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Thai Omelette With Turkey Sausage, Khai Jea Sai Krok
A Thai omelette is a common find at Thai restaurants in Thailand and abroad, we put turkey sausage in this one. You usually find them with pork, chicken or shrimp, sriracha and cilantro. Thai people are very creative though and what makes it a Thai style omelet is the shape and style in which it is cooked. You can read more on the history of the omelette here. We, of course, always rehabilitate our recipes a little to make them healthier and I did that here too.
Modifications we made to make our Khai Jeaw healthier
First, I really salivate when sausage companies show their sausage in a skillet and needed an excuse to reproduce their effective ads.
Usually, in Thailand, you will see the omelets deep fried but that isn’t healthy enough for us so we do it in a wok or skillet. They are usually served with sriracha sauce and cilantro. We had cilantro but Mod thought the onions looked better as a topping. They were definitely more flavorful. I also saved back some of the grilled sriracha and tequila turkey sausage and poured its succulent sauce over mine.
Here’s what you’ll need
Ingredients:
- ½ turkey sausage cut into small pieces
- 1 tablespoon green onion chopped
- 2 tablespoon canola oil or olive oil
- 4 egg whites and 1 yolk
- Sriracha and strong alcohol (optional*)
Instructions:
- Stir-fry the sausage with 1 of the tablespoon of oil on high with a little sriracha sauce to taste. I also threw in a splash of tequila but that’s optional and not typical Thai style. It’s just Saturday night and I needed the extra bite!
- Remove the sausage and mix it with the eggs and onion.
- Heat the second tablespoon of oil on high until it's boiling hot and add the egg mixture.
- Spread the eggs across the bottom of the pan to make a large pancake shape.
- Cover the pan with the lid and cook 1 minute and then gently flip the omelet.
- Garnish with any extra green onion, extra sausage and the sauce from the sausage.
Printable recipe below
- ½ turkey sausage cut into small pieces
- 1 tablespoon green onion chopped
- 2 tablespoon canola oil or olive oil
- 4 egg whites and 1 yolk
- Sriracha and strong alcohol (optional*)
- Stir-fry the sausage with 1 of the tablespoon of oil on high with a little sriracha sauce to taste. I also threw in a splash of tequila but that’s optional and not typical Thai style. It’s just Saturday night and I needed the extra bite!
- Remove the sausage and mix it with the eggs and onion.
- Heat the second tablespoon of oil on high until it's boiling hot and add the egg mixture.
- Spread the eggs across the bottom of the pan to make a large pancake shape.
- Cover the pan with the lid and cook 1 minute and then gently flip the omelet.
- Garnish with any extra green onion, extra sausage and the sauce from the sausage.
If you have any special dietary needs, please consult with an appropriate health care professional. We always make our Thai recipes as healthy, yet flavorful as we can but would love to know your thoughts on improving them. It also helps if you comment, like, share and rate our recipes below. Thanks for reading!
If you like this egg recipe, you might also like one of these.
Easy Thai Egg White and Spinach Omelette, ไข่เจียวผักโขม, Kai Jeow Phak Khoam
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