Stay out till sunset, then crack a few eggs for a tasty, Thai-omelet dinner.
I am not lucky enough to have my own chickens. But I do know people who know people with chickens, and I reap the benefits accordingly, particularly in the springtime when chickens go into overdrive.
I don’t know about you, but I have a primal need to be outside for every last drop of sunlight on a spring evening. Standing around with my neighbors as the kids frolic in the fading sunshine makes it worth slogging through the dark days of winter.
This Thai omelet will let you soak up the last rays of sunlight and still have dinner on the table in a few minutes. It is closer to a dutch baby then a traditional omelet because it is fried in a substantial amount of oil, and comes out of the pan like a cloud. I like to serve it with a pile of jasmine rice and sliced cucumbers. My husband and I apply a heavy dose of chili oil and an extra splash of fish sauce, while my son, age 5, likes a sprinkle of cilantro.
You can find rice flour at any Asian market or Bob’s Red Mill. This omelet is best cooked in a small (6-inch or so) frying pan. I prefer my cast-iron pan, but anytrusty pan will do.
1 teaspoon of rice flour
2 teaspoons of fish sauce
1 teaspoon (or a squeeze) of lime juice
½ cup of vegetable oil (reuse this oil to fry multiple omelets)
Serve with: cilantro, fish sauce, or chili oil
1. Pour oil into frying pan and turn on heat to medium.
2. Whisk together the eggs, rice flour, fish sauce and lime juice.
3. When oil is hot (test by dropping a bit of egg in, it should puff and brown immediately) pour all the egg, slowly, into the hot oil. Cook for 1 minute, or until bottom is golden brown. Flip over and cook another minute. The finished egg should be fluffy and golden, with a touch of browned edges. Eat immediately.