Khai yad sai
Eggs in Thailand are never dull. Of all the various egg recipes, this is one that looks complicated but it actually isn’t. It’s a bit of preparation, but it’s worth it. You can make too much and freeze the stuffing. This way you can magically conjure an extra side dish. I especially like this dish if you have many salty or spicy dishes. This neutralizes strong flavours. I hope you enjoy it.
- 3 to 4 tomatoes
- 300 gr minced pork
- 1 onion
- 1 clove of garlic
- 3 thai cucumbers (1 if you use european cucumbers)
- fish sauce
- oyster sauce
- 3 eggs
- Peel and chop the garlic.
- Cut the tomatoes into small cubes.
- Cut the onion into very small pieces.
- Cut the cucumbers into small cubes.
- Beat the eggs.
- Heat a bit of oil in a wok pan. Stir fry the garlic for a few seconds.
- Stir fry the minced pork until there are no more pink pieces.
- Add the onions and keep stirring until they get a bit glassy.
- Add the tomatoes and give it a stir. Put a lid on it and lower the heat.
- When the tomatoes have resolved add a bit of pepper, 2 tablespoons of fish sauce, 1 tablespoon of oyster sauce and 3 tablespoons of ketchup.
- When everything is according to your taste, add the cucumbers, give it a stir and turn off the heat. This is your filling for the omelet. (If the sauce is too liquid you can thicken it)
- Heat a bit of oil in a pan and bake the eggs on both sides.
- Put the baked egg on a plate and put a streak of the sauce on the egg.
- Fold the sides of the egg over the sauce.
- Put a plate over the folded egg and flip it over.