Tortilla tailandesa | Kai Jeow

Ingredientes

• 2 eggs
• 1 teaspoon fish sauce
• 1/4 cup canola oil
• jasmine rice
• Thai sriracha

Preparación

1. 1

   Start by adding the oil to your pan and turning the heat to high.

2. 2

   While the oil is heating up, crack the eggs into a bowl and add the fish sauce. With a fork, beat aggressively for about a minute or so, until the eggs have a layer of bubbles on top.

3. 3

   To test if the oil is hot enough, drop a small amount of the egg mixture from your fork into the pan. If it immediately splatters and pops, it's ready. Pour the rest of the egg mixture into the pan. It should immediately sizzle and bubble up around the edges.

4. 4

   Move the egg mixture around a little bit, to allow all of the uncooked egg to touch the oil. When the egg is golden brown and set enough to flip, turn it over and allow the other side to cook until golden brown. Take out of the pan.

5. 5

   Serve with jasmine rice and a side of sriracha, or as part of a larger Thai meal.