Kai Jeow — Thai Crispy Omelette

Ingredients

• 4 eggs
• 2 tsp fish sauce (or soy)
• 1 tsp lime juice
• 2 scallions, sliced
• ⅓ cup oil — yes, that much; it's a shallow-fry
• Hot rice + sriracha

Method

1. Beat the eggs with the fish sauce, lime, and scallions until frothy — 30 aggressive seconds; the air is the puff.
2. Heat the oil in a wok or small deep pan until it shimmers hard — a drop of egg should bloom instantly.
3. Pour the eggs in from height (12 inches — the drama is functional; it maximizes the sizzle).
4. The edges will balloon and crisp lacy-brown in about 60 seconds; flip once, 30 seconds more.
5. Drain briefly, land it on hot rice, zigzag with sriracha. Crispy shell, custardy heart, six minutes flat — Thailand's egg flex.