Five top chefs share easy tips to upgrade your boring ‘khai jiew’ omelette

“Try to season each ingredient separately and roll the omelette like how Jay Fai does.”

Chef Andrew remembers how, even back in Canada, he would always add wild mushrooms into his omelette and would season each ingredient separately before throwing them all into a hot pan. He does the same here in Thailand, only with local ingredients. “Take some garlic, chili, coriander root and onion, and then crush them all together. Stir-fry with some mushroom, which will bring out a good aroma. You can add some Thai fermented sausage or climbing wattle, aka cha-om.” 

Another tip from the 80/20 head chef is to fold the egg like how the French do. (Think Jay Fai’s crab omelette.) He also told us to “pour some whisked egg” in the middle before folding so that your omelette ends up with a “lava-like” texture. 

For a more well-rounded meal, Chef Andrew suggests having your omelette with red-hot chilli paste and chilli sauce. Seems like he’s a big fan of spicy food!

“Bacon oil will enhance the aroma of the omelette.”

The talented chef of one of Bangkok’s most elegant Thai restaurants believes that you don’t need a lot of time to make an omelette. Chef Joe suggests using anything that’s available in your fridge to add to your fried egg. Bacon, marinated pork, chilli paste—you name it.

“But if you want to try and make the version I serve at Paii, then always use organic eggs. Whisk them with milk to smoothen the texture and then season with Rayong fish sauce. Fry the egg in a pot, instead of in a pan, so the shape is round and the dish comes out soft.”

And don’t forget to use bacon oil. According to Chef Joe, it’s essential if you want to give your omelette that extra oomph.

“Mushrooms go best with an omelette, and try to use an oven instead of frying.”

The man behind Asia’s fourth-best restaurant doesn’t hold back, even when preparing a simple dish like kai jeaw. Chef Ton prefers to use free-range eggs, and always adds mushrooms into the mix. He loves local hed poh (Thai puff ball mushrooms) or something fancier, like porcini mushrooms or white truffles.

“Use only egg whites to make it more like a souffle. Mix in some butter and fish sauce, and you can totally taste the difference. And try cooking it in an oven.”

“Sprinkle your omelette with some crispy chicken skin and eat it with steamed rice. What a meal!”

While some mix lime juice, milk or tempura flour into their omelette to make it lighter and crispier, this is not for Chef Aom. Fish sauce, on the other hand, is the sole seasoning in her version. The Michelin Guide Thailand’s first Young Chef awardee cautions against leaving the whisked egg out for too long—the egg should be fresh so the omelette comes out golden and fluffy.

“If you have anything crispy to sprinkle on top, go for it! Pork crackling, beef crackling or crispy chicken skin—these will add more fun to the dish.”

“Use both a chicken egg and duck egg to make an omelette, and it’s much better if you fry it with pork fat.”

For this veteran chef, you need a chicken and duck egg to make a good kai jiew. The combination gives the dish a fluffier texture. Chef Ann also recommends tweaking the dish with add-ons like chili, shallots and spring onions.

“The most crucial bit is to heat the oil to the proper temperature, which would help make the omelette crispy on the outside and soft on the inside.”