Main courses
Kai jiew – Thai omelette with crispy edges
In hot oil, the omelet rises and gets crispy edges. Use a small, deep pan and fry the omelette in two batches if necessary.
Servings in this printout: 4
Ingredients
- 440 g eggs
- 10 g Squid Brand fish sauce
- 27 g neutral oil
- 15 g water
- 15 g spring onionschopped, optional
- 150 g cucumberfor serving
- 5 g corianderfor serving
Method
- Break the eggs into a bowl. Add the fish sauce and water and beat until the mixture foams a little. Stir the chopped spring onion into the egg mixture, if using.
- Heat the oil in a small deep pan until very hot.
- Pour the egg mixture into the pan. Fry on medium heat until the edges are crispy and the center is set.
- Carefully turn over and fry the other side until golden brown.
- Serve immediately with cucumber and coriander.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 1.14 g
- Total carbohydrates (incl. fibre and polyols)
- 1.66 g
- Protein
- 14.47 g
- Fat
- 16.97 g
- GL estimate
- about 0.5 / serving
Confidence · Low Some values or assumptions in the calculation are uncertain.
The calculation also uses comparison values from similar foods or food groups. Small amounts of carbohydrate were left out of the calculation.
Estimate details and sources ↗
How was the estimate calculated?
The serving’s GL is calculated from ingredient data. Confidence describes the evidence behind the calculation. Your blood sugar response may vary.
- spring onions · Food group average
- cucumber · Food group average
Calculated ingredient-based estimate per serving, not a measurement of the prepared meal. All supported positive carbohydrate amounts are included. An unmatched individual portion under 1 g available carbohydrate per serving may be omitted only while all such portions total less than 2 g per serving; the omitted amount is disclosed. This is an editorial tolerance, not a clinical precision limit.
Small portions omitted: 0.4 g available carbohydrate per serving.
Research sources and technical details
Source names and technical notes appear in their original form.
- spring onions ·
vegetables-category-mean-gi-66 · afcd-F006250-2026-10-25 - cucumber ·
vegetables-category-mean-gi-66 · fineli-346-2026-10-25
Carbohydrate data sources
- KANANMUNA, KUORETON · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- Squid Brand Fish Sauce, 725 ml · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- AURINGONKUKKAÖLJY · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- VESI, VESIJOHTOVESI · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- Onion, spring, fresh, raw · Available-carbohydrate value from AFCD Release 3; FSANZ attribution and CC BY-SA 3.0 Australia terms apply.
- KURKKU · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
- KORIANTERI, TUORE · Available-carbohydrate value from THL Fineli Rel20; CC BY 4.0.
GI and calculation sources
- International tables of glycemic index and glycemic load values 2021: a systematic review · Very broad category proxy. It may poorly represent individual non-starchy vegetables and is shown with low confidence. (Low)CATEGORY_MEAN
Keto and low-carb labels are editorial classifications. They have not been verified through nutrition calculations for every recipe.
Notes
- This basic version is low in carbohydrates. Fish sauces vary in saltiness. Cook a small test portion fully if you want to check the seasoning before frying the whole omelette.
- Nutrition values are approximate estimates and depend on the products and portion size used.