까맣게 탄 라임을 곁들인 Khai Jeow(태국식 튀김 오믈렛)

이 레시피 정보

Khai jeow is Thailand's beloved fried omelet -- nothing like a gently cooked French omelet, it's whisked hard to incorporate air, then poured into a generous amount of hot oil so the edges puff, blister, and turn deeply golden and crisp while the center stays soft. This version finishes the dish with a squeeze of lime that's been briefly charred on a dry skillet, a technique borrowed from Thai grilling that deepens the citrus into something smokier and rounder than plain fresh lime. The technique that separates real khai jeow from a regular omelet is the oil: enough should be used that the egg essentially shallow-fries, puffing up dramatically the moment it hits the pan, with the cook basting the top with hot oil using a spoon or by tilting the pan. Whisking the eggs vigorously with a splash of fish sauce right before cooking (not ahead of time) keeps them light and helps the omelet puff properly. Served simply over jasmine rice with a drizzle of sriracha or prik nam pla (fish sauce with chilies), khai jeow is one of the most common dishes in Thai home kitchens and street-food stalls -- fast, cheap, and endlessly comforting, often the dish Thai people say they'd choose if they could only eat one thing.

재료

서브 2

• 4 large계란
• 1 tbsp생선 소스
• 0.5 cup중성 오일(튀김용)
• 1라임(반으로 줄인)
• 2 cups재스민 쌀 요리(봉사를 위해)
• 1 tbspsriracha or prik nam pla(봉사를 위해)
• 2파(얇게 썬 것, 장식용)

조리법

1. 1

   Char the lime

   마른 프라이팬을 중간 정도 높은 불로 가열합니다. Place lime halves cut-side down and cook 2-3 minutes until charred and fragrant. 따로 보관하십시오.

2. 2

   계란을 휘젓다

   Just before cooking, whisk eggs vigorously with fish sauce for a full 30 seconds until frothy and well-aerated.

3. 3

   기름을 데우세요

   Heat oil in a small wok or skillet over high heat until shimmering and just beginning to smoke slightly.

4. 4

   Fry the omelet

   Pour in the eggs all at once -- they should puff and bubble immediately. Use a spoon to baste the top with hot oil for 30 seconds.

5. 5

   Flip and crisp

   Once the edges are deep golden and crisp, about 90 seconds, carefully flip and cook the other side 30-45 seconds until golden.

6. 6

   물기를 빼고 서빙하세요

   Lift onto a paper-towel-lined plate to drain excess oil briefly. Serve over jasmine rice with charred lime squeezed over top, sriracha, and scallions.

변형

• •

  资金を増やすための资金が必要であり、情报が豊富で、最新のバージョンが erhaltenにあり、Ziet genommen habenに、In der Sie sich die Zeit genommen haben、et die Sie bereits kennengelert habenが사용의미는 있습니다.

• •

  Dahili é um Grund、warum Tay biberlerini yumurta karışımına ekleyin。

• •

  Sobald Sie Ihren Service abgeschlossen haben, müssen Sie sich an den Service wenden。

저장

Best eaten immediately while hot and crisp -- khai jeow loses its signature crispy edges quickly. If needed, refrigerate up to 1 day and reheat briefly in a hot dry pan, though texture will not fully return.

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