If you’re reading this, you’ve probably already tried your hand at making countless egg dishes. You might enjoy a tidily tucked Thai cooks have mastered the art of deep-frying eggs with a dish called kai jeow (ไข่เจียว), a fluffy, crackly street food distinguished by air pockets throughout and a skirt of crispy wisps. Some refer to the dish as a “Thai omelette,” but that’s an oversimplification.
Where the French might enrich their omelets with a glug of milk or cream, Thais give their kai jeow a savory punch of. Where the French would patiently wait for their eggs to coalesce in the pan before caressing an omelette into a neat pouch, Thais throw caution to the wind, pouring a stream of beaten eggs into a screaming-hot wok, letting the blazing oil do all the work. In under two minutes and with minimal effort (just one quick flip), dinner—or breakfast, or lunch—is served. Trying to figure out who invented kai jeow is like asking who fried the first egg—it’s been a staple in Thailand for as long as anyone can remembe
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