When I reminisce about my trip to Thailand, I always think about the fried egg salad I had at Soie. It was a simple dish consisting of a fried egg dressed in a savory sauce and topped with fresh herbs. It doesn't sound like anything special but I was blown away by how delicious it was. Unfortunately, I haven't been able to find the exact dish back at home but there is a Thai restaurant that offers Thai omelets. Curious, I gave it a try, and much to my surprise, it was delicious! The only similarity it has to Soie's fried egg salad is that there are eggs involved but I like it so much, I order it every time. Inspired by both dishes I decided to create my own Thai omelet topped with aromatics and served with spicy ketchup. It's something different but definitely satisfying!
Thai Omelet
Ingredients
Pickled chilies
- 2 fresno chilies
- ¼ cup boiling water
- ¼ cup rice vinegar
- 1 teaspoon granulated sugar
- pinch of salt
Spicy ketchup
- ¼ cup ketchup
- 2 teaspoon sambal
- ¼ teaspoon black pepper
Remaining ingredients
- ¼ cup plus 1 tablespoon oil divided
- 1 bell pepper sliced
- 1 tablespoon cornstarch
- 1 tablespoon water
- ½ teaspoon soy sauce
- ½ teaspoon fish sauce
- 2 large eggs
- 1 tablespoon crispy shallots
- 2 tablespoon cilantro chopped
- 2 tablespoon scallions chopped
- 1 tablespoon Thai basil chopped
Instructions
- Pickle the fresno chile. Remove the seeds and slice the fresno. Combine ¼ cup boiling water with ¼ cup rice vinegar, 1 teaspoon sugar, and a pinch of salt. Stir until the sugar has dissolved. Add the chilies and let sit for at least 30 minutes.
- Make the spicy ketchup. Mix the ketchup with 2 teaspoon sambal and ¼ teaspoon black pepper. Set aside.
- Heat 1 tablespoon oil in a medium saute pan. Saute the sliced bell peppers until softened and slightly charred, about 4-5 minutes. Remove from heat and keep warm.
- Whisk together 1 tablespoon cornstarch with 1 tablespoon water, ½ teaspoon soy sauce, and ½ teaspoon fish sauce in a medium bowl until well combined. Add the 2 eggs and whisk together.
- Heat ¼ cup oil in a small saute pan over medium-high heat. When the oil starts to shimmer, add the egg mixture, and cook until golden brown. Carefully flip the omelet and cook for another 30 seconds or until cooked. Remove from heat.
- Top the Thai omelet with crispy shallots, cilantro, scallions, Thai basil, and pickled chilies. Serve with spicy ketchup.
**Helpful tips and common mistakes
The Thai omelet served in the restaurant in Los Angeles is just a puffy fried egg served with spicy ketchup. It's actually very simple so I decided to add fresh ingredients and more toppings to make it a tad more exciting. My Thai omelet is incredibly easy to prepare and can be ready in 30 minutes or less. Pickle the fresno and make the spicy ketchup the day before and you can have this ready in less than 20 minutes!
Prepare the remaining toppings including the sauteed bell pepper, chopped scallions, cilantro, Thai basil, and crispy shallots. You can fry thinly sliced shallots yourself or just buy prepared ones at Asian markets.
For the actual omelet, whisk together the seasonings with the cornstarch and water until well combined. Add the eggs and whisk together. I like to mix the cornstarch with the seasonings before adding the eggs because the cornstarch gets lumpy if mixed directly with the eggs.
Heat the oil until it starts to shimmer then add the eggs to the hot pan. The eggs will puff up and look almost like a souffle egg. Carefully flip the egg and continue to cook for another minute or until the eggs are set.
Top the Thai omelet with the sauteed bell peppers, fresh herbs, pickled Fresno, and crispy shallots, and serve with spicy ketchup. This Thai omelet is commonly served during lunch or dinner but I would gladly have this for breakfast too. Such a great way to serve eggs in a different way!
For more Thai food inspiration check out these sweet and spicy Thai noodles!
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