Hai Jiao or Hai Jiao, a Thai-style omelet, is strikingly different from its European counterparts. In fact, other than the fact that both are made of eggs, they have very little in common. While a European omelet should be light, smooth, creamy and soft, the ideal Thai Hai Jiao is fluffy on the inside and crispy on the outside, with a light golden brown hue, like a curly cloud. Serve Thai omelet on a handful of jasmine rice.
It is necessary
-
- 2 large chicken eggs
- ¼ teaspoon lemon (lime) juice
- 1 teaspoon fish sauce
- ¾ cup vegetable oil
- 1 tablespoon rice flour
Instructions
Step 1
Remove the eggs in advance so that they are at room temperature by the time the omelet is cooked. Boil jasmine rice. The omelet cooks very quickly and when you take it out of the wok, the rice should already be on the plates so that you don't have to shift the delicate and fluffy Hai Jiao again.
Step 2
Break the chicken eggs into a bowl wide and deep enough to hold twice the volume. Add a few drops of lemon or lime juice. If you don't have these fruits on hand, use white or apple cider vinegar. The acid will help soften the finished meal.
Step 3
Add one teaspoon of fish sauce to the eggs. Don't be afraid - it will give a slight saltiness, but not a fishy taste or aroma. Many recipes recommend using soy sauce instead, but it won't have the delicate golden hue you want.
Step 4
Preheat the wok. For Thai omelettes, a 22 cm wok is the best choice. Heat any light vegetable oil with a high smoke point. You can replace vegetable oil with melted lard without fear of excess calories, because since the Thai omelet is in contact with deep fat for no more than a minute, it does not have time to be saturated with fat. The main thing is that there is a lot of butter or melted fat and they are heated to a very high temperature.
Step 5
Beat the eggs lightly with a fork or whisk. Do not beat until firm foam, light and airy foam is enough. Stir in one tablespoon of rice flour (you can substitute potato or cornstarch for this). Stir, making sure the lump-free flour is dissolved in the egg mixture. If you are not sure if you will succeed, mix the flour with citrus juice and fish sauce, and add these ingredients to the beaten eggs all together. It is the flour (or starch) that makes the edges of the omelet crunchy.
Step 6
As soon as the oil begins to smoke, be prepared to pour the egg mixture into the wok. You can pour it in from a height to make Hai Zhao more layered, "cloudy", with jagged curvy edges. But be careful - with this method, hot oil can splash in all directions.
Step 7
Cook the omelet for 20 seconds. To accurately mark this time, in the English-speaking countries they count "Mississippi" - once a Mississippi, two Mississippi, and so on. If you have no other way of accurately timing, try counting to twenty Mississippi. Flip the omelet over and cook for another 20 seconds. Remove Hai Jao from the wok and place it on a handful of rice. Serve right away as this omelet is a kind of Thai fast food.
