When you start spending time in Thai kitchens and street stalls, you quickly realise how powerful simplicity can be. Kai Jeow is one of those dishes. Just eggs, fish sauce and hot oil — but the technique transforms it into something incredibly fluffy, crispy and full of flavour. It’s one of the first dishes I learned here in Thailand, and a perfect reminder that some of the best food in the world is also the simplest. Kai Jeow (Thai Omelette) Ingredients • 2 eggs • 1 tbsp fish sauce • Oil for frying Method Crack the eggs into a bowl and add the fish sauce. Beat very well until the eggs are light, airy and full of bubbles. Heat a generous amount of oil in a wok or small pan until very hot. Pour in the eggs and gently swirl the pan. Let the omelette puff up and turn golden, then flip once and cook the other side briefly. Serve with jasmine rice (or Thai riceberry rice) and a little cucumber on the side. Also a shoutout to this beautiful kitchen set up one_chan_farmstay #Chef...