📍 Where this dish comes from: Phi Phi Islands · Maya Bay
Discover the history of this region →
Discover the history of this region →
Khai Jiao is not a simple fried egg — it is a technique where eggs are beaten with fish sauce and fried in abundant hot oil so they puff up and develop a crispy, blistered exterior while remaining soft inside. Adding seasoned minced pork makes this a complete meal. It is one of the best demonstrations of why Thai cooking is so brilliant at transforming humble ingredients.
What You’ll Need
Servings: 2 servings
Calories: 410kcal
Ingredients
- 4 large eggs
- 150 g minced pork
- 2 tbsp fish sauce
- 1 tsp white pepper
- 2 tbsp coconut oil for the omelette
- 1 tbsp fish sauce Pork seasoning
- 1 tsp coconut aminos Pork seasoning
- white pepper Pork seasoning
- 2 garlic cloves for the pork
- Spring onion and coriander to serve
- Sliced chili and Sriracha to serve
Instructions
- Cook minced pork with garlic, fish sauce, coconut aminos, and pepper until done. Set aside.
- Beat eggs with fish sauce and white pepper — beat vigorously to incorporate air.
- Heat 60ml oil in a wok over very high heat until almost smoking.
- Pour in the egg mixture from a height — it should puff immediately.
- When the edges are set, add pork mince in the centre and fold.
- Slide onto a plate — the exterior should be golden and slightly crispy.
- Serve with spring onion, coriander, chili, and Sriracha.
Nutrition
Serving: 1serving | Calories: 410kcal | Protein: 30g | Fat: 32g
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Health Benefits
- Hot-oil frying creates a Maillard-browned exterior while the interior stays soft and custardy.
- Fish sauce contributes fermented amino acids, including glutamate, which is largely responsible for the dish’s umami depth.
- Egg whites’ ovalbumin is one of the highest-quality proteins measured in food science.
Pairs Well With
- Pad Cha Pak Stir Fried Vegetables Wild Ginger
- Jicama Som Tam Green Papaya Style Salad