Marbled egg omelette with nam pla
This simple recipe for a fish sauce omelette from Meera Sodha takes you step-by-step through how to get a light and silky omelette. It's perfect over freshly cooked jasmine rice. Extracted from Dinner by Meera Sodha (Fig Tree, £27), Photography by David Loftus.
Meera says: 'Minutes after landing in Bangkok, I took a tuk-tuk forty minutes out of the city to a neighbourhood restaurant called Baan Pee Lek, where I instantly fell in love, not with a man, but with an omelette. This omelette was what most other eggs could only dream of becoming: it was ribboned white and gold, wrinkled, and wobbly in the centre. It was my favourite meal of the trip. As simple as it is, for me it is the beating heart of this book. It’s simple, beautiful and really, truly delicious. The nam pla sauce adds another string to this omelette’s bow, allowing it to mix more easily with rice and become a complete meal.'
Note: Make the rice first if you’re eating it alongside. You’ll need a good non-stick pan for which you have a lid. Thai Taste make a great vegetarian fish sauce.
Ingredients
Metric
Imperial
- 1 red bird's eye chilli , very finely sliced
- 2 1/2 tbsp of vegetarian fish sauce
- 1 tbsp of lime juice, from 1 lime
- 8 large eggs
- 4 tbsp of rapeseed oil
- 1/4 tsp fine salt
To serve
- jasmine rice, cooked
- vegetarian fish sauce
- mayonnaise, ideally Kewpie
Method
First, make the nam pla: put the chilli, 2 tablespoons of fish sauce and the lime juice into a little bowl and stir, then set aside
- 1 red bird's eye chilli , very finely sliced
- 2 tbsp of vegetarian fish sauce
- 1 tbsp of lime juice, from 1 lime
To make the omelette, crack the eggs into a bowl and add 1/2 tablespoon of fish sauce and the salt. Pierce the yolks with a fork, then gently mix so that the yolks and whites are ribboned or marbled together
- 8 large eggs
- 1/2 tbsp of vegetarian fish sauce
- 1/4 tsp fine salt
Put the oil into a wide non-stick pan, for which you have a lid, over a medium heat and have a wooden spoon on standby
- 4 tbsp of rapeseed oil
Check the temperature of the oil by dipping the wooden spoon into the pan: when bubbles form around the tip of the spoon, the oil is hot enough
Pour the eggs into the pan and, with a wooden spoon, and treating the pan as if it were a clockface, push the wet egg mixture into the centre of the pan at the 1, 2, 3 (and so on) hour marks, continuing in a clockwise direction until you’re back to where you started. Do this twice in fairly quick succession (it should take around 2 minutes), then pop the lid on for the final 30 seconds to just cook the egg on top
Cut into quarters and serve over freshly cooked rice with the nam pla, extra fish sauce and Kewpie mayonnaise on the side
- jasmine rice, cooked
- vegetarian fish sauce
- mayonnaise, ideally Kewpie
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