Thailand for farang

Khai yad sai

Eggs in Thailand are never dull. Of all the various egg recipes, this is one that looks complicated but it actually isn’t. It’s a bit of preparation, but it’s worth it. You can make too much and freeze the stuffing. This way you can magically conjure an extra side dish. I especially like this dish if you have many salty or spicy dishes. This neutralizes strong flavours. I hope you enjoy it.

Klik hier voor het recept in het Nederlands. (Dutch version of the recipe.)


  • 3 to 4 tomatoes
  • 300 gr minced pork
  • 1 onion
  • 1 clove of garlic
  • 3 thai cucumbers (1 if you use european cucumbers)
  • ketchup
  • fish sauce
  • oyster sauce
  • pepper
  • 3 eggs



  1. Peel and chop the garlic.
  2. Cut the tomatoes into small cubes.
  3. Cut the onion into very small pieces.
  4. Cut the cucumbers into small cubes.
  5. Beat the eggs.


Preparation method

  1. Heat a bit of oil in a wok pan. Stir fry the garlic for a few seconds.
  2. Stir fry the minced pork until there are no more pink pieces.
  3. Add the onions and keep stirring until they get a bit glassy.
  4. Add the tomatoes and give it a stir. Put a lid on it and lower the heat.
  5. When the tomatoes have resolved add a bit of pepper, 2 tablespoons of fish sauce, 1 tablespoon of oyster sauce and 3 tablespoons of ketchup.
  6. When everything is according to your taste, add the cucumbers, give it a stir and turn off the heat. This is your filling for the omelet. (If the sauce is too liquid you can thicken it)
  7. Heat a bit of oil in a pan and bake the eggs on both sides.
  8. Put the baked egg on a plate and put a streak of the sauce on the egg.
  9. Fold the sides of the egg over the sauce.
  10. Put a plate over the folded egg and flip it over.

khai-yad-sai-preparation-steps Khai-yad-sai

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