this post was submitted on 23 Oct 2023
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[Recipe] Fun way to make eggs: (lemmy.world)
submitted 10 months ago by [email protected] to c/[email protected]
14 comments fedilink hide all child comments
 

I can't remember where I first learned this, but it's called a Thai Omelete and I've been making eggs like this for years now:

Take 2 eggs and crack them into a glass. Add a teaspoon of fish sauce, a teaspoon of lime juice, a tablespoon of corn starch, and a little squirt of water.

Scramble it up with a fork until it's nice and uniform with no lumps from the corn starch.

Put 1 cup of oil in a wok or other large pan. Get it nice and hot to where a drop of water spits at you. Shimmering, not smoking.

Hold the glass about a foot over the pan and pour the egg in. It will flower out into this giant, fluffy, egg concoction that could easily fill a dinner plate.

It cooks FAST, FAST, FAST, so be ready to flip it after a minute or so so it doesn't burn.

You'll end up with something like this:

https://youtube.com/shorts/7IPzZL8Cvfw

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[–] [email protected] 9 points 10 months ago (2 children)

An entire TEASPOON of fish sauce for two eggs?

[–] [email protected] 5 points 10 months ago* (last edited 10 months ago)

Plus lime juice, and water, and cornstarch. :)

I should say too, when you see how big it cooks up, it really doesn't seem like a lot of fish sauce.

[–] [email protected] 2 points 10 months ago

Lol, right. I love me some fish sauce but that stuff is strong!

[–] [email protected] 4 points 10 months ago

This looks great! I'm a big fan of fish sauce in eggs.

[–] [email protected] 3 points 10 months ago (3 children)

How necessary is the fish sauce and can it be subbed for something else? I'm not a fan but I do like the way the end result looks...

[–] [email protected] 5 points 10 months ago (1 children)

It's not, you can sub in soy sauce or some other sauce.

[–] [email protected] 2 points 10 months ago

Yum ok thanks

[–] [email protected] 4 points 10 months ago* (last edited 10 months ago)

It's often there to add savory taste, not to taste fishy. One teaspoon to two eggs will make the slurry smell and might have an actually fishy aftertaste after cooking - I like that, but in combination with stronger flavors like spring onion and chili.

You can easily do something like 1tsp : 4, or be even more careful. At that point it's just seasoning with bonus umami. Maybe add some extra salt if you're cutting it heavily.

Mushroom soy is a distant second.

[–] [email protected] -2 points 10 months ago* (last edited 10 months ago) (1 children)

You can substitute with soy sauce if you're a loser. Fish sauce is the spice of life tho

[–] [email protected] 9 points 10 months ago* (last edited 10 months ago) (1 children)

If your taste buds are different than mine, you're an inferior person to me

[–] [email protected] 1 points 10 months ago

Finally, someone who gets it.

[–] [email protected] 3 points 10 months ago

This sounds great. Thanks for sharing.

[–] [email protected] 2 points 10 months ago (1 children)

Looks amazing. Flavors definitely I like. But I'm gonna have to try this one. My first instinct is too much fried for me. I love a fried egg, but not too fried, lol. Definitely gonna give it a go though. Thanks for sharing!

[–] [email protected] 2 points 10 months ago

It's so fast and easy. Just be sure to drain it on paper towels to get the oil out.

The outside will be crispy, the inside will be fluffy. It's super good!