Ingredients:

  • 5 large eggs
  • 4 oz lump crab meat, drained and patted dry
  • 2 tablespoons high smoke point oil or butter
  • 1 teaspoon fish sauce (or soy sauce)
  • 1 tablespoon water or milk
  • 1 tablespoon thinly sliced green onion
  • 1/2 teaspoon lime juice
  • Black pepper, to taste
  • White pepper, to taste
  • Salt, pinch (optional, to taste)
  • Chili sauce (Sriracha/Sriraja Panich), for serving

Instructions:

  1. In a medium bowl, vigorously whisk the eggs, water or milk, fish sauce, lime juice, green onion, and both black and white pepper. Whisk for at least 30 seconds until the mixture is very frothy and air has been incorporated. Taste and add a pinch of salt only if necessary (fish sauce adds significant saltiness).
  2. Gently fold in the lump crab meat, trying to keep the lumps intact. Do not overmix.
  3. Heat a small, deep wok or frying pan (5-6 inches wide is ideal) over high heat. Add the 2 tablespoons of oil or butter. The oil must be extremely hot (350°F-375°F), shimmering and nearly smoking. This intense heat is critical for achieving the crisp exterior.
  4. Swiftly pour the entire egg and crab mixture into the hot oil. The edges should immediately seize and puff up dramatically. Cook undisturbed for 1 to 2 minutes until the edges are deep golden brown and crispy.
  5. Carefully tilt the pan and fold the omelette over onto itself (or flip it entirely if preferred). Cook for another 1-2 minutes until the center is cooked through but remains airy and fluffy.
  6. Remove the omelette immediately from the pan, draining any excess oil. Serve hot with a side of chili sauce and optional cilantro garnish.