Kai Jiaw: Thai-style Omelette

Here I am in my obsession with all things congee! This is another side for our wonderful congee feast which is often made with chicken eggs, but as you know, I have an obsession with duck eggs and they are bountiful this spring. Of course, even though I couch this dish as a side for congee, it can be a dish all its own. Often it is make without the onions, but because I love onions so much, I have always made it this way. This recipe serves two as a side. Add an extra egg or two and extra onions to have more!


  • 2 duck eggs
  • 2 tablespoons red boat fish sauce
  • ½ teaspoon apple cider vinegar
  • ½ cup of sliced onions
  • ¼ cup of lard or bacon fat


1: Beat eggs. Add vinegar and fish sauce. Duck eggs take a little more beating than chicken eggs. Add the onions and stir in.

2: Heat the wok to a high heat and add lard. Heat the fat until it sizzles when a drop of water is flicked into the oil. Very hot!

3: Pour egg mixture into the pan. It should crisp on the outside and remain soft on the inside. Turn once and serve piping hot.