Thai Omelette

Begin by adding the fish sauce and the soy sauce to the eggs. Beat them until they become foamy. Set aside.

Get a skillet onto the stove, add the oil, enough to shallow fry, and bring it up to a medium high heat. You will want the oil to begin to smoke a bit before adding the eggs.

Once the oil is heated, add the eggs. You will notice that they will begin to puff up a bit. This is normal. Continue cooking for about a minute or two. With a slotted spoon, lift the egg up. you should have a golden brown on the bottom side. Once golden in color, carefully turn over, cooking the other side. Once this side is cooked, remove the omelette with the slotted spoon, removing as much of the oil from the egg as possible.

To serve, fold the omelette over like a satchel, sprinkle with the chives, and most importantly, serve with the spicy Sriracha sauce. The great thing about this omelette is not only the flavor and texture, but it is a dish that you can serve with practically anything. You can even stuff it with ground meat such as pork or beef. Me? I like it served plain with a side of cooked rice, dipping every bite of the egg into the Sriracha sauce. The subtle flavor of fish sauce, and the balance of spice really make this one a must make, any time of the day. Enjoy.