Thai Kai Jeow
Thai Kai Jeow is a light, fluffy Thai-style omelette, typically made by whisking eggs with fish sauce and sometimes a touch of water or cornstarch before deep-frying in hot oil. The high heat causes the egg mixture to puff up dramatically, creating a crispy, golden exterior with a soft, custardy interior. It is a staple street food and home-cooked dish found throughout Thailand.
🍽️ Nutrition at a glance
This dish is high in protein and fat due to the eggs and frying oil, with minimal carbohydrates. A typical serving provides a good source of protein, vitamins A and D, and choline, with a calorie range of approximately 250-350 kcal per serving depending on the number of eggs and oil absorption.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 18 g |
| Carbs | 1 g |
| Fat | 24 g |
| Fiber | 0 g |
| Sugar | 0.5 g |
| Sodium | 450 mg |
| Vitamin A | 270 mcg RAE |
| Vitamin D | 2.5 mcg |
| Choline | 294 mg |
| Selenium | 30 mcg |
| Riboflavin (B2) | 0.5 mg |
| Phosphorus | 250 mg |
| Iron | 2.1 mg |
| Potassium | 200 mg |
Per 1 omelette (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
The unique, airy texture of Kai Jeow comes from a specific cooking technique: the whisked eggs are poured into a wok of very hot, deep oil, causing rapid expansion. Culturally, it's a beloved comfort food often served over rice with a side of sriracha or sweet chili sauce, making it a quick, satisfying meal.
🍽️ Related dishes
AI estimate may be inaccurate · Terms