zawai's Profile

As i am a thai person, I grew up with this recipe. It is simple and delicious.
My favorite combination is either with onion(or shallot) and/or diced tomato. However, I think in Thailand, it is more practical to use a wok instead of a skillet because the egg has to be fried in a generous amount of oil almost like a deep-fried but not quite (because it's not like we're dropping the egg in a pan filled with oil). I don't know the name of that technique in English but in Thai it is "Jeow". Thai is why this dish is called "Kai Jeow" means Jeow egg.

I have John the lavender, Jean the cactus and Whai the unknown flower