You know those successful event planners who have dinner parties or even parties and host their events like complete pros? Those people us non-planners look at with envy as they make it all seem as easy as someone saying “oh this thing, I just threw it on.” Planning events is not in my forte, or rather, somehow at the last minute while rushing to whichever thing has been planned, booked and paid for it all falls flat and fails miserably in the last minute.
Yet on Friday for the first time ever it all came together and there we were all around a table with only one having pulled out.
A little stunned at my success meant tucking into pecan pie was well worth it.
In terms of successful stars of the kitchen eggs are pretty great arsenal to have (unless your allergic in which case I send my condolences for this week). Being such a star, and so easy to get a hold of they take on different forms with different co-stars in various kitchens around this globe. So this week is a celebration of the ever humble egg and different ways people eat it in the lands I’ve stepped foot in.
Thailand knows how to bring variety. One second your sunbathing in the heat and the next your being soaked to your bones in rain so heavy every ounce of your being drips. The people don’t get up early, but when they do begin their day its a long one and they live it fully.
So it’s no surprise that this easy omelet which can be whipped up and consumed in five minutes is sold on the street.
It’s also no surprise that the ever perfect condiment of sriracha only makes this omelet tastier.
Kai Jeow – Thai Omelette with Sriracha
1/2 teaspoon fish sauce
2 scallions, finely sliced
Place the eggs and fish sauce in a bowl and whisk to combine. Add in the chopped scallions and whisk further to combine.
Pour a little oil into a pan over medium high heat and add in the eggs, spreading evenly. Cook each side until lightly browned, approximately 1 minute. Or alternatively, fold in half and cook until browned with the center a little fluffy.
Serve with sriracha.