Thai Omelettes

They should look more like flowers; we should make another batch!

These make a great appetizer or light breakfast. The recipe is adapted from Thai: The Essence of Asian Cooking, which refers to them as egg rolls and admits that might create confusion for Americans who have an entirely different concept of egg rolls. These come together quickly and even with the rolling are easier to keep together than traditional omelettes. Not that we ever, ever have a issues with that.

The book’s dipping sauce calls only for soy sauce and lime juice, which we found a bit tart. Use the ratios as a guideline, particularly with the sriracha. Remember not to reach for the salt, we find even low-sodium soy sauce has plenty.

Thai Omelettes

  • 3 eggs, beaten
  • 2 chilis, diced
  • 1/2 tbsp low-sodium soy sauce
  • 1/4 cup cliantro, diced
  • freshly ground black pepper to taste
  • 1 tbsp vegetable or peanut oil

For dipping sauce

  • 3 tbsp low-sodium soy sauce
  • 1 1/2 tbsp fresh lime juice
  • 1/2 tsp sriracha
  • 3/4 tsp hoisin sauce

Whisk together eggs, 1/2 tablespoon of soy sauce, chilis, pepper and cilantro. Heat oil in a large frying pan over medium heat. Pour in the egg mixture and swirl to coat bottom of pan. Cook for about 2 minutes, until the omelette is firm and the underside is golden. Slide out onto a plate. Allow to cool for about 30 seconds and then roll the egg up into a long tube. Make the dipping sauce, adjusting seasoning as needed, as the omelette cools completely. Once the egg roll, oh now we get it, cools, cut into diagonal slices about a half-inch thick. Serve with the dipping sauce.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Breakfast, Food and tagged , , , . Bookmark the permalink.

33 Responses to Thai Omelettes

  1. Alicia says:

    Wow! These sound so good and easy!

  2. Flowers?? I’m not sure how they could look like flowers.. indeed, they look like a dainty omelette perfect for hand-held breakfasts.. or a chance to hone my chopsticks ability!! 🙂 Very clever and innovative spin on a breakfast omelette!!

  3. A_Boleyn says:

    It is an attractive appetizer sized portion for a help yourself tray or brunch offering. But I’d definitely think of something else to use as a dipping sauce. Maybe one of the other fish sauce (nam pla) based sauces like nam phrik. Or, I’d be tempted to do a fresh salsa/pico gallo to go with the cilantro flavouring in the omelet.

  4. TasteFood says:

    An omelette with my favorite flavors!

  5. ChgoJohn says:

    I’ve seen omelettes served many ways but this is the first time I’ve seen one rolled but I would definitely serve them at a brunch with friends

  6. Brilliant idea! I just pinned it to try – I’m inhaling egg whites for protein during training and this will be a nice change from the norm.

  7. Nice picture and cool recipe.

  8. Flowers or not, I love everything about them!

  9. Now why didn´t I think of doing this?! Great recipe and love the photo 🙂

  10. That’s brilliant. Any food that can be eaten with one hand is popular around here!

  11. Eva Taylor says:

    What a simple yet flavourful dish. I’ve seen these pop up on other blogs, yours look lovely too. I’ll have to try it for a quick hors d’œuvres.

  12. I just got back from eating out at a local Thai restaurant and now I see this. So good and I’m already full of Thai food.

  13. Love the idea of the dipping sauce with these.
    🙂 Mandy

  14. tehehe… 🙂 doesn’t matter what the look like, I reckon 🙂 I bet they taste great!

  15. I’m not a huge fan of omelettes (I need my yolk and white separated) but I think I can get behind this one. Especially with that dipping sauce!

  16. Kristy says:

    These sound great! I love the sauce.

  17. billpeeler says:

    I’ve never heard of Thai ‘egg roll’ omelets – they sure look delicious and yes – I think they would make a great breakfast —–

  18. Mad Dog says:

    I’m sure they taste great!

  19. onewomaninaricefield says:

    This recipe actually looks quite accurate…one of the many signs of a good cookbook and a good chef. Nice work you two!

  20. Though I’ve never heard of these before, they look delicious. Now I want some egg foo yung.

  21. Stephanie says:

    Reminds me a bit of the rolled omelets you get in bento boxes… but with more zing!

  22. egg me on says:

    I had know idea what to expect with the title “Thai omelettes” but this is pleasantly surprisingly! I like the color of them a lot, and that dipping sauce sounds awesome. Well done!

  23. spree says:

    Man! those sound good!

  24. Carolyn Chan says:

    I love savoury breakfasts and this looks really quick and easy to whip up.

  25. This looks really fantastic. They may not look like flowers, but they certainly look delicious.

  26. I must try these. Eggs, chiles, rooster sauce? Awesome.

  27. luv this, but only 1/2 t of the sriracha? i’m sure you mean 1/2 c. must be a typo. but seriously, i could eat that stuff all day.

  28. What a wonderful idea for an appetizer!

  29. Pingback: Sunday Suppers: Better than Takeout | Rufus' Food and Spirits Guide

  30. Tammy says:

    I have never seen these before and they look so good!

  31. Heading down to the kitchen to whip these up, just in time for blunch. And it just so happens I have all the ingredients.

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