Kai Jeow Moo Sap
ไข่เจียวหมูสับ·(kai jeow moo sap)
Thai Morning Comfort & The Healing Pot
Tip the beaten egg into smoking vegetable oil, stepping back as the edges blister, the kitchen filling with that sudden rush of fish sauce hitting smoking hot oil. This is a crispy-edged, deep-fried egg fritter stuffed with savory minced pork. Lacking the roaring jet burners of Bangkok street carts, resourceful immigrant grandmas adapted with a secret weapon: a standard American saucepan. The high sides force the egg to puff vertically, delivering that impossibly thick, fluffy center and jagged, golden crust without turning the stove into an oil slick. Keep the heat higher than you think is wise, don't skimp on the fat, and slide the fritter straight onto a plate of steaming jasmine rice.
Before you start
Allow the eggs to come to room temperature before cracking.
Room temperature eggs stretch and trap air much more effectively than cold ones, resulting in a fluffier fry with crispier edges.
Ingredients
- eggs2 large
- ground pork3 tbsp
- premium fish sauce1 tsp
- Thai light soy sauce1/2 tsp
- fresh lime juice1/2 tsp
- ground white pepper1 dash
- neutral cooking oil1/2 cup
- jasmine rice2 cup
- Sriracha sauce2 tbsp
Method
- 01
Vigorously beat the eggs, pork, and seasonings until aggressively frothy.
In a medium bowl, whisk the eggs, pork, fish sauce, soy sauce, lime juice, and white pepper with a fork until the pork is suspended and the surface is covered in bubbles.
- 02
Heat the oil in a small saucepan until shimmering and just beginning to smoke.
Place a 6-inch to 8-inch high-sided saucepan over medium-high heat and add the oil, ensuring it pools about half an inch deep.
- 03
Pour the egg mixture into the center of the oil from about a foot above the pan.
The high pour causes the egg to hit the hot oil with force, instantly exploding into a mass of crispy, aerated bubbles.
- 04
Fry undisturbed until the edges are deeply browned, then confidently flip.
Let it cook for 30 to 45 seconds until the bottom is golden and the center is mostly set, then slide a spatula underneath and turn the omelet over.
- 05
Fry the second side until crisp and the pork is cooked through.
Give it another 30 seconds in the hot oil until both sides boast a deep, jagged crust.
- 06
Drain briefly and serve immediately over hot rice.
Lift the omelet out with a spatula, let the excess oil drip off for a few seconds, and slide it directly onto a plate of steaming jasmine rice with a side of Sriracha.
Notes
Do not fear the oil volume.
The oil must be plentiful and screaming hot. If the temperature is right, the egg will instantly sear and puff, creating a barrier that prevents it from turning greasy.
White pepper is non-negotiable.
Do not substitute black pepper. Finely ground white pepper provides a mild, floral heat that cuts through the rich pork fat in a way black pepper cannot replicate.
From Cook Thai in America.