Breakfast
Kai jiao (Lao omelette)
A thick, golden omelette in the French style, flavored with onion and chives and lifted by a splash of fish sauce. Very common at breakfast or served alongside a dish of sticky rice.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Finely slice the onion and snip the chives.
- In a bowl, beat the eggs with the fish sauce and pepper until evenly mixed.
- Add the onion and chives to the eggs and stir.
- Heat the oil in a nonstick pan over medium heat.
- Pour in the eggs and cook for 3 to 4 minutes without touching, until the bottom is golden.
- Carefully flip the omelette using a spatula or a plate, then brown the other side for 2 minutes.
- Serve hot, cut into wedges.
Variations and tips
Herb version. Add a handful of chopped fresh coriander to the egg mixture for a fresher taste.
Using what's available here. The fish sauce can be replaced with half a tablespoon of salty soy sauce, though the flavor will be different.
More ideas
Feu lao (stir-fried rice noodles)30 min · 4 serv.Kai khai nam (fried eggs in broth)17 min · 4 serv.Kai nam (egg in broth)15 min · 4 serv.Gaeng bong (vegetable soup with fish broth)45 min · 4 serv.Gaeng jeud (clear pork soup)55 min · 4 serv.Gaeng khao (sticky rice soup)45 min · 4 serv.Gaeng no mai (bamboo shoot soup)40 min · 4 serv.Gaeng som ma khuea (sour eggplant soup)40 min · 4 serv.
Laos
Laos
Laos
Laos
Laos
Laos
Laos
Laos
Original Ecomely recipe.