I can’t remember where I first learned this, but it’s called a Thai Omelete and I’ve been making eggs like this for years now:
Take 2 eggs and crack them into a glass. Add a teaspoon of fish sauce, a teaspoon of lime juice, a tablespoon of corn starch, and a little squirt of water.
Scramble it up with a fork until it’s nice and uniform with no lumps from the corn starch.
Put 1 cup of oil in a wok or other large pan. Get it nice and hot to where a drop of water spits at you. Shimmering, not smoking.
Hold the glass about a foot over the pan and pour the egg in. It will flower out into this giant, fluffy, egg concoction that could easily fill a dinner plate.
It cooks FAST, FAST, FAST, so be ready to flip it after a minute or so so it doesn’t burn.
You’ll end up with something like this:
How necessary is the fish sauce and can it be subbed for something else? I’m not a fan but I do like the way the end result looks…
It’s not, you can sub in soy sauce or some other sauce.
Yum ok thanks
It’s often there to add savory taste, not to taste fishy. One teaspoon to two eggs will make the slurry smell and might have an actually fishy aftertaste after cooking - I like that, but in combination with stronger flavors like spring onion and chili.
You can easily do something like 1tsp : 4, or be even more careful. At that point it’s just seasoning with bonus umami. Maybe add some extra salt if you’re cutting it heavily.
Mushroom soy is a distant second.
You can substitute with soy sauce if you’re a loser. Fish sauce is the spice of life tho
If your taste buds are different than mine, you’re an inferior person to me
Finally, someone who gets it.