and easy to follow for me

[@ThePhillkillv2]

I never knew of your channel until recently, it's so cool to see that you're in San Mateo. I definitely want to give your restaurant a visit.

[@LouDaTrojan]

Huh, thank you for the warning. I never thought anyone would ever warn me about the dangers of not scrubbing well before touching my "other bits "

[@WastrelWay]

I did not scrub well once when making chili or enchiladas (can't remember), and it's a good thing for you that you got the warning. However, I'll never forget :-)

[@sullivan108]

I've seen that happen. Dude thought he'd washed well enough....he did not.

[@nlokteff]

Yep! Took a pee break one time after dicing jalapenos.. you only need to make that mistake once.

[@catharsis0]

For me, it was after chopping a pound of habaneros...

[@JerryB507]

Yeah, as soon as Kenji said that, I had a flashback and could feel the burning sensation. Heed the warning, children.

[@Graemyr]

Watching this while eating lunch makes me want a second, deep-fried lunch

[@mal9369]

that looks so good. will definitely be trying this tomorrow morning!

[@jjoebus]

I made this tonight for dinner. It turned out great! I thought it would be difficult to flip especially since I don’t have a wire strainer like Kenji but I used two big spatulas and it was went fine all three times. The sauce is sooo good.

[@sph3re]

Sorry, I had to pause the video and ask: Is that a wooden spoon with a smaller wooden spoon at the other end? _Where do I find such a magnificent invention?!_

[@JKenjiLopezAlt]

I found it at some random shop in Sonoma, I believe. Olive wood. Or maybe somewhere in Europe. It's not quite as useful as it seems.

[@krschulman]

Food52 sells a spoon like that.

[@maraschwartz6731]

@@JKenjiLopezAlt I'd imagine it's a bit hard to hold it without getting your hand dirty after using the tasting spoon yeah

[@alexk6982]

@@JKenjiLopezAlt Sign of the Bear maybe? Its on the square.

[@sph3re]

@@JKenjiLopezAlt Bah, that's a shame... still though, looks neat!

[@AnosmicGio]

Well there goes my New Years resolution, Thank you Kenji

[@clairemccaff]

YES, kai jiaow moo (pork omelette). I literally have cravings for this late at night - love from BKK.

[@larrydavid1354]

I thought this was fantastic, and reminded me of backpacking in Thailand. Thank you for making this and reminding me of that simpler time.

[@krophiquon]

I love that he linked to Pailin's channel. My 2 favorites

[@jepoyburner]

I appreciate the attention to detail of using spoon and fork with a dish like this that has rice and eggs. Makes it way more authentic

[@JKenjiLopezAlt]

Also just makes it easier to eat!

[@deroffi1572]

@@JKenjiLopezAlt Absolutely! After I met my wife (from the Philippines), I almost immediately started using spoon and fork for rice dishes. It really boggles my mind why we westerners consider a spoon as a tool "just for liquids".

[@mcbrainstem]

You never think about deep frying something like an omelette and then it makes a world of sense

[@jetbuckeye08]

you know you hungry when the palm sugar looks like glazed donut holes

[@ohboy9429]

i was just thinking that lmao

[@Discosn8ke]

Had this for almost every breakfast for almost my entire life. Somehow it seems to never get old or boring.

[@leedaomillz]

That looks so good!!

[@StevenD215]

This reminds me of when my parents made egg foo young at our Chinese take out, those fried stringy bits were the best. BTW, is that a new tattoo or did I totally miss that before?? Any specific meaning behind it?

[@addisonferrari7257]

I just made a “clean out the fridge” version of this and whoah its good. Thank you for this

[@primadeluxe4910]

"Other bits" Yeah I learned that one the hard way

[@opusgazelle]

Hey Kenji. Thanks so much for deciding to make this - a bucket list item! You made it look (relatively) relaxed process too. Will try soon. Meanwhile, what brand of cooker do you have? It looks excellent.

[@maroofhaque6445]

This is found all over Southeast Asia! Have you tried it with some lentil soup on the side or with a super, thin flaky rice flour roti? My favorite filling for this is with squash blossoms

[@shabushaburo]

Kenji always provides incredible tips, including "don't touch your other bits" after handling chili's/peppers. I learned this the hard way after preparing a jalapeno before having a scratch

[@flclub54]

💀

[@greenglassdoorjigglypuffcl4470]

You had me in the first half not gonna lie

[@emswurschtn4028]

First! Love your Videos Kenji❤️

[@MagdaNarima]

Indonesia have this kind of crispy omelette too. Very hearty and delicious!!

[@edsherman88]

Love these videos! Finally got me to donate to those hungry kids haha

[@screwlose]

Does anyone else want a kenji fridge tour? Not a kitchen tour but even time he opens his fridge I'm always blown away.

[@susanryman9948]

I have been searching for eggs like yours with their glorious orange color to no avail. I’m aware they get that color from what chickens are fed but I’m stuck in Houston with supermarket eggs. Love your channel!

[@Stan_sprinkle]

I’d be interested to see you do the Malay/Singaporean crispy oyster style omelette that uses tapioca or potato starch.

[@codediporpal]

Oh, wow. I'd completely forgotten about this dish and how good it is. I used to order this when I lived in Thailand 20 years ago, but never knew how to make it. Kai jiao just means scrambled egg, but the way they do it so savory.

[@majordomomedia]

LOOOOVE this one!!!

[@TheVietnameseCatGoblin]

I'm Vietnamese, we make this all the time at home (never knew Thailand has a version too!), we call it "trứng rán thịt" - literally fried eggs with meat. Vietnamese version doesn't have dipping sauce - I feel like we as a nation have much less dipping sauces than our neighbours. We usually just pan-fry it with enough oil to cover the bottom of the pan, and do it low and slow so the pork cooks through without burning the eggs. It still makes some of those crispy edges, but much less, and looks more like a frittata. Kenji is right though, those frilly crispy bits are the best. I was wondering if Kenji has tried this with pork brain instead of mince, it's a well-loved dish in Vietnam, though I myself am not a fan because of how fatty it is

[@crabmansteve6844]

Pork brains and eggs is also a thing here in the deep south US, or at least Georgia in particular. Absolutely delicious, especially with some wilted poke salad greens in it.

[@ahhhhhyeah]

Trung ran thit is good and very similar but much more dense that the Thai version. I do love that “poofy” Thai omelette texture and yes I agree I love the variety of sauces. In Vietnam it’s usually just soy sauce and chilies with their omelette.

[@maimee1]

The "dipping sauce" is actually just a condiment(?)(idk if that's the right word). Think of ketchup. It's for similar purposes. You don't necessarily have to pair them up. It's not part of the dish but a "you can, and many do eat with it" sort of energy.

[@maimee1]

Also the point about less oil, actually you don't _need_ that much oil to make it (the Thai version of the omelette). But Kenji's version is a style, albeit exuberant imo. The key is hot oil and a wok. Using a metal spatula to break it up (let the inner part come out and cook7/set) and then flipping it (also using the spatula) takes some skill, but that's what people normally do. Whatever tools work for you best tho.

[@TheVietnameseCatGoblin]

@@ahhhhhyeah Yes it's probably denser but I love how the meat keeps the omelette moist and kind of gooey. It's my comfort food really. And no dipping sauce at all for omelette in my family, not even soy sauce nor fish sauce

[@Jonpoo1]

Thanks for another great video.

[@tyhayden2022]

What's your favorite fish sauce brand? I always use red boat but have wondered if there's something better

[@Preyliens]

Hey Kenji, I was wondering if you were still planning on reviewing the Anova Precision Oven, or have and I missed it. Love your content and reviews, cheers.

[@AlexMiller6]

I second this!

[@Owen-wc1wr]

Oh yeah! I forgot about that. Very keen!

[@ranger7237]

I'm so glad I found this. There was 1 woman when I was in thailand that made omelets like this and it was the best thing I'd ever had.

[@commandingsteel]

pretty sure i had something like this ion the street in bangkok a couple years ago... it was awesome

[@TK-cs1qc]

Missed this🙌🏾

[@scottjc01677]

frying a whole egg this way is also a great way to compliment dishes like pad krapao, nice and crispy around the edges with a runny yolk

[@droxxx3583]

We have missed you man!

[@CCDRaydiance]

I like how the doggos wandered over and Kenji immediately reassured them they'll get some. Always love how Jamón takes a bite. Oh, and the omelette looks tasty too!

[@dirtthirst3348]

Hi Kenji! Can you give us some info on that mortar and pestle? I've been trying to decide what mortar/pestle to get and that one looks nice!

[@BartonHNewell]

Kenji! This is the only way I've ever found that I like eggs (well, the deep-frying that is). This style, which I assume is similar to egg fu young, is basically what helped me stay on the Keto diet. It required so damn many eggs, and as a guy who doesn't like eggs, that really sucked. Thanks for this recipe!

[@FrankZoldak]

Nice I've been watching your videos for months now but this one I'm actually gonna make.

[@TravisDavis]

That pause before "...your other bits". That's real life experience talking.

[@Semiotichazey]

I've never seen a deep fried omelette before. Just after I've gotten the hang of French omelettes. This must be a very different experience...I'll have to try it out.

[@omeadpooladzandi9786]

So almost at a million subscribers. What drives you, a quite successful chef, to do KZbin. You don't do sponsors you absolutely never shill anything. Is this just a hobb?. I personally benefit so much from your videos. I don't know I'm just do glad you are here. Thanks for the inspiring videos

[@videocontentmarketer]

Awesome!

[@pk8720]

that’s quite a lot of palm sugar in prik nam pla. usually, we would use that as a dip called “nam pla whan” (sweet fish sauce dip) for green mango or, sometimes, guava as a snack. but, for khai jeow, the main ingredients for prik nam pla are just fish sauce, chopped bird’s eye chilli, garlic and a bit of lime squeeze, sometimes people adds chopped shallots in as well.

[@muslimahsista]

Thanks for sharing

[@GavinSchumaker]

My Thai wife was yelling "paw, paw!" (Enough!) at the TV during your liberal application of fish sauce in the nahm plik there. 😂. Great video as always, Kenji!

[@TheRdruryk8]

looks excellent.

[@shanewittershicks6491]

Is anyone else tickled that "moo" = pork in Thailand? Thanks again for the fascinating demo Kenji!

[@imhoching]

the dogs are so adorable!!

[@TheMagikman29]

Hey Kenji, I was watching a Chef Wang video- Eggplant Dragon- and at around the 4:00 mark he says to add white sugar for umami (or at least that's what the subtitles say). Do umami and sweet flavors overlap? Could you help to give me a bit of clarification? Thanks!

[@AscendtionArc]

Thanks for this video.

[@lepistanuda]

Omg I literally just tried one of these for the first time a couple months ago and I’ve been dying for more since

[@gp6774]

What type and size of the mortar and pestle do you use? is it same you used for the guacamole recipe? is it available in amazon? Thanks

[@TeresaHata]

Love the omlette will try it tomorrow. Can you tell us the name of your dishes please. Thanks.

[@TheMom2phoenix]

well THAT looks amazing

[@crepedoddles6148]

Thank you for representing us, Kenji

[@TheHabadababa]

For all of us that have electric stoves that can't really use a round bottom wok. How much oil would I need in a normal pan to make something like this? Would like half an inch depth be enough?

[@jackpuntawong5866]

Usually, in colledge , we eat it with rice and thai sriracha sauce (it’s a bit sweeter than the American one)

[@nfrontier78]

@Kenji, what do you do when you are done with the oil, do you reuse is and how do you siff/store it?

[@chip944]

Hey Kenji, I'm curious how you normally use this oil afterwards? do you just dispose of it normally?

[@evancase7234]

Love the new digs, but the kitchen is a little dark! Would be awesome if you could add some overhead lighting for the videos.

[@peglegthered]

Nice wok. I might be able to get away with frying this on a large 12" skillet. Also great to see a mention of Pailin's cooking. I've started adding onions and cilantro-garnish to my chicken adobo because of her.

[@nateratliff3718]

I grew up in thailand and lemme tell you from the ages of 0-7 this was my go to meal

[@Ash_Wen-li]

I'm surprised your parents let you cook so young

[@nateratliff3718]

@@Ash_Wen-li in Thailand it’s equally cheap to eat out as it is to eat at home, so it was very common for my family to eat at the local market. I did very little cooking from the ages of 0-7 lmao

[@Maxaldojo]

...before you go touching your eye or other bits... LOL! Fun recipe, Kenji.

[@Tottenhamie]

I grew up eating this since my dad always loved making it with a nice bowl of rice. As an adult, I prefer eggs very under but now I’m thinking it should give it another shot.

[@georgsimpson3378]

Hi my beloved Kenji!!! Do you still own and use a outdoor pizza oven- and if yes: Could you show some non pizza uses...? Please :) Greetings from Austria!

[@Empurios1]

Do you reuse the oil? If so, how many more times can you use it, and what do you store it in?

[@andrewtran6429]

I love how the dog immediately scampers forward when he starts cutting the omelette. It knows too much at this point

[@Bryan-xg5os]

Hey Kenji, I'm curious about the difference between the nam pla prik and nuoc cham. Is it the higher amount of chili and garlic? I've made nuoc cham based on a Serious Eats recipe but never tried this other one before.

[@JKenjiLopezAlt]

One is Thai and one is Vietnamese. They are very similar. Nam pla phrik can be as simple as just fish sauce and chiles while Nuoc cham typically has other flavorings. But they def overlap.

[@BrandonMorris88]

Are there any decent substitutions for the palm sugar? Primarily for those of us that want to make this but can't consume sugar, but can consume natural sweeteners like monk fruit, erythritol, and stevia.

[@yoyosaur]

I've never used fish sauce without cooking it. Do you use a specific brand I find the smell kinda overwhelming. Just something to get used to?

[@fadhelal-ibrahim2246]

I respect you Kenji. Alot. big fan. Love your work -- but my friend I cant watch the videos! I get a headache with all the movement .. I close my eyes and just listen to your instructions :|) so thank you for being clear with with instructions :)

[@JKenjiLopezAlt]

It's not for everyone, I'm afraid!

[@theatk]

wow, this was real quick. I always love your vids, Kenji! question - why do you have a butcher block and then put a cutting board on top? I'm setting up my kitchen right now and I'm wondering if I should do the same.

[@m.theresa1385]

I do similarly with some things. It’s much easier to wash a small cutting board of garlic and peppers etc rather than my entire large block .

[@theatk]

@@m.theresa1385 that actually makes a lot of sense. Thank you!

[@muhammadizzhusaine2317]

This reminds me of Nasi Bujang (Bachelor's Rice because its cheap) just straight up rice, crispy oily omelette, some sambal and plain soup i used to eat at college.

[@TkR311]

Nasi bujang for lyfe. Saved me plenty times as a broke college kid.

[@networkn]

My arteries are hardening just watching that porous mixture absorbing that oil :) Great video, thanks!

[@lutaseb]

can this be used as a marinade for BBQ? will the taste be strong enough?

[@maasurao]

Kudos on the Nam Pla Prik! That's pretty much good for every Thai dishes!

[@toanthai]

Love Thai omelette and rice with chili fish sauce. Have it every time I am in Thailand.

[@paiskan]

SEA people: oh! my daily lunch but with thermometer 😁