Holy Basil’s recipe for a classic kai jiew, or Thai omelet, calls for plenty of hot oil to fluff and crisp the egg.
“It’s such a simple dish,” he said, “that maybe it’s the first thing you learn cooking in Thailand. Your mom probably will be like, ‘Hey, can you help me make kai jiew?’” Don’t let the omelet’s two cups of oil scare you. Arpapornnopparat says that the amount of oil is what maintains a high temperature for the egg to fry in; without it, the eggs would lack that signature fluffy consistency, which sets the kai jiew apart from other fried eggs.
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