Directions

Thai, Ground Pork Omelet

  • Crack the eggs into a bowl big enough to hold twice their volume, then beat with a fork until frothy.
  • Beat in the pork, fish sauce, lime juice, cornstarch, and water.
  • Divide the egg mixture evenly between 2 small bowls.
  • Heat 1 cup of the oil in a wok over high heat.
  • Wait until the oil smokes, then, holding a bowl of egg mixture about 12 inches above the wok, pour the contents of the bowl into the hot.
  • After 30 seconds, flip the omelet once (should be golden).
  • Cook the other side for another 30 seconds.
  • Scoop the omelet out of the oil, shake off the dripping oil, and plate it.
  • Repeat the process with subsequent portions.
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