Thai Omelette (Khai Chiao)

Name: Thai Omelette (Khai Chiao)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Thailand
Ingredients: 8 large eggs; 4 tsp (20 ml) fish sauce; 2 tsp (10 ml) fresh lime juice; 1/2 tsp (2 g) sugar; 2 cups (480 ml) neutral oil, such as rice bran or canola

ไข่เจียว Khai ChiaoSay it: kye-EE-ow

By the Passport Plate editors. Published November 9, 2026.

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Khai chiao is Thailand’s everyday omelette: eggs beaten with fish sauce and a squeeze of lime, then poured into very hot oil so the edges puff into a crisp, golden lace while the center stays tender. It is eaten nationwide, most often over plain jasmine rice, as a quick breakfast, lunch or dinner. The flavor is savory and gently salty from the fish sauce, with a faint tang from lime. Its dramatic puff and crackly rim make a humble egg dish feel special.

Thai Omelette (Khai Chiao)

ไข่เจียว, Khai Chiao

Pronounced kye-EE-ow

Serves: 4
Prep: 10 min
Cook: 10 min
Total: 20 min
Level: Easy

Also nut-free.

Allergens: contains egg, fish. Check labels on packaged ingredients.

Ingredients

4 servings

Omelette

8 large eggs
4 tsp (20 ml)20 ml (4 tsp) fish sauce
2 tsp (10 ml)10 ml (2 tsp) fresh lime juice
1/2 tsp (2 g)2 g (1/2 tsp) sugar

For frying

2 cups (480 ml)480 ml (2 cups) neutral oil, such as rice bran or canola

Method

For the first omelette, crack 4 of the eggs into a bowl and add 2 tsp (10 ml) of the fish sauce, 1 tsp (5 ml) of the lime juice and 1/4 tsp of the sugar. Beat vigorously with a fork for 30-45 seconds, until the mixture is frothy and completely uniform.
Pour the oil into a wok or deep saucepan and heat over medium-high to 350°F (175°C). A drop of beaten egg should sizzle immediately when it touches the oil.
Pour the first egg mixture into the hot oil in a steady stream from about 8 inches (20 cm) above the surface; do not stir. The omelette will puff up dramatically and the edges will turn lacy.
Fry for 45-60 seconds, until the underside is deep golden and crisp. If the top is still wet, spoon hot oil over it or carefully flip with a spatula and fry for 20-30 seconds more.
Lift the omelette out with a slotted spoon or spider and drain briefly on a rack or paper towels. Keep warm while you cook the second batch.
Repeat with the remaining 4 eggs, 2 tsp (10 ml) fish sauce, 1 tsp (5 ml) lime juice and 1/4 tsp sugar, using the same hot oil.
Cut into wedges or serve whole over jasmine rice, with cucumber and chili sauce on the side.

Regional variants

Common additions include minced pork (khai chiao moo sab), crab, chopped spring onion or a little onion, stirred into the beaten eggs before frying. In Thailand it is often served with sriracha or sweet chili sauce.

Cook's notes

Beat the eggs until frothy; this helps the omelette puff when it hits the hot oil.
The oil must be genuinely hot—350°F (175°C)—or the eggs will absorb oil and turn flat.
Cook in batches rather than one large omelette so the edges stay crisp.

Serve with

Jasmine rice, cucumber slices and sriracha or sweet chili sauce.

Make ahead and storage

Best eaten straight away; refrigerate leftovers for up to 1 day and reheat in a hot skillet until crisp at the edges.

Thai Omelette (Khai Chiao)