Back to 2 servings 3 large eggs, chicken or duck 1 teaspoon fish sauce 2 teaspoons soy sauce, optional 1 tablespoon water, makes the omelette puffier; optional 0.25 cup vegetable oil, neutral, high smoke point such as canola, avocado or vegetable; enough to cover the bottom of the pan generously 1 green onion, thinly sliced, for garnish steamed jasmine rice, to serve Sriracha or Thai chili sauce, to serve
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1 Step 1: Whisk the eggs with the fish sauce, soy sauce if using, and water in a medium bowl until smooth, frothy and free of streaks of white.2 Step 2: Heat the oil in a wok or 8-inch non-stick or carbon steel pan over medium-high heat until it is just barely smoking. A small drop of egg should sizzle vigorously when added.3 Step 3: Pour the egg mixture into the hot oil, from a short height so it spreads into a lacy, irregular shape. Fry undisturbed for 60 to 90 seconds, until it puffs up and the edges turn crisp and golden.4 Step 4: Flip the omelette with a rubber spatula and cook the other side for 30 to 60 seconds, until light golden brown and set through.5 Step 5: Lift the omelette out, letting excess oil drain back into the pan, and transfer to a paper towel-lined plate for a few seconds if it feels greasy. Serve hot with sliced green onion, over steamed jasmine rice, with Sriracha or Thai chili sauce on the side.getsaucepan.com/r/d2f91325-64a8-57ab-9639-eb2470c52874
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