Thai Stuffed Eggs (Kai Yat Say)
vegetable oil for frying
1 garlic clove, finely minced
5 oz. pork, minced (chicken, beef or shrimp are optional substitutes)
2 tbsp. onion, minced
2 tbsp. baby corn, diced
2 tbsp. carrot, diced
2 tbsp. tomato, diced
1 tsp. soy sauce (or oyster sauce)
½ tsp. sugar
1 tsp. Thai chili sauce (optional)
cilantro for garnish
Heat a wok over medium-high heat. Add vegetable oil, then garlic, being careful not to burn it, but give it a moment to release its essence.
Then add the pork, onion, baby corn, carrot and tomato. Stir until the meat is cooked through. Add soy (or oyster) sauce and sugar, the chili sauce if you want it hot, and incorporate. Remove the mix from the wok and set aside in a bowl.
Beat eggs in another bowl until fluffy, then add eggs to a large flat pan over medium-high heat. Allow them to set and add the meat and vegetables you've set aside to the center of the omelet. When the eggs start to hold shape, use a spatula to fold the omelet over the mix from each of the four sides. Slide the omelet to the side of the wok and flip it onto a serving plate. Cut an 'X' into the top of the omelet and serve. Garnish with cilantro. Serves 1.
Kai yat say, or "stuffed eggs," is one of the most simple Thai delicacies, just like Pad Thai or Thai curry. It's basically a stir-fry wrapped in a thin omelet, cooked in a wok. It has a little sweetness from the onion, carrot, baby corn and tomato mix with light salt from the sauce and meat. The chili sauce, if added, of course adds heat. Many Thai people choose to eat rice with this dish, so at EIM Thai, we serve it with rice and ask customers how spicy they want it. We've had many customers return to eat this dish again and again.
— Submitted by Doungsamorn "Pong" Peanvanvanich