Kai Jeow Moo Sab (Thai Fried Omelet with Pork)

"The first time that I ate one of these omelets was on the street in Thailand," says Leah Cohen, chef of New York's Pig & Khao. "I had never eaten a deep-fried egg and I was shocked that it was crispy but still tender. My mind was blown and [the] low-and-slow egg cooking that my French training taught me was turned on its ear." Two important tips: Whisk the eggs well until light and frothy and uniform in color, and make sure that the oil is smoking hot.

Kai Jeow Moo Sap (Thai Pork Omelet)
Photo: Anna Stockwell
Active Time:
15 mins
Total Time:
15 mins


  • 2 large eggs, at room temperature

  • 2 ounces ground pork

  • 2 garlic cloves, finely chopped or grated

  • 1 scallion, thinly sliced

  • ¼ teaspoon ground white or black pepper

  • 1 teaspoon soy sauce

  • Canola or vegetable oil, for frying (about 4 cups)

  • Cilantro leaves and Sriracha, for serving


  1. Fill a wok or medium deep-sided skillet with 2 inches of oil and heat over medium-high until shimmering and almost smoking.

  2. While oil heats, whisk eggs in a large bowl until light and frothy. Whisk in soy sauce and pepper, then add pork and break up into pieces with whisk. Add scallions and stir to combine. Set a paper-towel-lined plate alongside the stove.

  3. Check to see if the oil is ready by dripping a small amount of the egg mixture in. If it immediately puffs, the oil is ready. Carefully but quickly poor the egg mixture into the center of the hot oil. The mixture should puff and bubble immediately. Let it cook undisturbed for about 30 seconds, then use two spatulas to push any trailing egg mixture from the edges into the center and help coak it into a cohesive round omelette. Continue to cook until the underside is browned and the top is set, about 1 minute more. Using two spatulas, carefully turn the omelette, flipping it away from you to avoid splashing oil on yourself. Cook until the other side is browned, about 1 minute.

  4. Use both spatulas to lift the omelette out of the oil, let drip over the pan for a moment, then transfer to the paper towel-lined plate to drain. Transfer to a fresh plate and slice into four pieces. Divide between two plates, garnish with cilantro and serve immediately with Sriracha alongside.

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