I grew up on this dish. Crispy-edged, soft-bellied, and seasoned with aromatics and a little savoury pork, it’s substantial and delicious. My parents would make it for me at breakfast, hot and golden against soft white rice. I still make it myself nowadays and think of home.

Making a perfect Thai omelette requires a little technique; I followed Leela’s careful instructions on this matter, tentatively at first, then with increasing joy and confidence. Home-cooked food is an emotional matter, you see. The main point is that you shouldn’t be afraid of the amount or the temperature of frying oil: you need this to get a nice, crisp, omelette.

This is good at any time of day, alone with rice or as part of a Thai meal, plain or with condiments and toppings.


Recipes: Thai-style Crispy Omelette with Minced Pork

Rating: 51

Serving Size: 1


  • . 25g pork mince
  • . 1 clove garlic, finely minced
  • . 1 spring onion, finely sliced
  • . ¼ teaspoon ground white pepper
  • . 2 large eggs
  • . 1 teaspoon fish sauce
  • . A few drops of lemon/lime juice or vinegar
  • . 1 tablespoon corn flour or rice flour
  • . 175ml vegetable oil
  • . Sriracha sauce and sliced chillies for serving, if liked


  1. In a medium bowl, mix together the pork mince, garlic, spring onion, and white pepper using a fork until just combined.
  2. Pour all the vegetable oil into a 9 inch heavy-bottomed frying pan.
  3. Set the pan over a high heat and let it get smoking hot.
  4. Meanwhile, break the eggs into the bowl of pork mince.
  5. Add the fish sauce and the vinegar to the eggs.
  6. Beat the mixture very well until the eggs are bubbly and the mince is broken up into small bits.
  7. Mix in the corn flour, beating thoroughly until there are no lumps.
  8. When the oil begins to smoke, test the heat by flicking a bit of egg mixture into the pan. If the egg immediately bubbles up and turns gold, it’s ready.
  9. Pour the egg mixture into the pan. It should puff up and start bubbling immediately.
  10. Spread the mixture out if it piles up.
  11. It should puff up and start bubbling immediately. Let it cook for about 40 seconds.
  12. Flip the omelette, boldly disregarding any flopping or tearing: anything which adds crispy edges will further improve deliciousness. Cook for another 40 seconds.
  13. Immediately remove the omelette to your waiting plate. Add your toppings, if any, and apply to face.


About The Author

History of Art graduate from SOAS (jointly with UCL). I cook, eat, and observe the world. Then I write about it and share it with you. This is a unilateral decision.

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